Executive Sous Chef: Lead High-Volume Kitchen & Growth

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

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.