Executive Chef

Holy City Hospitality LLC; Charleston (SC); On-site; USD 70,000 - 110,000; Full time

Job summary

Holy City Hospitality LLC is seeking an Executive Chef to lead all culinary operations, train staff, plan menus, manage purchasing and the culinary budget, and uphold the brand's standards and vision in the kitchen.

The Executive Chef will supervise meal quality, efficiency, and presentation, stay current with trends, mentor kitchen personnel, and ensure timely, consistent service across the restaurant.

Qualifications

• Must be a proven leader who can motivate kitchen staff.
• Strong budgeting and cost-control knowledge.
• Experience planning and pricing menus.
• Vendor management and inventory oversight.
• Staff training and development capabilities.
• Solid culinary skills with high-quality execution.
• Deep understanding of food cost control and portioning.
• Attention to plate presentation and service standards.

Responsibilities

• Ensure highest cleanliness and organization in the kitchen at all times.
• Purchase food and supplies from approved vendors and monitor inventory.
• Develop menus and item pricing.
• Hire, train and supervise kitchen personnel.
• Stay current on restaurant industry trends and techniques.
• Lead culinary staff and mentor team members.
• Oversee proper and timely execution of all recipes and plating.
• Conduct line checks and maintain quality across shifts.
• Oversee sourcing and procurement of best-quality ingredients at right price.
• Maintain organization and cleanliness of all kitchen storage areas.

Skills

Leadership

Budgeting

Menu planning

Vendor management

Staff training

Culinary skills

Food cost control

Quality control

Food presentation

Job description

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Description

Executive Chef Job Description

Basic Function: The Executive Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef must implement the standards and the culinary vision of the brand. The Executive Chef is a leader in the kitchen and a manager of the culinary program. The Executive Chef is responsible for delivering the highest quality food and service at all times. The Executive Chef is responsible for the implementation of all culinary operational procedures and is responsible for all food production. The Executive Chef must possess good management skills and lead by example at all times.

Job duties include but are not limited to:

• ? Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times, without exception.


• ? Purchase food and supplies from vendors approved by the company and monitor inventory


• ? Develop menus and item pricing


• ? Hire, train and supervise kitchen personnel


• ? Stay current on restaurant industry trends


• ? Identify new culinary techniques and presentations


• ? Ensure the proper execution of all recipes.


• ? Ensure proper and timely execution of all food (accurate plating, hot food hot and cold food cold). All food served in the allotted time frame. Expedite service when necessary.


• ? Conducts Line Checks and oversees the line check process for all shifts to ensure quality levels.


• ? Oversee the sourcing of product. Ensure the purchase of the best quality ingredients, the proper spec and the right price.


• ? Oversee the organization and cleanliness of all food and other kitchen storage areas


• ? Follow all company policies and procedures for inventory controls


• ? Lead by example, mentor and develop all culinary staff.

Requirements

Desired Qualifications

• ? Is a leader and is able to motivate staff members.


• ? Must maintain a high level of integrity.


• ? Is able to adapt in difficult situations, solve problems and make decisions when necessary.


• ? Must have the ability to perform this job successfully, including each essential duty.


• ? Must have a good understanding in all aspects of food cost control.


• ? Must have knowledge of fine dining presentation and service.

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