Executive Chef | Burdicks

Greenleaf Hospitality Group; Myrtle Beach (SC); On-site; USD 65,000 - 90,000; Full time

Job summary

Greenleaf Hospitality Group is seeking an experienced Executive Chef to lead a high-volume casual dining kitchen. You will direct staff, drive menu development, and implement efficient processes to maximize profitability and guest satisfaction.

The role requires strong leadership, a data-driven mindset, and flexibility for night, weekend, and holiday shifts. A culinary degree is preferred but not required.

Qualifications

• 5+ years of chef experience in a high-volume restaurant.
• Culinary degree preferred but not required.
• Drives to improve work and implement new ideas to improve business goals.
• Sets direction, maintains it and achieves the agreed-upon goal.
• Has an upbeat attitude that creates a contagious work environment.
• Good decision maker who understands measurements and data in running a business.
• Experience developing processes and systems in a kitchen environment.
• Proven track record in culinary field.
• Strong people acumen to develop solid working relationships internally and with customers.
• Decisiveness with a big-picture perspective.
• Driven by purpose, mission, values, and urgency.
• Night, weekend and holiday availability.
• Able to stand for long periods and lift up to 40 pounds.
• Safe handling of chemicals and equipment; comply with safety standards.
• Repetitive motion responsibilities.

Responsibilities

• Lead talented staff in a high-volume casual dining kitchen to drive profitability and guest loyalty.
• Oversee menu development, features, and specials aligned with inventory and local trends.
• Increase kitchen efficiency through sound processes and systems.
• Foster cross-functional collaboration between restaurant outlets.
• Establish and maintain key customer-focused processes.
• Contribute to the overall hotel/restaurant operations with professional knowledge.
• Ensure proper sanitation and safety across all shifts.
• Monitor inventory and coordinate purchasing with approved vendors.

Skills

Executive chef experience

High volume leadership

People leadership

Education

Culinary degree

Job description

Job Description

WHAT YOU’LL BE DOING:

May include, but not limited to:

• Leading talented people in a high volume, fast paced, casual dining restaurant, to achieve profitable return to the owner, world class guest loyalty, high performance culture, and continuously improving talented organization.
• Food Menu, feature and special development that align with inventory and area trends.
• Increase Kitchen team’s effectiveness through implementation of sound business practices processes and systems in high-volume arena.
• Develop cross functional collaboration between all restaurant outlets.
• Establishes & sustains key, cross functional, customer focused processes.
• Contributes to Radisson Hotel’s total effort, maintains professional and technical knowledge.
• Must be high energy. Must be driven by purpose, mission, values, and has a sense of urgency.
• Leading and supporting all facets of kitchen operations with an eye towards growth and success.
• Working with the Restaurant General Manager on implementing processes and standards through regular interaction with managers and staff.
• Ens ure proper sanitation
• Attention to detail and a team player
• Monitoring inventory and purchasing supplies/food from approved vendors

WHAT YOU NEED FOR THIS POSITION:

• 5+ years of Chef experience in a high volume restaurant
• A culinary degree preferred but not required
• Drives to improve work and implement new ideas to improve the goals of the business
• Sets direction, maintains it and achieves the agreed-upon goal.
• Has an upbeat attitude that creates a contagious work environment
• Good decision maker who understands the use of measurements and data in running a business
• Experience with developing processes and systems in a Kitchen environment
• Proven track record in Culinary field
• Strong people acumen to develop solid working with relationships both internally and with customers
• Decisiveness with “big picture” perspective
• Driven by purpose, mission, values, and has sense of urgency
• Night, weekend and holiday availability
• Able to work closely with staff through strong communication and verbal skills
• Able to stand for long periods of time, up to 10 hours or more
• Able to stoop and bend
• Able to lift up to 40 pounds from time to time
• Able to safely work with potentially dangerous chemicals and equipment
• Able to comply with safety and health code standards
• Able to handle responsibilities that require repetitive motion tasks