Executive Chef

Method Co.; Charleston (SC); On-site; USD 70,000 - 80,000; Full time

Job summary

An established industry player in hospitality is seeking an Executive Chef to lead their culinary program. This role involves overseeing kitchen operations, managing a talented team, and ensuring high standards of food quality and presentation. The ideal candidate will drive culinary innovation while managing budgets and fostering a collaborative environment. With a focus on excellence and creativity, this position offers an exciting opportunity to influence menu development and maintain brand integrity. If you have a passion for culinary arts and leadership, this role is perfect for you.

Qualifications

• 6+ years of culinary leadership experience required.
• Expertise in sauces, stocks, and diverse cuisines is essential.

Responsibilities

• Lead kitchen operations and manage staff according to standards.
• Ensure quality and consistency in all menu items.
• Manage inventory, ordering, and fiscal responsibilities.

Skills

Culinary Leadership

Sauces and Stocks Expertise

Knife Skills

Pastry Skills

Garde Manger Skills

Global Flavors Knowledge

Teaching Ability

Food Safety Certification

Job description

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This range is provided by Method Co.. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$70,000.00/yr - $80,000.00/yr

Position Overview

The Executive Chef at The Nickel Hotel is responsible for all operational aspects of the culinary program, leading the kitchen team, managing food production, ensuring high standards of quality and presentation, and maintaining brand integrity. The role involves driving culinary innovation, managing budgets, and fostering a team environment.

Responsibilities

1. Lead and oversee all kitchen operations and staff according to company standards.
2. Ensure consistency and excellence in all menu item productions.
3. Support and demonstrate mastery of all kitchen stations during service.
4. Maintain safety standards and emergency procedures adherence.
5. Manage order expeditions for smooth service flow.
6. Use standard recipes and plating guides to ensure quality.
7. Keep refrigeration and storage areas organized and compliant with health standards.
8. Collaborate with Events Department for special menus.
9. Conduct line checks and monitor kitchen readiness nightly.
10. Review reservations and VIP info for staff communication.
11. Create seasonal specials aligned with trends.
12. Enforce closing duties and cleanliness standards.
13. Maintain food quality and relevance to market trends.
14. Manage inventory, ordering, and reporting with strong math and communication skills.
15. Mentor and develop kitchen staff for excellence and growth.
16. Ensure compliance with health and safety regulations.
17. Participate in management meetings and lead kitchen team meetings.
18. Oversee ordering, inventory, and scheduling.
19. Monitor equipment use and maintenance.

Fiscal Responsibilities

1. Manage labor and food costs within budgets.
2. Review P&L statements and address variances.
3. Control overtime with pre-approval.

Qualifications

• At least 6 years of culinary leadership experience.
• Expertise in sauces, stocks, and meat/fish fabrication.
• Knowledge of herbs, spices, and global flavors.
• Skills in pastry and Garde Manger.
• Experience with diverse cuisines.
• Strong product knowledge and fundamental cooking techniques.
• Excellent knife skills and teaching ability.
• Valid food safety and management certifications.

Additional Details

• Seniority level: Director
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality