Executive Chef

HOTEL EVERETT LLC; Winnsboro (SC); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

Hotel Everett LLC in Winnsboro, SC, seeks an Executive Chef to lead our kitchen and create innovative menus. You will oversee daily operations and drive guest satisfaction with exceptional dishes.

The ideal candidate has extensive culinary experience, strong leadership, and expertise in budgeting, vendor relations, and food safety standards. Join us to elevate dining and mentor a talented kitchen team.

Qualifications

• High school diploma or GED required.
• Extensive culinary experience.
• Culinary school certification preferred.
• ServeSafe or Food Handler’s Certification.
• Advanced knowledge of culinary techniques and recipes.
• Ability to stay calm and thrive under pressure.
• Excellent management and leadership skills.

Responsibilities

• Create innovative menus according to seasonal ingredients and customer expectations.
• Oversee kitchen operations to increase revenue and profit.
• Supervise and coordinate all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain inventory levels and negotiate with vendors for best price.
• Follow all food safety rules and regulations.

Skills

Executive leadership

Kitchen management

Menu development

Vendor relations

Food safety

Calm under pressure

Team leadership

Education

High school diploma/GED

Culinary school certification

Job description

Benefits/Perks

• Flexible Scheduling
• Competitive Compensation
• Career Advancement Opportunities

Job Summary

We are seeking a talented Executive Chef to join our team. In this role, you’ll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.

Responsibilities

• Create innovative menus according to the seasonal availability of ingredients and customer expectations
• Oversee kitchen operations with the goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staff
• Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price
• Follow all food safety rules and regulations

Qualifications

• High school diploma/GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills