Executive Chef

Coast LLC; Charleston (SC); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Healthcare

401(k)

Paid time off

Job summary

Holy City Hospitality is seeking an Executive Chef in Charleston, South Carolina. You will oversee the restaurant kitchen, lead a team, plan menus, manage purchasing, and control the culinary budget to uphold the brand’s standards.

You will mentor staff, ensure top-tier food quality, and drive consistent service across concepts while maintaining safety and sanitation excellence.

Qualifications

• Minimum 5+ years of culinary leadership experience.
• Strong understanding of food cost control and budgeting.
• Expertise in fine dining presentation and service.
• Ability to lead, mentor, and train kitchen staff under pressure.

Responsibilities

• Oversee all kitchen operations, including menu development, pricing, staffing, and adherence to policies.
• Ensure highest levels of cleanliness and organization in kitchen and storage areas.
• Ensure proper execution of recipes, plating, and food quality through line checks and service expediting.
• Source and purchase food and supplies from approved vendors, monitor inventory and costs.
• Maintain food and labor costs within the approved budget.

Skills

Leadership

Integrity

Adaptability

Problem solving

Decision making

Food cost control

Fine dining presentation

Job description

Description

Company Overview

Holy City Hospitality owns and operates five restaurants, a catering company, and two event venues in Charleston, South Carolina. Each concept has its own identity, but all share a common standard of food, service, and hospitality that has made the group a fixture of the local dining scene.

Description

The Executive Chef is responsible for all culinary activities for the restaurant, overseeing all activity in the kitchen, training personnel, planning menus, managing product purchasing, and controlling the culinary budget. The Executive Chef implements the standards and culinary vision of the brand, serving as both 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, executing all culinary operational procedures, and overseeing all food production. The Executive Chef must possess strong management skills and lead by example at all times.

Job duties include but are not limited to:

• Oversee all kitchen operations, including menu development and pricing, staffing and supervision, and adherence to company policies and procedures.
• Ensure the highest levels of cleanliness and organization are maintained in the kitchen and all food storage areas at all times, without exception.
• Ensure the proper, accurate, and timely execution of all recipes, plating, and food quality standards through daily line checks and service expediting.
• Oversee the sourcing and purchasing of food and supplies from approved vendors, ensuring the best quality ingredients, proper specs, and the right price, while monitoring inventory controls.
• Maintain food cost percentage and labor cost within the goals set by the approved budget.

Training, Development & Mentoring

• Lead by example at all times, setting the standard for work ethic, professionalism, and culinary craft in the kitchen.
• Design and deliver structured training for new kitchen hires, covering recipe execution, plating standards, safety, and sanitation.
• Cross-train culinary staff across stations to build a flexible, well-rounded team and support succession planning.
• Mentor sous chefs and kitchen leads, developing their management, coaching, and culinary skills to prepare them for advancement.
• Conduct regular one-on-one coaching and performance feedback with kitchen staff, recognizing growth and addressing gaps early.
• Host ongoing recipe and technique trainings to ensure consistency across shifts and reinforce new menu items.
• Identify high-potential team members and create individualized development plans in partnership with HR.
• Foster a culture of learning and accountability in the kitchen, encouraging staff to build skills beyond their current role.

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.

Compensation & Benefits

• Competitive base salary, commensurate with experience.
• Performance-based incentive compensation tied to results.
• Comprehensive benefits, including healthcare, 401(k), and paid time off.