Executive Chef: Hotel Dining, Banquets & Team Leadership

Crowne-Plaza-Hotel; North Augusta (SC); On-site; USD 85,000 - 110,000; Full time

Job summary

Crowne Plaza North Augusta is seeking a passionate Executive Chef to lead our culinary operations in Riverside Village. You will oversee the restaurant, rooftop bar, banquets, and in-room dining, while driving seasonal menus, maintaining top quality, and mentoring a high-performing team.

The role requires strong leadership, cost control, and food-safety expertise to deliver exceptional guest experiences and events in a full-service hotel setting.

Qualifications

• 5+ years of Executive Chef or senior culinary leadership experience in full-service hotels or high-volume kitchens.
• Formal culinary training or equivalent professional experience.
• Strong leadership, menu development, and financial management skills.
• Experience with banquet operations, inventory management, and labor controls.
• ServSafe certification or equivalent food safety credential.

Responsibilities

• Lead all kitchen operations across restaurant, rooftop bar, banquets, catering, and in-room dining.
• Develop creative, seasonal menus while ensuring food quality, presentation, and consistency.
• Recruit, train, mentor, and develop culinary teams with accountability and teamwork.
• Oversee food costs, labor, inventory, purchasing, budgets, and profitability.
• Collaborate with F&B leadership to deliver memorable weddings, meetings, and events.
• Maintain compliance with food safety standards and StepStone Hospitality policies.

Skills

Lead culinary operations

Menu development

Team leadership

Financial management

Banquet operations

Food safety

Education

Formal culinary training

Job description

Crowne Plaza North Augusta is seeking a passionate Executive Chef to lead our culinary operations in Riverside Village. You will oversee the restaurant, rooftop bar, banquets, and in-room dining, while driving seasonal menus, maintaining top quality, and mentoring a high-performing team.

The role requires strong leadership, cost control, and food-safety expertise to deliver exceptional guest experiences and events in a full-service hotel setting.