Executive Sous Chef

Goodwin Recruiting; Charleston (SC); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Growth opportunities

Established, high-volume restaurant

Job summary

Goodwin Recruiting is seeking an Executive Sous Chef in Charleston, SC, to lead a high-volume scratch-kitchen operation alongside the Executive Chef and restaurant leadership.

The role emphasizes hands-on leadership, team development, cost controls, and maintaining food quality and sanitation standards during busy periods, with opportunities for growth in a well-established operation.

Qualifications

• 2+ years of experience as an Executive Sous Chef or Senior Sous Chef
• Experience in a high-volume restaurant
• Proven ability to lead and develop a large BOH team
• Experience with scheduling, ordering, inventory, and cost controls
• Comfortable leading a busy service and staying calm when things get hectic
• Hands-on leadership style—not management from the office
• Strong communication and understanding of what it takes to run a successful kitchen

Responsibilities

• Partner with the Executive Chef to run day-to-day kitchen operations
• Lead, train, and develop the BOH management and culinary team
• Maintain high standards for food quality, consistency, and presentation
• Help manage food and labor costs, ordering, inventory, and purchasing
• Work with vendors and maintain strong product standards
• Keep food safety and sanitation standards where they need to be
• Help build a positive, accountable kitchen culture
• Step in and take the lead when the Executive Chef is off

Skills

Executive Sous Chef experience

High-volume restaurant

BOH team leadership

Scheduling

Inventory management

Cost controls

Hands-on leadership

Strong communication

Job description

Executive Sous Chef – Charleston, SC

$75,000 Base + $10K–$15K Bonus

We’re looking for an experienced Executive Sous Chef to join one of the Charleston area’s most established and well-known restaurant operations.

This is a high-volume, scratch-kitchen environment with a strong team in place and a lot of opportunity for someone who enjoys leading from the front. You’ll work closely with the Executive Chef and restaurant leadership to keep the kitchen running smoothly, develop your team, and make sure the food and service stay consistent during busy shifts.

What You’ll Do

• Partner with the Executive Chef to run day-to-day kitchen operations
• Lead, train, and develop the BOH management and culinary team
• Maintain high standards for food quality, consistency, and presentation
• Help manage food and labor costs, ordering, inventory, and purchasing
• Work with vendors and maintain strong product standards
• Keep food safety and sanitation standards where they need to be
• Help build a positive, accountable kitchen culture
• Step in and take the lead when the Executive Chef is off

What We’re Looking For

• 2+ years of experience as an Executive Sous Chef or Senior Sous Chef
• Experience in a high-volume restaurant
• Proven ability to lead and develop a large BOH team
• Experience with scheduling, ordering, inventory, and cost controls
• Comfortable leading a busy service and staying calm when things get hectic
• Hands‑on leadership style — this is not a position for someone who wants to manage from the office
• Strong communication skills and a good understanding of what it takes to run a successful kitchen

Compensation & Benefits

• $75,000 base salary
• $10,000–$15,000 bonus opportunity
• Health insurance
• Paid time off
• Established, high-volume restaurant
• Experienced leadership team
• Opportunity for long-term growth
• If you’re an experienced Sous Chef or Executive Sous Chef looking for a strong operation in the Charleston market, we’d like to hear from you.

JOB ID: 179031#post

Robert Goebel