Farm-to-Table Kitchen Lead & Menu Innovator

The Beach Company; Johns Island (SC); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Health benefits

401K match

Generous PTO

Employee development

Job summary

Kiawah River invites applications for a Kitchen Leader at The Spring House on Johns Island. This role supports dining experiences aligned with a farm-to-table concept and involves learning across hospitality, events, and food & beverage operations.

Ideal candidates bring proven culinary leadership, manage high-volume productions, and contribute to menu development while upholding top food safety standards. Flexible shifts and a team-oriented environment are offered.

Qualifications

• Proven experience in culinary arts and kitchen management.
• Knowledge of food service management and catering operations.
• Strong understanding of food safety standards and practices.
• Ability to handle high-volume production while maintaining quality.
• Creative flair in menu planning and presentation.
• Experience with banquet and event catering and logistics.
• Training or certification in ServSafe is preferred but not required.

Responsibilities

• Assist in menu planning, recipe development, and food preparation.
• Oversee back of the house staff and coordinate cooking/cleaning operations.
• Ensure food quality meets the highest standards and is served in a timely manner.
• Manage inventory, ordering, and stock control.
• Maintain kitchen cleanliness and adhere to food safety regulations.
• Support in training and mentoring kitchen staff.
• Create innovative dishes.
• Ensure that all customers are satisfied.
• Attend scheduled staff meetings.
• Make suggestions about improvements in service procedures and layout; help with managerial logs.

Skills

Culinary skills

Kitchen management

Food safety

Inventory management

Team leadership

Education

ServSafe certification

Job description

Kiawah River invites applications for a Kitchen Leader at The Spring House on Johns Island. This role supports dining experiences aligned with a farm-to-table concept and involves learning across hospitality, events, and food & beverage operations.

Ideal candidates bring proven culinary leadership, manage high-volume productions, and contribute to menu development while upholding top food safety standards. Flexible shifts and a team-oriented environment are offered.