Executive Chef: Lead Fine-Dining Kitchen & Menu Innovation

Holy City Hospitality LLC; Charleston (SC); On-site; USD 70,000 - 110,000; Full time

Job summary

Holy City Hospitality LLC is seeking an Executive Chef to lead all culinary operations, train staff, plan menus, manage purchasing and the culinary budget, and uphold the brand's standards and vision in the kitchen.

The Executive Chef will supervise meal quality, efficiency, and presentation, stay current with trends, mentor kitchen personnel, and ensure timely, consistent service across the restaurant.

Qualifications

• Must be a proven leader who can motivate kitchen staff.
• Strong budgeting and cost-control knowledge.
• Experience planning and pricing menus.
• Vendor management and inventory oversight.
• Staff training and development capabilities.
• Solid culinary skills with high-quality execution.
• Deep understanding of food cost control and portioning.
• Attention to plate presentation and service standards.

Responsibilities

• Ensure highest cleanliness and organization in the kitchen at all times.
• Purchase food and supplies from approved vendors and monitor inventory.
• Develop menus and item pricing.
• Hire, train and supervise kitchen personnel.
• Stay current on restaurant industry trends and techniques.
• Lead culinary staff and mentor team members.
• Oversee proper and timely execution of all recipes and plating.
• Conduct line checks and maintain quality across shifts.
• Oversee sourcing and procurement of best-quality ingredients at right price.
• Maintain organization and cleanliness of all kitchen storage areas.

Skills

Leadership

Budgeting

Menu planning

Vendor management

Staff training

Culinary skills

Food cost control

Quality control

Food presentation

Job description

Holy City Hospitality LLC is seeking an Executive Chef to lead all culinary operations, train staff, plan menus, manage purchasing and the culinary budget, and uphold the brand's standards and vision in the kitchen.

The Executive Chef will supervise meal quality, efficiency, and presentation, stay current with trends, mentor kitchen personnel, and ensure timely, consistent service across the restaurant.