Executive Chef | Bilingual EN/ES | High-Volume Kitchen

Hirebridge; Tampa (FL); On-site; USD 125,000 - 150,000; Full time

Benefits offered by this job

Medical & Health Insurance

Retirement plan

Job summary

Confidential Culinary Leadership Opportunity in Charleston, South Carolina seeks an Executive Chef to lead culinary operations for a high-volume, family-owned restaurant group generating over $10M in annual sales.

This role requires a hands-on leader with bilingual English/Spanish, strong menu development, food-cost control, training, and BOH performance. You will guide a large culinary team and partner with ownership to elevate standards and guest experience.

Qualifications

• 5+ years of Executive Chef or comparable senior culinary leadership experience in a high-volume restaurant, hospitality group, or sophisticated multi-unit organization.
• Bilingual English/Spanish required.
• Proven experience leading a large, high-volume kitchen and developing multiple levels of culinary leadership.
• Strong financial acumen with demonstrated experience managing food cost, labor, purchasing, inventory, waste, and margins.
• Strong knowledge of menu development, recipe costing, production systems, and high-volume execution.
• Demonstrated ability to improve food quality, consistency, sanitation, training, and overall BOH performance.
• Strong recruiting, coaching, performance management, and leadership development skills.
• Highly organized, proactive, accountable, and comfortable operating in a fast-moving environment.
• Hands-on leadership style with the ability to balance strategic planning with daily operational execution.

Responsibilities

• Lead overall BOH operations, culinary standards, and kitchen performance across a high-volume restaurant environment.
• Own food quality, consistency, presentation, recipe adherence, portioning, and execution across all service periods.
• Develop, coach, and hold accountable Sous Chefs, Kitchen Managers, supervisors, and hourly culinary team members.
• Establish clear expectations for kitchen leadership and ensure consistent follow-through on standards and priorities.
• Own food cost performance, kitchen labor, inventory, purchasing, waste reduction, productivity, and other key BOH metrics.
• Partner with ownership and senior restaurant leadership on budgeting, forecasting, cost controls, operational priorities, and business performance.
• Lead menu development and execution, including specials, recipes, costing, testing, training, and successful rollouts.
• Use sales mix, guest feedback, food cost, and operational data to identify opportunities to improve menu performance and consistency.
• Ensure appropriate BOH staffing, scheduling, deployment, prep levels, and leadership coverage based on business volume.
• Build and continuously improve culinary training, onboarding, cross-training, and leadership development programs.
• Maintain exceptional standards for sanitation, food safety, organization, equipment care, and regulatory compliance.
• Create systems for cleaning, preventive maintenance, storage, receiving, labeling, rotation, and kitchen organization.
• Partner closely with FOH leadership to improve communication, ticket execution, speed of service, and the overall guest experience.
• Support private events, high-volume service periods, seasonal changes, and other revenue-generating initiatives.
• Maintain a strong hands-on presence during peak service and step directly into the operation when needed.
• Identify equipment, facility, staffing, and process improvements that strengthen long-term kitchen performance.
• Build a strong culinary culture focused on accountability, respect, development, consistency, and retention.
• Support future growth and broader culinary initiatives as the organization evolves.

Skills

Executive Chef experience

Bilingual English/Spanish

Leadership experience

Financial acumen

Menu development

Food quality improvement

Staff development

Organization

Hands-on leadership

Job description

Confidential Culinary Leadership Opportunity in Charleston, South Carolina seeks an Executive Chef to lead culinary operations for a high-volume, family-owned restaurant group generating over $10M in annual sales.

This role requires a hands-on leader with bilingual English/Spanish, strong menu development, food-cost control, training, and BOH performance. You will guide a large culinary team and partner with ownership to elevate standards and guest experience.