Executive Chef - High-Volume Culinary Leader (Bilingual)

Hirebridge; Virginia Beach (VA); On-site; USD 125,000 - 150,000; Full time

Benefits offered by this job

Medical Insurance

Retirement Plan

Bonus Opportunities

Job summary

Confidential opportunity in Charleston, SC, seeks an Executive Chef to lead culinary operations for a high-volume restaurant group generating over $10M in annual sales. The role blends hands-on kitchen leadership with strategic menu development and cost controls.

Ideal candidates have 5+ years in executive chef or senior culinary leadership, bilingual English/Spanish preferred, and a track record of building strong BOH teams, maintaining sanitation, and delivering consistent guest experiences.

Qualifications

• 5+ years of Executive Chef or comparable senior culinary leadership experience.
• Bilingual English/Spanish preferred.
• Proven experience leading a large, high-volume kitchen and developing multiple levels of culinary leadership.
• Strong financial acumen with food cost, labor, purchasing, inventory, waste and margins.

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.

Skills

Executive Chef experience

Bilingual English/Spanish

High-volume kitchen leadership

Leadership development

Job description

Confidential opportunity in Charleston, SC, seeks an Executive Chef to lead culinary operations for a high-volume restaurant group generating over $10M in annual sales. The role blends hands-on kitchen leadership with strategic menu development and cost controls.

Ideal candidates have 5+ years in executive chef or senior culinary leadership, bilingual English/Spanish preferred, and a track record of building strong BOH teams, maintaining sanitation, and delivering consistent guest experiences.