Executive Chef: No Late Nights, High-Impact Kitchen Lead

Goodwin Recruiting; Hilton Head Island (SC); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Bonus opportunity

No late nights - closes at 9 PM

Popular breakfast, lunch and dinner

Job summary

Goodwin Recruiting is seeking an experienced Executive Chef for a popular Hilton Head Island restaurant. The base compensation is $75,000–$80,000 per year with bonus potential, and the operation closes by 9 PM for no late nights.

This hands-on leadership role emphasizes building a strong culinary team, maintaining food quality, and managing costs in a high-volume environment. You will lead daily kitchen operations and collaborate with restaurant leadership to develop menus and standards.

Qualifications

• 3+ years of Executive Chef or Chef de Cuisine experience.
• Strong leadership and communication skills.
• Experience in a high-volume, full-service restaurant.
• Solid understanding of food cost, labor, and kitchen operations.
• Hands-on leader who develops a strong team and high standards.

Responsibilities

• Lead and develop the culinary team
• Oversee daily kitchen operations and service
• Maintain food quality, presentation, and consistency
• Manage food and labor costs
• Create and maintain recipes, prep standards, and kitchen systems
• Work closely with the restaurant leadership team
• Help develop menus and seasonal specials
• Maintain a clean, organized, and safe kitchen

Skills

Leadership

Communication

High-volume experience

Food cost & labor management

Hands-on leadership

Job description

Goodwin Recruiting is seeking an experienced Executive Chef for a popular Hilton Head Island restaurant. The base compensation is $75,000–$80,000 per year with bonus potential, and the operation closes by 9 PM for no late nights.

This hands-on leadership role emphasizes building a strong culinary team, maintaining food quality, and managing costs in a high-volume environment. You will lead daily kitchen operations and collaborate with restaurant leadership to develop menus and standards.