Executive Chef

McConnells Equestrian Center; McConnells (SC); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Opportunity to shape culinary program

Job summary

Oak & Hide Steakhouse within the McConnells Equestrian Center seeks an experienced Executive Chef to lead the culinary program from the ground up. You will shape the menu, kitchen design, equipment choices, staffing, systems, recipes, and day-to-day operations.

This hands-on role requires an entrepreneurial, creative leader with the ability to build a premier dining concept in a high-volume setting, delivering elevated Southern-inspired steakhouse cuisine.

Qualifications

• Proven executive leadership in a kitchen setting.
• Strong experience with steakhouse operations and premium proteins.
• Experience hiring, training, and managing kitchen teams.
• Solid understanding of food cost, labor, purchasing, and inventory.
• Excellent organizational and communication skills; commitment to quality.

Responsibilities

• Lead all kitchen operations with efficient workflow and high-quality food production.
• Develop and curate the Oak & Hide Steakhouse menu; create signature dishes.
• Set recipes, plating standards, portion sizes, and presentation guidelines.
• Oversee vendor relationships, equipment selection, and kitchen layout.
• Manage opening prep, kitchen procedures, and daily culinary operations.
• Recruit, train, and mentor kitchen staff to maintain standards and culture.

Skills

Leadership

Menu development

Cost control

Staff management

Food safety

High-volume operations

Education

Culinary degree

Job description

Executive ChefOak & Hide Steakhouse — McConnells, South Carolina

Oak & Hide Steakhouse, part of the larger McConnells Equestrian Center, is seeking an experienced and passionate Executive Chef to lead the culinary program from the ground up.

About Oak & Hide

Oak & Hide Steakhouse will be an upscale steakhouse located within the McConnells Equestrian Center in McConnells, SC. The restaurant will focus on premium steaks, fresh seafood, elevated Southern cuisine, craft cocktails, and a welcoming Western-inspired atmosphere.

The Executive Chef will have significant creative and operational influence as we build the restaurant and establish it as a destination for both local guests and visitors attending events at the Equestrian Center.

The Opportunity

We are looking for a hands‑on culinary leader who wants more than simply running someone else's kitchen. The Executive Chef will help shape the restaurant from the beginning, including the menu, kitchen design, equipment selection, staffing, systems, recipes, vendors, and day‑to‑day culinary operations.

This position is ideal for a chef who is entrepreneurial, creative, organized, and excited about building something special.

Key Responsibilities

Culinary Development

• Help create and curate the Oak & Hide Steakhouse menu
• Develop signature steaks, seafood, appetizers, sides, sauces, desserts, and seasonal offerings
• Establish recipes, plating standards, portion sizes, and presentation
• Create specials and seasonal menu rotations
• Develop a culinary identity consistent with the Oak & Hide brand
• Source and evaluate high-quality ingredients and local products
• Help select and specify commercial kitchen equipment
• Work with ownership, contractors, and vendors on kitchen layout and functionality
• Establish kitchen workflow and food‑production systems
• Assist with pre-opening kitchen setup and organization
• Develop opening menus, recipes, prep lists, and kitchen procedures

Team Building

• Recruit, interview, hire, train, and develop kitchen staff
• Build a professional, positive, and accountable kitchen culture
• Establish kitchen schedules and staffing requirements
• Train cooks and kitchen employees on recipes, techniques, sanitation, and standards
• Develop prep, line, closing, and opening procedures
• Take full responsibility for daily kitchen operations
• Maintain consistently high food quality and presentation
• Manage food costs, labor costs, inventory, purchasing, and waste
• Establish and maintain food safety and sanitation standards
• Manage relationships with food suppliers and vendors
• Conduct inventory and ordering
• Monitor kitchen productivity and efficiency
• Maintain equipment and ensure a clean, organized kitchen
• Work closely with the General Manager and ownership team

Responsibilities

• Lead and supervise all kitchen operations, ensuring efficient workflow and high‑quality food production.
• Develop innovative menus that reflect current culinary trends while maintaining consistency and cost control.
• Oversee food safety sanitizing procedures, ensuring compliance with health regulations and industry best practices.
• Manage inventory control and procurement processes to optimize food costs and reduce waste.
• Coordinate catering events, banquets, and special functions with meticulous attention to detail and guest satisfaction.
• Train, mentor, and manage kitchen staff to foster a collaborative environment focused on continuous improvement.
• Monitor food handling practices, ensure proper cooking techniques, and uphold the highest standards of food safety sanitation procedures.

Events & Equestrian Center

• Coordinate culinary operations for special events hosted at McConnells Equestrian Center
• Develop catering/event menus when appropriate
• Help accommodate high‑volume event weekends and special functions
• Collaborate with the broader hospitality team to create a cohesive guest experience

What We're Looking For

• Proven experience as an Executive Chef, Chef de Cuisine, Sous Chef, or similar senior culinary leadership position
• Strong knowledge of steakhouse operations and premium proteins preferred
• Experience hiring, training, and managing kitchen teams
• Strong understanding of food cost, labor management, purchasing, and inventory
• Excellent organizational and communication skills
• High standards for food quality, cleanliness, and consistency
• Creative approach to menu development
• Ability to work effectively in a high‑volume environment
• Strong leadership skills and a hands‑on management style
• Culinary degree or formal culinary training is a plus, but not required
• Experience opening a new restaurant is highly desirable

Why Join Oak & Hide?

This isn't an opportunity to simply inherit an existing menu and kitchen operation.

You’ll help build it.

The Executive Chef will have a meaningful voice in the creation of Oak & Hide Steakhouse and will work directly with ownership to establish the restaurant's culinary vision, kitchen operation, and reputation.

The position offers:

• Competitive salary range
• Significant creative input into the culinary program
• Opportunity to build and lead your own kitchen team
• Input on kitchen equipment and design
• Opportunity to develop the restaurant's signature menu
• Potential for growth within the larger McConnells Equestrian Center hospitality operation
• Opportunity to be part of a unique destination restaurant and equestrian development