Lead Restaurant Chef – Beach House, High-Volume Resort Kitchen

BENCHMARK; Myrtle Beach (SC); On-site; USD 50,000 - 75,000; Full time

Job summary

Pyramid Global Hospitality is seeking an experienced Restaurant Chef for the South Seas Beach House Restaurant in Myrtle Beach. You will lead daily kitchen operations, mentor staff, and ensure exceptional food quality and guest satisfaction.

The role supports menu execution, food safety, and cost controls while collaborating with culinary leadership. Responsibilities include coaching team members, maintaining hygiene standards, and assisting with seasonal menus and specials to enhance the dining

Qualifications

• Minimum 3 years of culinary leadership experience in a high-volume restaurant, resort, or hotel.
• Strong knowledge of food preparation techniques, sanitation, inventory, and kitchen operations.
• Experience supervising and developing culinary teams.
• Flexibility to work evenings, weekends, and holidays.
• ServSafe certification preferred or obtainable upon hire.

Responsibilities

• Lead daily kitchen operations for Beach House Restaurant, mentoring line cooks, prep cooks, and staff.
• Ensure menu items are prepared to recipes, standards, and presentation; maintain consistency.
• Coordinate production and workflow to ensure timely service; monitor inventory and ordering.
• Maintain health standards: ServSafe/HACCP; enforce sanitation and hygiene.
• Lead pre-shift meetings; assign duties and manage staffing per business needs.
• Support guest experiences through high-quality dishes and participation in events.

Skills

Culinary leadership

Food preparation

Kitchen operations

Food safety

Team leadership

Guest experience

Education

Culinary degree

Tools

ServSafe HACCP

Job description

Pyramid Global Hospitality is seeking an experienced Restaurant Chef for the South Seas Beach House Restaurant in Myrtle Beach. You will lead daily kitchen operations, mentor staff, and ensure exceptional food quality and guest satisfaction.

The role supports menu execution, food safety, and cost controls while collaborating with culinary leadership. Responsibilities include coaching team members, maintaining hygiene standards, and assisting with seasonal menus and specials to enhance the dining