Executive Chef — Lead Innovative Hotel Dining & Banquets

StepStone Hospitality; North Augusta (SC); On-site; USD 70,000 - 110,000; Full time

Job summary

Crowne Plaza North Augusta, managed by StepStone Hospitality, seeks an Executive Chef to lead culinary operations in Riverside Village. Oversee restaurant, rooftop bar, banquets, catering, and in-room dining, while driving seasonal menu development and consistent quality.

The role demands 5+ years of executive-level kitchen leadership, formal culinary training, strong leadership, and ServSafe certification, plus flexibility to work evenings and weekends.

Qualifications

• 5+ years of Executive Chef or senior culinary leadership experience, preferably in a full-service hotel or high-volume kitchen.
• Formal culinary training or equivalent professional experience.
• ServSafe certification or equivalent food safety credential required.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Oversee all kitchen operations including restaurant dining, rooftop bar offerings, banquets, catering, and in-room dining.
• Develop creative, seasonal menus while ensuring high food quality, presentation, and consistency.
• Recruit, train, mentor, and develop culinary staff while promoting accountability and teamwork.
• Monitor food costs, labor, inventory, purchasing, budgets, and profitability.
• Collaborate with Food & Beverage leadership to execute memorable dining experiences, weddings, meetings, and events.
• Ensure compliance with food safety regulations, sanitation standards, and company policies.

Skills

Leadership

Menu development

Financial management

Banquet operations

Inventory management

Labor controls

ServSafe certification

Education

Formal culinary training

Job description

Crowne Plaza North Augusta, managed by StepStone Hospitality, seeks an Executive Chef to lead culinary operations in Riverside Village. Oversee restaurant, rooftop bar, banquets, catering, and in-room dining, while driving seasonal menu development and consistent quality.

The role demands 5+ years of executive-level kitchen leadership, formal culinary training, strong leadership, and ServSafe certification, plus flexibility to work evenings and weekends.