Trabajos sous chef en Charleston, South CarolinaCrear alertas

Pourquoi livrer avec DoorDash? DoorDash est le chef de file de la livraison de repas et de commandes à emporter et de la livraison de dépanneur aux États-Unis. Des millions de clients lui font confiance chaque jour. En tant que Dasher, tu resteras occupé grâce à une variété de possibilités de revenus et tu pourras travailler lorsque cela te conviendra. Être livreur avec DoorDash vous offre la flexibilité de gagner de l’argent supplémentaire selon vos conditions. • Plusieurs façons de faire de l’argent :que ce soit pour livrer des commandes de restaurant, d’épicerie ou de détaillant, DoorDash t’offre diverses possibilités de revenus pour optimiser ton temps., • Flexibilité totale :effectue des dashs lorsque ça te convient. Établis ton propre horaire et travaille autant ou aussi peu que tu le veux., • Sais combien d’argent tu gagneras :un modèle de rémunération clair et concis te permet de connaître le montant minimum que tu gagneras avant d’accepter toute offre., • Flux de trésorerie immédiat :sois payé le jour même que tu effectues des dashs avec DoorDash Crimson*. Sans frais de dépôt, ni attente., • Démarrage rapide et facile :inscris-toi en quelques minutes et prends la route rapidement**., • Processus simple :il suffit de ramasser, de déposer et d’encaisser. Le jour de paie est dans tes poches. Exigences de base • 18 ans et plus* (21 ans et plus pour livrer de l’alcool), • N’importe quelle voiture, scooter ou bicyclette (dans certaines villes), • Numéro de permis de conduire, • Numéro d’assurance sociale (seulement aux États-Unis), • Accès constant à un téléphone intelligent Comment s’inscrire • Clique sur « Inscris-toi maintenant » et complète le processus d’inscription, • Télécharge l’application Dasher de DoorDash et c’est parti, • Sous réserve de conditions d’admissibilité. Le compte de dépôt DoorDash Crimson est établi par Starion Bank, membre de la FDIC. La carte de débit Visa DoorDash Crimson est émise par Starion Bank. Sous réserve d’admissibilité. * Doit être âgé de 19 ans et plus en Arizona, en Californie, au Colorado, au Delaware, en Floride, en Géorgie, en Idaho, au Kentucky, au Montana, au New Jersey, au Nouveau-Mexique, au Texas, en Utah et en Virginie-Occidentale Informations supplémentaires Livrer avec DoorDash est une excellente occasion de gagner des revenus pour toute personne à la recherche d’un emploi de livraison à temps partiel, saisonnier, flexible, de fin de semaine, après l’école, temporaire ou stable. Effectue des livraisons avec DoorDash et gagne un revenu supplémentaire tout en étant ton propre patron. Effectue des dashs lorsque ça te convient. Inscris-toi dès aujourd’hui.

Job DescriptionBenefits: • Short Term Disability, • Accident Insurance, • Voluntary Life Insurance, • Cell Phone and Monthly Service, • 100% Employer Paid Medical Insurance, • Shift Meals, • 401(k), • 401(k) matching, • Bonus based on performance, • Dental insurance, • Employee discounts, • Paid time off, • Vision insurance Fleet Landing is looking for a Kitchen Manager who thrives in a fast-paced, high-volume restaurant environment. This is not a behind-the-desk management position. You'll be leading from the line, making decisions in real time, and helping a team stay focused when the kitchen gets hot, loud, and chaotic. Success in this role requires strong culinary skills, operational awareness, and the ability to stay calm under pressure. The best candidates are natural problem-solvers who can manage multiple priorities, communicate clearly, and lead by example during the busiest shifts. What You'll Do Lead the Kitchen • Maintain high standards for food quality, consistency, presentation, and execution, • Expedite service and ensure dishes leave the kitchen accurately and efficiently, • Create structure, accountability, and discipline in a fast-moving environment, • Keep the team focused and productive during peak-volume shifts, • Communicate effectively with Front of House leadership to ensure smooth service and exceptional guest experiencesManage Operations, • Participate in food ordering, inventory management, invoice processing, and period-end reporting, • Manage food cost performance and identify opportunities to improve profitability, • Oversee designated cost centers and maintain budget expectations, • Troubleshoot equipment issues and coordinate repairs to minimize operational disruptions, • Maintain working knowledge of the facility's equipment, HVAC, plumbing, and mechanical systemsDevelop People, • Train, mentor, and support prep cooks, line cooks, and dishwashers, • Foster a culture of accountability, teamwork, growth, and continuous improvement, • Give direct, constructive feedback and coach team members toward successContribute Beyond the Kitchen, • Participate in weekly manager meetings and quarterly planning sessions, • Maintain an "A" health inspection rating in accordance with SCDHEC standards, • Represent and support Fleet Landing's community partnerships and philanthropic effortsWhat It Takes to Succeed You Are: • Calm under pressure and able to make good decisions when things get hectic, • Organized and capable of juggling multiple priorities simultaneously, • A strong communicator who can lead, coach, and motivate diverse teams, • Accountable, dependable, and willing to jump in wherever needed, • Comfortable giving and receiving honest feedback, • Committed to continuous learning and professional growthYou Have:, • Proven experience cooking and managing in a professional kitchen, • Strong knowledge of cooking techniques, ingredients, equipment, and kitchen operations, • Understanding of food and beverage industry best practices, • Working knowledge of Microsoft Office, POS systems, tablets, apps, and restaurant software, • A team-first mentality and a passion for hospitalityPhysical & Schedule Requirements This is a hands-on leadership role that requires stamina and resilience. You must be able to: • Work on your feet for up to 10 hours in a hot, busy kitchen environment, • Lift and carry up to 50 pounds, • Work nights, weekends, and some holidays, • Stay composed, focused, and effective when the pressure is onCompensation & Benefits, • Weekly salaried pay: $56,000-$64,000 annually, based on experience, reliability, and performance, • Quarterly performance bonus tied to sales performance (averages approximately $13,000 annually), • 100% employer-paid health insurance (approximately $600/month value), • Shift meals, • Company-provided cell phone and monthly service

Job Description Executive Chef Islander 71 Fish House & Raw Bar – Isle of Palms, SC Compensation: $90,000 base salary with quarterly performance-based bonus opportunities Reports to: Ownership / General Manager / Culinary Leadership Role Overview Islander 71 Fish House & Raw Bar is seeking an experienced, hands-on Executive Chef to lead all culinary operations. This role is responsible for food quality, execution, kitchen leadership, cost control, and building systems that support consistency in a fast-paced, service-driven environment. The Executive Chef will work closely with ownership and the management team to uphold Islander 71’s standards while helping evolve the business through new revenue opportunities. This position requires a strong leader who is present in the kitchen, sets the tone, and builds a team that performs at a high level every service. Culinary Execution & Quality Own all food execution, quality, consistency, and presentation across all services Establish and enforce recipes, prep standards, portioning, and plating guidelines Maintain high culinary standards during peak service periods Lead from the line when necessary to support service and execution Ensure cleanliness, organization, and food safety standards are consistently met Team Leadership & Development Recruit, train, coach, and retain BOH leadership and hourly kitchen staff Build and develop a strong sous chef and kitchen management bench Set clear expectations, accountability, and performance standards Foster a culture of professionalism, urgency, teamwork, and respect Operations & Systems Oversee day-to-day kitchen operations across all services Implement systems and workflows that support speed, efficiency, and consistency Partner with FOH leadership to improve communication, ticket times, and guest experience Ensure compliance with all health department, safety, and sanitation requirements Financial & Cost Management Manage food cost, labor targets, inventory, ordering, and waste control Monitor performance against budget and adjust operations as needed Maintain strong vendor relationships and pricing discipline Work with ownership and management on forecasting and operational planning Catering, Events & Large-Party Execution Play a key role in establishing and scaling a catering and events component of the business Develop menus and systems that support off-premise catering, on-site events, and large-party reservations Partner with ownership, events, and FOH leadership to ensure smooth execution of private events and buyouts Build prep, staffing, and execution plans that allow events and large parties to operate seamlessly alongside regular service Ensure quality, consistency, and profitability across all event-driven culinary offerings Menu & Product Development Execute and refine menus that align with Islander 71’s coastal seafood concept Support seasonal menu updates and ongoing menu improvements Balance creativity with operational efficiency and profitability Operational Scale & Volume Expectations Lead a kitchen designed to perform at high volume, exceeding 2,000 covers during peak season Ensure staffing, prep, and execution scale effectively during high-pressure service periods Maintain consistency and quality as volume increases during seasonal surges Ideal Candidate Profile Proven experience as an Executive Chef or senior culinary leader in a high-volume restaurant Experience supporting catering, events, or large-format service strongly preferred Strong leadership, operational discipline, and financial awareness Calm, organized, and decisive under pressure Hands-on leader respected by teams Collaborative communicator who works well across departments Compensation & Performance Incentives $90,000 base salary Quarterly performance-based bonus opportunities tied to kitchen performance, cost control, execution, team stability, and successful event/catering operations

Job DescriptionJOB SUMMARY: The Daily is an upscale cafe with the mission of serving delicious and nourishing food/beverages to our guests and connecting with the larger community. We are seasonally driven, healthfully influenced, and live our values. We make everything in-house and, as much as possible, utilize local ingredients. We take care of our team so they can take care of our guests. We are looking for a Sous Chef to join our team! Our Sous Chef will be someone who knows what it takes to get through the rush, can sling the perfect photo-worthy over-easy egg, construct a perfectly layered shawarma pita, keep a clean work space, and lead by example. The person will work directly with the line and prep cooks in support of seamless operations and presenting quality food to our guests. The KM will lead our BOH team, and will work closely with the Assistant General Manager. Other duties include scheduling, ordering, hiring and training employees, and other tasks as needed. REQUIREMENTS, SKILLS, AND ABILITIES: • Previous line cook experience of at least 3 years, • Previous management/leadership experience, • Solid understanding of fundamentals of cooking and knife skills, • Open and flexible availability, including early mornings, afternoons, and weekends, • Organized, quick thinking, adept at multitasking, • Excellent verbal and interpersonal communication skills, • Knowledge of safety, sanitation, and food handling best practices, • Constant standing, walking, stopping, • Occasional kneeling, crawling, pushing, pulling, lifting, climbing ladders, and carrying of up to 50lbsWHY WORK FOR US?, • Competitive pay, • Paid time off, • Group health plans for medical, dental, and vision, • Optional accident, disability, and whole life insurance, • Employer 2% matched simple IRA, • Parental leave savings match program, • Our Values:INCLUDE AND EMPOWER PEOPLE: We are a people-driven, learning-focused organization with a genuine desire to shape diverse and equitable experiences within our restaurant, our team and our community. FOSTER CONNECTION THROUGH FOOD: We create shared experiences for our guests that are flavorful, hospitable, and crave able. We foster relationships with local purveyors, makers and farmers to create dishes that provide a sense of place and time. By cultivating these relationships and being transparent with our guests, we help connect people to their food’s journey at an accessible price point, enabling more people to enjoy a meal that is great for them and the environment. NO DETAIL IS TOO SMALL: We appreciate good design in all its forms, from our website to our restaurant. We major in the minor details. Our aim is to deliver a world-class experience that is as unpretentious as it is intentional. MAKE A REAL IMPACT: We use our voice and platform to create and support positive change in our industry, on our planet, and within our communities. We contribute to and align with organizations (including our own nonprofit, Pay it Forward Charleston) that help us achieve our goal of making an impact.

Job Description Islander 71 is seeking an experienced, organized, and hands-on Kitchen Manager to help lead our back-of-house operations. Our restaurant combines an upscale-casual dining experience with a laid-back coastal atmosphere, featuring fresh seafood, a full raw bar, craft cocktails, and stunning waterfront views. With $10M+ in annual sales and large indoor/outdoor seating, Islander 71 requires a Kitchen Manager who thrives in a fast-paced, high-volume environment and cares deeply about quality, cleanliness, and team culture. About the Role The Kitchen Manager will support the Chef de Cuisine and leadership team by managing daily BOH operations, maintaining exceptionally high standards of food safety and sanitation, and ensuring consistency across prep, line, expo, and storage. This role is perfect for someone who is detail-oriented, excellent at follow-through, and passionate about building structure and accountability in the kitchen. Key Responsibilities Kitchen Operations & Cleanliness Oversee daily kitchen operations, including line readiness, prep execution, and equipment organization. Maintain exceptional standards of cleanliness, sanitation, and DHEC compliance throughout all kitchen areas. Ensure kitchen flow, organization, labeling, temperature logs, and storage systems are consistently followed. Conduct routine walk-throughs to identify issues, implement solutions, and maintain a polished, guest-ready environment. Team Leadership & Training Support BOH staff through training, coaching, and daily supervision. Help onboard new hires and reinforce performance expectations. Foster a respectful, efficient, and accountable kitchen culture. Assist with scheduling and communication to drive clear direction and coverage. Quality, Consistency & Execution Partner closely with the Chef de Cuisine to ensure all dishes meet Islander 71’s standards. Maintain recipe accuracy, portioning, and presentation guidelines. Assist in managing ticket times, expo flow, and communication with FOH teams. Inventory, Ordering & Food Cost Support Maintain accurate ordering, receiving, and rotation standards. Assist with weekly/monthly inventory counts and help drive waste reduction. Work with leadership to support food-cost goals, portion control, and product consistency. Qualifications 2–4+ years of experience as a Kitchen Manager, Sous Chef, or BOH leader in a high-volume restaurant. Strong understanding of kitchen systems, cleanliness standards, and food safety. Ability to lead with calmness, confidence, and professionalism. Excellent organizational skills and attention to detail. Experience training teams in a fast-paced environment. What We Offer Competitive compensation and benefits Strong leadership support and a positive team environment Opportunities for growth within a high-performing hospitality group A leadership role with direct influence on quality, consistency, and guest experience Thank you for your interest!

Job Description Sous Chef | Acclaimed Restaurant Group Location: Upper King Street, Charleston, SC Compensation: $58,000 – $65,000 + 100% Paid Healthcare The Sous Chef Opportunity Are you ready to elevate your culinary career with one of the most respected, chef-driven restaurant groups in the country? We are seeking a disciplined, passionate Sous Chef to join the leadership team for our celebrated Charleston concepts. This is more than a kitchen management role; it is a mentorship-focused position in a completely scratch-made environment where Consistency, Cleanliness, and Kindness are the foundation of every single service. Our Concepts We operate two distinct, neighboring locations, and you will play a vital role in the success of both: • The Classic Tavern: An old-fashioned American tavern serving exceptional burgers, comfort food, light salads, classic cocktails, fine spirits, cold beer, and nice wine., • The Garage Experience: A laid-back spot housed in a converted garage, focusing on famous fried chicken, fresh oysters, kick-ass salads, cheap beer, soft serve, rosé on tap, and an extensive selection of grower champagne. The Impact You’ll Make as Sous Chef • Command the Pass: Own the nightly expo, making certain every plate meets our national reputation for excellence., • Lead by Example: Jump on the line to support the team and master the art of our award-winning Charleston burgers., • Execute the Classics: Consistently prepare our famous fried chicken and fresh oysters to exacting standards., • Develop Talent: Act as a real-time coach on the line, documenting team growth and fostering a culture of continuous improvement., • Operational Excellence: Partner directly with the Executive Chef to manage inventory, walk-in organization, and rigorous DHEC/ServSafe standards. The Sous Chef You Are • An Experienced Leader: You bring 2–5+ years of experience in high-volume, chef-driven kitchens, including at least 1–2 years in a management capacity., • Technically Sharp: You possess excellent knife skills and a deep appreciation for elevating top-tier comfort food., • A "Team-First" Professional: You are humble, reliable, and thrive in the heat and fast pace of a busy, all-day service., • Growth-Oriented: You are searching for a long-term professional home where you can advance within a nationally recognized hospitality group. Why Join Us? We believe that taking care of our leaders is the absolute best way to empower them to take care of our guests. • Health & Wellness: 100% employer-paid healthcare (Medical, Dental, and Vision)., • Future Security: 401(k) with company match and comprehensive retirement benefits., • Work-Life Balance: Competitive PTO and flexible scheduling to support your life outside the kitchen. Apply Today Ready to help lead one of Charleston's best kitchens? Submit your résumé here or reach out directly to Andrew at andrew@haakerecruiting.com.

Job DescriptionDescription: Join our dynamic culinary team at Hyatt House and The Lowline Hotel, where excellence and innovation are at the heart of everything we do. As a Sous Chef, you will play a vital role in supporting the Chef to deliver exceptional dining experiences across our dual property. This leadership position offers an exciting opportunity to showcase your culinary expertise, management skills, and passion for hospitality in a fast-paced, high-volume environment. Key Responsibilities: • Assist the Chef in planning, organizing, and directing food preparation and kitchen operations., • Supervise and coordinate the work of kitchen staff, ensuring high standards of quality, safety, and cleanliness., • Develop and implement menu items in collaboration with the culinary team, maintaining consistency and creativity., • Monitor food inventory levels, order supplies, and manage costs to optimize kitchen efficiency., • Ensure compliance with health and safety regulations, including food handling and sanitation standards., • Provide training, mentorship, and performance feedback to kitchen associates to foster a positive and productive work environment., • Participate in menu planning, special event preparation, and other culinary projects as needed., • Exercise discretion and independent judgment in daily operations, managing multiple priorities effectively. Requirements: Skills and Qualifications: • Typically requires a Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field., • 2 to 4 years of experience in a high-volume, full-service restaurant or hotel setting., • Proven leadership skills with the ability to manage and motivate a diverse culinary team., • Strong knowledge of food safety, sanitation, and kitchen safety standards., • Excellent organizational, communication, and problem-solving skills., • Ability to work flexible hours, including evenings, weekends, and holidays., • Passion for culinary excellence and a commitment to delivering outstanding guest experiences. We foster a positive, inclusive work environment that values teamwork, integrity, and professional development. Join us and grow your career in a supportive setting that recognizes your contributions and encourages your success. At Avion Hospitality, we foster a culture of excellence, innovation, and growth. We offer competitive benefits, opportunities for advancement, and a supportive environment where your contributions make a difference. If you are passionate about leading a team to deliver memorable guest experiences, we invite you to apply and become part of our dedicated hospitality family.

Job Description Lou Lou's Tavern is a brand-new restaurant at The Refinery. We're bringing elevated tavern culture to Charleston. A place built on community, music, crave-able food, and epic hospitality. We are currently building our Opening Kitchen Team and we're looking for a talented Sous Chef ready to help build something special from day one. This is more than another kitchen job, this is an opportunity to help shape the culture, standards, energy, and execution of one of Charleston's most exciting new restaurant openings. At Lou Lou's, we believe: • Hospitality is everything, • Energy sets the tone, • Team over ego, • Consistency always, • Culture matters If you thrive in high-energy kitchens, care deeply about food quality and leadership, and want to grow with a fast-moving concept, we want to meet you. This is a full time leadership position with strong growth opportunity as the brand expands. What You'll Do • Lead daily kitchen operations alongside Executive Chefs & management, • Support hiring, training, and development of the opening BOH team, • Maintain consistency, quality, and execution during service, • Uphold sanitation, safety, and organization standards, • Assist with prep systems, inventory, ordering, and scheduling, • Drive culture and accountability in the kitchen, • Help refine systems and build efficient operations from the ground up What We're Looking For • 2+ years of kitchen leadership experience, • Strong line experience in high-volume environments, • Positive leadership style with calm communication, • Passion for hospitality and team culture, • High standards for cleanliness, presentation, and consistency, • Ability to lead by example during busy services, • Experience with opening teams is a plus We value professionals who understand: • Consistency over speed., • Plate presentation matters., • Strong communication at all times., • We are building for long-term growth and promote from within whenever possible. Opportunities include: • Executive Sous Chef growth path, • Multi-unit leadership opportunities, • Cross-training and leadership development, • Input on systems, operations, and kitchen culture, • Future concept expansion opportunities We're looking for people who want to grow with the brand - not just clock in. The Lou Lou's Standard • We don't just work here., • We represent it., • Every shift. Every guest. Every plate. If you want to be part of one of Charleston's most exciting new openings and help create a kitchen culture people want to be part of, we'd love to connect. Equal opportunity employer

Job Description THE LONGBOARD [SULLIVAN’S ISLAND] | JR SOUS CHEF FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivan’s Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivan’s Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The Junior Sous Chef is responsible for preparing excellent meals as well as assisting with other back of house duties. Our Junior Sous Chef supports the team and the Sous Chef by helping to create and maintain an exciting and inviting work environment. This person should be a high-energy and positive individual who should be self-motivated, eager to learn and adaptable. We offer a unique, fun environment with the opportunity to grow within the company. RESPONSIBILITIES Ability to prepare food to the exact specifications of the chef; dedicated to creating well-executed and delicious food. Ability to work quickly while implementing set standards including food quality, portion control, and presentation expectations. Prepare for food service; clean and chop food, set up and stock stations. Assist the Sous Chef with recipe management. Assist the Sous Chef with running service. Assist the Sous Chef with ordering. Comply with sanitation regulations and safety standards. Strong work ethic, keen attention to detail, and attention to cleanliness a must. Assist with cleaning and stocking. Open and close the restaurant and perform related work as requested. Ability to perform objectives in a timely and efficient manner with a focus on quality while always maintaining a positive and professional approach with coworkers. Promote and embrace the restaurant’s community and culture by demonstrating respect, positive energy, dependability, honesty, initiative, outgoing nature, and a pleasant, professional appearance. QUALIFICATIONS At least 1 year of related experience required. General knife handling, food safety & sanitation knowledge. High volume restaurant experience required. Comfortable working in a fast-paced and high energy environment. A passion for food, an exceptional work ethic, and dedication. Able to take constructive criticism, learn quickly, demonstrate leadership, and constantly improve. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service – the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivan’s Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job DescriptionSalary: BOE THE LONGBOARD [SULLIVANS ISLAND] | AM SOUS CHEF FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island} is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys coaching and working alongside a large team to improve performance and increase retention. The Sous Chef supports the Executive Chef and the Chef de Cuisine to ensure menu items are executed with excellence in the restaurant. For this position, a great attitude, problem-solving skills, strong communication abilities, and a hard work ethic go a long way. We look for Sous Chefs with the ability to lead others. This is a dynamic position that requires a strong passion for both food and people. RESPONSIBILITIES Cooking and preparing all menu items in accordance with standards set by the Executive Chef. Complete all opening-closing requirements as directed by Executive Chef. Responsible for invoice entry, managing inventory, and reporting. Maintain and manage the closing checklists and delegate out to other closing chefs to ensure competition. Checking in orders. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with sanitation regulations and safety standards. Taste and review products on a daily basis to ensure quality and consistency with preparation and presentation. Assist with developing, implementing and maintaining new recipes, presentations, and products. Have a working knowledge of inventory ordering systems. Have a strong knowledge of all stations, equipment, prep lists, products, ingredients, recipes, allergens. Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation. Maintain a clean and orderly work environment. Foster a positive, inclusive environment for all staff and guests. QUALIFICATIONS Minimum of 3 years of kitchen experience. Some management experience preferred. Passion for training and development of others. Strong work ethic and even temperament. Attention to details of food quality, preparation, and presentation. Flexible and adaptive to rapidly changing priorities and work demands. Strong computer skills. Culinary degree or equivalent experience. Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, setting a professional example at all times. Available to work on weekends, holidays and nights as required. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job DescriptionDescription: What’s in it for you • Starting Pay: $24–$28/hour based on experience, • Weekly pay schedule for consistent and predictable compensation., • 401(k) with company match, • Health, Dental & Vision Insurance, • Holiday pay at time and a half, • Free employee meals, • Overtime opportunities available, • Work in a state-of-the-art, professional, high-volume catering kitchen, • Be part of a growing, high-end catering operation, • Clear path to Executive Chef and leadership rolesInterview Opportunities, • Monthly Open House: Third Wednesday of every month | 2:00 PM – 6:00 PM, • Walk-In Hiring Hours: All other Wednesdays | 9:00 AM – 11:00 AM 2:00 PM – 4:00 PM, • Scheduled Interviews: Tuesday–Friday | 11:00 AM – 4:00 PM Press Here to Schedule a 15 Minute Interview Career Growth & Opportunity • Clear path to Executive Chef and multi-unit leadership roles, • Opportunity to help build and develop kitchen teams, • Work directly with leadership on systems, training, and execution, • Be part of a company expanding across multiple markets Leadership Development & Travel This role is primarily based in Charleston, with occasional travel (typically once per quarter) to: • Support other kitchen locations, • Assist with training and team development, • Help maintain consistency across operations Ideal for someone who wants to grow into a Chef role, without full-time travel Position Overview Iacofano’s Catering & Events is hiring a Sous Chef – Leadership Track for our Charleston (29418) location. This is a hands-on leadership role responsible for: • Supporting daily kitchen operations, • Leading production teams, • Ensuring quality, consistency, and execution, • Assisting with training and development of staff This role plays a key part in building the bench and developing future leaders within the company. Key Responsibilities • Lead and support kitchen teams during daily production, • Ensure food quality, consistency, and presentation standards, • Train and develop cooks (Cook 1 ? Cook 2 ? Cook 3), • Implement and maintain kitchen systems and standards, • Support Expo/QA and logistics coordination when needed, • Assist with scheduling, prep planning, and execution, • Maintain a clean, organized, and efficient kitchen environment, • Travel occasionally to support other locations as needed What Makes a Great Fit, • Strong leadership and team development skills, • High level of accountability and professionalism, • Ability to thrive in a fast-paced, high-volume environment, • Organized, detail-oriented, and process-driven, • Strong communication skills, • Desire to grow into a Chef or leadership roleRequirements: Requirements • Previous experience as a Sous Chef or senior-level cook, • Strong understanding of kitchen operations and food production, • Ability to lead teams and manage high-volume production, • Ability to follow and enforce systems, standards, and procedures, • Ability to stand for extended periods (8+ hours), • Ability to lift up to 50 lbs, • Strong organizational and communication skills, • Willingness to travel occasionally (quarterly) Preferred (Not Required), • Experience in catering or high-volume production kitchens, • Experience training and developing kitchen staff, • ServSafe certification (or willingness to obtain) Why This Role Is Different, • Not just a Sous Chef role—this is a leadership development position, • Opportunity to help build teams and improve operations, • Direct path to Executive Chef and beyond, • Work in a state-of-the-art kitchen with structured systems and high standards, • Be part of a company focused on growth, quality, and long-term developmentBottom Line If you’re looking for a standard Sous Chef role, this isn’t it. If you want to grow into a Chef, develop teams, and be part of a high-performing, high-end catering operation, this is a real opportunity.

Job Description Make a difference in the lives of others while personally thriving! Join Bridge Senior Living – a certified Great Place to Work (2025-2026)! Now Hiring! What you can expect as a Sous Chef: • $1,000 Employee Referral Bonus, • Tuition Reimbursement eligibility after three months of full-time employment, • Competitive pay, • 401(k) with company match, • Next Day Pay with PayActiv, • Excellent Benefits, • Offering health insurance benefits starting at $75 per month for full-time associates Qualifications of an ideal Sous Chef: • High school diploma or equivalent (GED), • CPR Certified, • At least 3 year of related work experience Sous Chef Job Summary: The Sous Chef will supervise the activities of and directs the training of kitchen staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with current federal, state, and local standards, guidelines, and regulations. • Take weekly inventory of all dining services supplies and food following inventory policy and procedures. Place orders for truck deliveries., • Establish, enforce, and maintain proper sanitation and safety in food preparation areas., • Manage the schedule for all kitchen employees., • Reviews menus with the Executive Chef, analyzes recipes, determines food, and labor and assigns prices to menu items for catering at a profit., • Resolves associates and resident concerns EEO Statement: We are an Equal Employment Opportunity employer committed to providing equal opportunity in all of our employment practices, including selection, hiring, assignment, re-assignment, promotion, transfer, compensation, discipline, and termination. The Company prohibits discrimination, harassment, and retaliation in employment based on race; color; religion; genetic information; national origin; sex (including same sex); sexual orientation; gender identity; pregnancy, childbirth, or related medical conditions; age; disability or handicap; citizenship status; service member status; or any other category protected by federal, state, or local law. Attention Applicants: If you are an individual with a disability and require a reasonable accommodation to complete any part of the application process, please let us know. Likewise, if you are limited in the ability to access or use this online application process and need an alternative method for applying, we will determine an alternate way for you to apply. Please contact questions@bridgeseniorliving.com or 1-888-883-1796 for assistance with an accommodation.

Job DescriptionDescription:FT Pastry Sous ChefIndependent Living Bishop Gadsden is known as the Southeast's leading life care retirement community, located on James Island. We are a not-for-profit, faith-based retirement community, affiliated with the Episcopal Church. We are located just 10 minutes from downtown Charleston! Check out our quick video highlighting why working at Bishop Gadsden Culinary is different!Please copy/paste this link into your browser:https://vimeo.com/612840488/a87fa4f087 The individual in this role will ensure pastries and desserts meet or exceed quality standards as established by the Executive Chef, governing agencies, and Bishop Gadsden. A Typical Day: • Supervise the daily implementation of pastry and dessert items and procedures which ensure the continued quality service of meals in accordance with expected facility standards., • Verifies that all portion sizes, quality standards, department rules, and food and equipment policies and procedures are maintained by kitchen employees., • Verifies that all sanitation and nutrition practices and refrigeration temperature controls are maintained by kitchen employees., • Inspects food garnishments for amount and quality for the Café and Winningham Court., • Assists the Executive Chef with menu planning and scheduling of desserts and baked goods., • Promote teamwork and cooperation among staff and with other operational departments. Requirements: What We Need In A Candidate: • Degree/Certification from a post-secondary culinary arts training program desirable., • A minimum of 2 years in a high-volume food service operation., • Ability to read, write, speak and understand English., • Ability to communicate clearly and effectively both verbally and written., • Ability to read and comprehend numbers and written material., • Interpersonal skills are necessary for exchanging information as well as maintaining a courteous relationship with the residents, families, visitors and Bishop Gadsden employees., • Ability to stoop, bend, kneel, crouch, crawl, climb and balance., • Ability to lift and/or carry weights of up to 50 pounds. What A Candidate Can Expect From Us: • Medical, Dental, & Vision Insurance, • Company-Paid Life Insurance & AD&D, • 401(k) with Employer Match, • Generous PTO + Cash-In Option, • 24/7 Telehealth for You & Your Household (FREE!), • On-Site Gym, Discounted Personal Training & Massage Therapy, • Scholarship & Student Loan Payoff Opportunities, • On-Site Dining, Free Parking & More!

Job Description Why Join Us? We foster a culture of compassion, leadership, and growth—for our residents and our team. We offer: Competitive salary with bonus potential Comprehensive health, dental, and vision insurance Paid time off and holidays Ongoing professional development opportunities Company-paid life insurance Company-paid Employee Assistance Program Role Overview: The Sous Chef plays a key leadership role in the kitchen, supporting the Executive Chef in planning, preparing, and serving high-quality meals to residents and guests. This position ensures compliance with nutrition standards, dietary needs, and safety guidelines while helping to create a positive dining experience that enhances the overall quality of life in the community. Essential Duties and Responsibilities: Assist the Executive Chef with daily kitchen operations, including meal preparation, cooking, and plating. Supervise and train kitchen staff, ensuring proper food handling and sanitation practices. Collaborate on menu planning, incorporating resident preferences and dietary requirements. Monitor food inventory, place orders, and manage stock rotation to minimize waste. Uphold regulatory standards and ensure compliance with health, safety, and sanitation guidelines. Step in to lead the kitchen team in the absence of the Executive Chef. Contribute to a welcoming and efficient dining experience that reflects ALG Senior’s standards of excellence. Qualifications: Previous culinary experience, preferably in senior living, healthcare, or hospitality. Proven leadership or supervisory experience in a kitchen setting. Strong knowledge of food safety, nutrition, and dietary restrictions. Ability to work flexible hours, including weekends and holidays. Culinary degree or relevant certification preferred but not required. Passion for providing excellent service and creating meaningful experiences for residents.

Job Description THE LONGBOARD [SULLIVAN’S ISLAND] | SOUS CHEF FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] $1,500 Sign-On & Retention Bonus [Terms & Conditions Apply] Current & Previous Employees Not Eligible NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivan’s Island} is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivan’s Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys coaching and working alongside a large team to improve performance and increase retention. The Sous Chef supports the Executive Chef and the Chef de Cuisine to ensure menu items are executed with excellence in the restaurant. For this position, a great attitude, problem-solving skills, strong communication abilities, and a hard work ethic go a long way. We look for Sous Chefs with the ability to lead others. This is a dynamic position that requires a strong passion for both food and people. RESPONSIBILITIES Cooking and preparing all menu items in accordance with standards set by the Executive Chef. Complete all opening-closing requirements as directed by Executive Chef. Responsible for invoice entry, managing inventory, and reporting. Maintain and manage the closing checklists and delegate out to other closing chefs to ensure competition. Checking the produce order at night. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with sanitation regulations and safety standards. Taste and review products on a daily basis to ensure quality and consistency with preparation and presentation. Assist with developing, implementing and maintaining new recipes, presentations, and products. Have a working knowledge of inventory ordering systems. Have a strong knowledge of all stations, equipment, prep lists, products, ingredients, recipes, allergens. Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation. Maintain a clean and orderly work environment. Foster a positive, inclusive environment for all staff and guests. QUALIFICATIONS Minimum of 3 years of kitchen experience. Some management experience preferred. Passion for training and development of others. Strong work ethic and even temperament. Attention to details of food quality, preparation, and presentation. Flexible and adaptive to rapidly changing priorities and work demands. Strong computer skills. Culinary degree or equivalent experience. Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, setting a professional example at all times. Available to work on weekends, holidays and nights as required. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service – the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivan’s Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description Summer Season: March - August with the opportunity to convert to full-time leadership role Islander 71 Fish House & Raw Bar is seeking an experienced Seasonal Sous Chef to support kitchen leadership during our peak season from March through August. This role is critical in maintaining food quality, kitchen organization, and strong execution during high-volume service periods. This position requires a candidate who already has significant experience working in fast-paced, high-volume kitchens and who is comfortable leading a team during demanding service. The Seasonal Sous Chef will work closely with the Executive Chef and culinary leadership to support daily operations, lead service when needed, and help ensure the kitchen runs efficiently during one of the busiest coastal restaurant seasons in the Charleston area. For the right candidate, there may be an opportunity to convert into a full-time leadership role following the season. Culinary Execution & Quality • Support food execution, consistency, and presentation across all services, • Lead and support the line during high-volume service periods, • Ensure recipes, prep standards, portioning, and plating guidelines are followed, • Maintain organization, cleanliness, and food safety standards throughout the kitchen, • Assist with prep planning and service readinessTeam Leadership, • Support BOH leadership during busy service periods, • Coach and guide line cooks and prep staff to maintain strong performance, • Help maintain a professional, organized, and accountable kitchen culture, • Step into leadership during service when neededOperations & Systems, • Assist with daily kitchen operations and service execution, • Help maintain prep systems that support speed, organization, and consistency, • Work with FOH leadership to ensure smooth communication during service, • Ensure compliance with health department and sanitation standardsVolume Expectations, • Operate in a kitchen designed to perform at high volume, exceeding 2,000 covers during peak season, • Support systems that allow the kitchen to maintain consistency, speed, and organization during busy service periodsRequired Experience, • Minimum 2–3 years of experience working as a Sous Chef in a high-volume restaurant, • Strong experience operating in kitchens with significant service volume and fast-paced execution, • Ability to confidently lead a kitchen team during busy service, • Must be comfortable working either AM or PM shifts based on business needs, • Strong organization, communication, and leadership skills, • Seafood or coastal cuisine experience is a plusCompensation, • $30-$33/hour, • Seasonal position running March through August, • Opportunity for conversion to a full-time leadership role based on performance and business needs

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off Are you a passionate and motivated culinary expert with a flair for Mexican cuisine? Join our team as an Sous Chef at our vibrant Taqueria! We're seeking a natural leader who can work closely with the culinary team to ensure the smooth operation of the kitchen. From overseeing food preparation and quality control to managing inventory and maintaining a high standard of cleanliness, you'll play a pivotal role in creating delightful dining experiences for our guests. Responsibilities: • Culinary Excellence: Showcase your culinary prowess by preparing and cooking a variety of Mexican-inspired dishes with finesse, catering to regular guests and special functions alike., • Team Leadership: Lead by example, managing day-to-day staffing requirements, assigning tasks, and setting performance and development goals for team members to ensure a well-functioning kitchen., • Training and Compliance: Educate and train all team members to adhere to federal, state, and local laws and safety regulations, maintaining a safe and hygienic kitchen environment., • Budget Management: Monitor and control expenses, with a particular focus on food, supplies, and labor costs, contributing to the restaurant's profitability while maintaining quality., • Quality Control: Ensure the consistent quality of raw and cooked food products, ensuring they meet our high standards and delight our guests with each bite., • Hands-On Approach: Be willing to jump in and perform all duties of kitchen managers and employees when necessary, fostering a collaborative and efficient team atmosphere., • Company and Brand Standards: Strive to achieve and uphold our company's high standards for food quality and guest satisfaction, representing the essence of our Mexican-inspired cuisine., • Inventory and Supplies: Safeguard and manage the storage of food, beverages, inventory, and equipment, replenishing supplies promptly and minimizing waste. Qualifications: • Culinary Expertise: Possess a blend of culinary education and hands-on experience in culinary management, with at least 2 years in a supervisory capacity., • Food Safety Certification: Hold a valid ServeSafe or Food Handler's certification, or be willing to obtain one before starting work., • Knowledge of Food Service Regulations: Have advanced knowledge of food service regulations to ensure compliance and uphold high standards., • Time Management and Efficiency: Demonstrate excellent organizational and time management skills, efficiently managing hot and cold line production in a fast-paced environment., • Physical Stamina: Be able to stand for extended periods, up to 8+ hours per shift, in an environment with varying temperatures., • Hand Tools and Equipment: Possess proficiency in using hand tools and equipment relevant to the position., • Physical Strength: Be capable of lifting, carrying, or pulling heavy objects as required for the role. Join us in delivering a vibrant and authentic Mexican-inspired culinary experience to our guests. As an Executive Chef, you'll have the opportunity to lead a talented team, showcase your culinary creativity, and be an integral part of our Taqueria's success. If you're ready to take on this exciting challenge, we look forward to hearing from you!

Job Description Looking for a Sous Chef to run the line with us at Hege's, the French bistro in Freshfields Village. $65–70K + yearly bonus 2 weeks paid vacation Closed Sundays AND Mondays Dinner only, Tue–Sat, last seat 8:30 55 seats, classical French technique Team of 5 chefs 3+ years scratch kitchen, strong fundamentals, calm under pressure. French or fine-dining background a big plus. Tired of doubles and 6-day weeks? This is the schedule you've been looking for. Company DescriptionHege's is a casual, welcoming French Bistro where you'll experience the same gracious hospitality as the coastal gentry of Kiawah and Seabrook Islands. No foams. No froths. Just respect for the ingredients, the season, and talent in the kitchen. We are now currently looking to hire a new Sous Chef. If you have experience, make sure to apply today! We offer classic French and international cuisine in a casual, inviting atmosphere. Top pay Paid vacation Bonus structureHege's is a casual, welcoming French Bistro where you'll experience the same gracious hospitality as the coastal gentry of Kiawah and Seabrook Islands. No foams. No froths. Just respect for the ingredients, the season, and talent in the kitchen.\r\n\r\nWe are now currently looking to hire a new Sous Chef. If you have experience, make sure to apply today!\r\n\r\nWe offer classic French and international cuisine in a casual, inviting atmosphere.\r\n\r\nTop pay\r\nPaid vacation\r\nBonus structure

Our Executive Chef sets the tone for the kitchen through mentorship, discipline, and a genuine passion for hospitality. Supporting the kitchen wherever needed—from expediting to working the line. We're looking for someone who still gets excited about a busy dining room, takes pride in every pl

Job Description At Azur, we recreate the elegance of France in our cuisine and first-class service, along with Italian and Spanish flavors, representing the exceptional talent in our kitchen, premium gastronomy and cultural atmosphere so guests consider the Azur experience to be truly magnifique! The Line Cook will be at the front lines, carrying out new developing recipes and menu items as set by the Chef. You will be responsible for presenting new dishes with precision and quality that meet our Azur company standards. Tasked with mastering the stations, you will also be accountable for cleanliness and food and equipment safety knowledge. • Work a schedule that includes 3 days off every other week., • 1 week paid vacation after 1 year of employment. Duties, Responsibilities, Requirements: • 2 years of experience working in a professional kitchen., • Flexible to work evenings, weekends and holidays as needed., • Willingness to learn and take direction from the head chef., • All line cooks are responsible for handling, storing and rotating all food on their station., • Follows recipes, portion controls and presentation specifications as set by Azur’s standards., • Must maintain a clean and organized station while practicing good safety and sanitation skills during prep, service and after service time, • Prep Follows prep list created by Executive Chef or Sous Chef using set recipes., • Line Cook is Responsible for preparing the food items from their station., • Line Cook is responsible for cleaning his station and assisting mopping the kitchen floor at the end of shift. Knowledge, Skills, and Abilities: • Perform job functions with attention to detail, speed and accuracy., • Prioritize, organize work and follow through with assigned tasks., • Be a clear thinker, remain calm and resolve problems using good judgment., • Work well under pressure of meeting production schedules and timelines of food displays., • Handle multiple tasks at one time while maintaining a high level of professionalism., • Maintain a clean, neat and organized work environment., • Follow recipes, to increase or decrease recipes as needed., • Work in a fast paced, intense work environment, under sometimes extreme heat and stress. Physicality Requirements: • 100% -- Stands during entire shift., • 75% -- Reaches, bends and stoops frequently., • 10% -- Carries 40 lbs. about ten times per shift. over medium distances (20-30 feet)., • 50% -- Verbally communicates with fellow co-workers.Salary : $20/hr

Job Description THE LONGBOARD [SULLIVAN’S ISLAND] | LEAD LINE COOK NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivan’s Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivan’s Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys working alongside a large team to improve performance and increase retention. The Lead Line Cook is responsible for preparing excellent meals as well as assisting with other back of house duties. The Lead Line Cook supports the team and helps to create and maintain an exciting, inviting environment. This person should be a high-energy and be a positive individual who should be self-motivated, eager to learn and adaptable. RESPONSIBILITIES Ability to prepare food to the exact specifications of the chef; dedicated to creating well-executed and delicious food. Knowledge of stations, prep lists, and order sheets. Ability to positively lead the Line Cooks. Point of contact with the Executive Chef, Chef de Cuisine, and Sous Chef are not present. Daily Special Creation utilizing Fresh produce and Local fish Ability to manage the closing lists when the Sous Chef is not present. Able to work quickly while implementing set standards including abiding by quality, portion control, and presentation expectations. Prepare for food service; clean and chop food, set up and stock stations. Comply with sanitation regulations and safety standards. Strong work ethic, keen attention to detail, and attention to cleanliness a must. Assist with cleaning and stocking. Open and close the restaurant and perform related work as requested. Ability to perform objectives in a timely and efficient manner with a focus on quality while always maintaining a positive and professional approach with coworkers. Promote and embrace the restaurant’s community and culture by demonstrating respect, positive energy, dependability, honesty, initiative, outgoing nature, and a pleasant, professional appearance. QUALIFICATIONS At least 1 year of related experience required. General knife handling, food safety & sanitation knowledge. High volume restaurant experience required. Comfortable working in a fast-paced and high energy environment. A passion for food, an exceptional work ethic, and dedication. Able to take constructive criticism, learn quickly and constantly improve. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service – the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivan’s Island]] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance Rudy Royale, a busy restaurant on East Bay downtown, is looking for an experienced line cook to add to its growing back-of-house team. We offer competitive pay and optional benefits, including healthcare and a 401k with company match and 2 days off/week. Ideal candidate would have a passion for food, guest satisfaction and personal growth. Line cook duties will consist of assisting the chef-de-cuisine with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities: • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chefs instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers Pay Range: $18.00 - $22.00 per hour

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for team members to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency, • because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your, • positivity can brighten someone’s day Our prep cooks make all the magic of bartaco possible. As a prep cook, you’ll be responsible for preparing ingredients and ensuring the kitchen is stocked with the fresh and high-quality items needed for a seamless service. You will work collaboratively with the kitchen team to ensure every dish is crafted with precision and care. Whether you’re chopping, slicing, or prepping sauces, your role is crucial in making the bartaco dining experience memorable for every guest. As a bartaco prep cook, here’s an overview of what you’ll do: • You’ll work closely with our executive chef, sous chef, and line cook team to ensure we are serving food, • that meets bartaco’s standards for quality., • Follow recipes with high attention to detail, preparing all food items to bartaco specifications, including, • cleaning and cutting the ingredients, and cooking food items, • Ensure the kitchen is stocked with the necessary ingredients for daily operations, • Help with receiving and storing deliveries, making sure that all products are stored properly to maintain, • freshness, • Assist with setting up and breaking down prep stations at the start and end of each shift, • Collaborate with the kitchen team to ensure the smooth flow of food during service, • Maintain cleanliness and organization of the prep area, following all food safety and sanitation procedure, • Help create memorable dining experiences that exceed guest expectations, • Other food service duties as assigned Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Student loan assistance, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matchingRequirements: Physical Skills Required: • Bringing an energetic hustle and positive attitude to every shift, • Lift and carry items up to 50 pounds, • Walk and stand throughout shifts; remain at assigned stations during busy periods, • Perform tasks requiring continuous movement, such as reaching, bending, and carrying tray Knowledge and Skills: • Previous experience as a prep cook or in a kitchen environment is a plus, • Knowledge of food safety and proper handling techniques, • Strong attention to detail and organizational skills, • Ability to work efficiently in a fast-paced kitchen setting, • Team player with a positive attitude and willingness to help where needed, • Flexible schedule, including nights, weekends, and holidays

Job DescriptionDescription: JOB DESCRIPTION Position: PT Catering Chef Status: Part-time Reports To: Culinary Director & Executive Chef POSITION OVERVIEW The Catering Chef is responsible for portioning, assemble and prepare ingredients and basic menu components according to the PPHG culinary team s standards of quality, accuracy and presentation. This individual is responsible for managing his/her station in the kitchen and onsite during Patrick Properties events, including the setup and stocking of all necessary supplies, always ensuring the highest caliber product and warm, professional service representative of the company. The Catering Chef will work as part of a team within a fast-paced work environment while strictly adhering to established sanitation and safety standards. KEY RESPONSIBILITIES: • Duties may include, but are not limited to:, • Prepare wide array of cooking ingredients according to MOP s specifications by washing and chopping vegetables, breaking down proteins, reducing sauces and other basic tasks., • Implement a variety of cooking methods using full range of kitchen equipment, with heavy emphasis on cutting and knife skills., • Follow the prep list created by chefs to plan duties; stock and maintain sufficient levels of food products to assure smooth service, replenishing as necessary and making requests for supplies that are needed., • Ensure freshness and quality by labeling and storing all ingredients to appear organized and easily accessible; oversee inventory rotation following local, state, federal, and company guidelines and procedures., • Measure seasonings and portion ingredients according to standardized portion size and recipe prior to preparation., • Ensure all areas of work station and equipment are kept clean and orderly by washing dishes, sanitizing surfaces and removing trash, diligently following safety and sanitation policies and processes of the company; report any item that is broken or needs repair to manager., • Perform additional food prep and kitchen duties assigned by executive chef or sous chef.Requirements:, • Adhere to and enforce company policies and processes, cooking methods, standard recipes, portion sizes, kitchen rules and quality criteria., • Prepare all products according to food handler’s guidelines and follow federal, state, and local regulations and processes relating to food preparation, storage and safety., • Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practices, including proper knife handling., • Demonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyze and execute simultaneous decisions with both speed and accuracy., • Possess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accurately., • Maintain a pleasant, polite manner with a neat and clean appearance., • Work cooperatively and professionally with other departments, with respect to the chain of command., • Be Punctual to all shifts., • Fulfill essential functions of the position that require long periods of standing and/or walking., • Have reliable transportation is required., • Able to lift at least 50lbs., • This position requires a minimum one year of proven cooking experience as a line chef, restaurant cook or prep cook.

Job DescriptionDescription: POSITION OVERVIEW The Catering Chef works under the supervision of the Culinary Director & Executive Chef. Event Cook is responsible for portioning, assemble and prepare ingredients and basic menu components according to the PPHG culinary team s standards of quality, accuracy and presentation. This individual is responsible for managing his/her station in the kitchen and onsite during Patrick Properties events, including the setup and stocking of all necessary supplies, always ensuring the highest caliber product and warm, professional service representative of the company. The Catering Chef will work as part of a team within a fast-paced work environment while strictly adhering to established sanitation and safety standards. KEY RESPONSIBILITIES: • Duties may include, but are not limited to:, • Prepare wide array of cooking ingredients according to MOP s specifications by washing and chopping vegetables, breaking down proteins, reducing sauces and other basic tasks., • Implement a variety of cooking methods using full range of kitchen equipment, with heavy emphasis on cutting and knife skills, • Follow the prep list created by chefs to plan duties; stock and maintain sufficient levels of food products to assure smooth service, replenishing as necessary and making requests for supplies that are needed, • Ensure freshness and quality by labeling and storing all ingredients to appear organized and easily accessible; oversee inventory rotation following local, state, federal, and company guidelines and procedures, • Measure seasonings and portion ingredients according to standardized portion size and recipe prior to preparation, • Ensure all areas of work station and equipment are kept clean and orderly by washing dishes, sanitizing surfaces and removing trash, diligently following safety and sanitation policies and processes of the company; report any item that is broken or needs repair to manager, • Perform additional food prep and kitchen duties assigned by executive chef or sous chef Requirements: • Adhere to and enforce company policies and processes, cooking methods, standard recipes, portion sizes, kitchen rules and quality criteria, • Prepare all products according to food handlers guidelines and follow federal, state, and local regulations and processes relating to food preparation, storage and safety, • Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practices, including proper knife handling, • Demonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyze and execute simultaneous decisions with both speed and accuracy, • Possess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accurately, • Maintain a pleasant, polite manner with a neat and clean appearance, • Work cooperatively and professionally with other departments, with respect to the chain of command, • Be Punctual to all shifts, • Fulfill essential functions of the position that require long periods of standing and/or walking, • Have reliable transportation is required, • Able to lift at least 50lbs, • This position requires a minimum one year of proven cooking experience as a line chef, restaurant cook or prep cook

A growing restaurant group in Charleston is seeking an experienced Kitchen Manager to help lead back-of-house operations for one of its high-volume concepts. This is a fantastic opportunity for a culinary leader who enjoys building strong teams, maintaining high standards, and working in a fast-paced, culture-driven environment with long-term growth potential. We are looking for someone who leads from the front, stays organized under pressure, and takes pride in running an efficient, high-performing kitchen while developing and mentoring the team around them. What’s Offered: • Base salary ranging from $65K–$75K, • Quarterly bonus program with realistic earning potential, • 60% company-paid health insurance, • Supportive leadership team and strong company culture, • Advancement opportunities with an expanding restaurant group, • Established, high-volume operation with a strong local following What We’re Looking For: • 2+ years of Kitchen Manager, Sous Chef, or BOH management experience, • Strong tenure and proven track record of stability, • Experience in high-volume scratch kitchens preferred, • Strong leadership, coaching, and team-building abilities, • Solid understanding of kitchen systems, food cost, and labor management, • Passion for quality, consistency, and creating a positive kitchen culture, • Hands-on management style with the ability to stay calm and organized during busy services This role is ideal for a motivated culinary professional looking to grow with a company that values its people, promotes internally, and continues to expand throughout the Charleston market.

Are you a Kitchen Manager, Executive Sous Chef, or experienced Sous Chef who's ready for the next step in your career? We're partnering with a rapidly growing upscale casual restaurant group seeking a hands-on Kitchen Manager to join its leadership team in Mount Pleasant, SC. This isn't just another kitchen management position—it's an opportunity to develop into an Executive Chef within the next 8-12 months. With multiple new restaurant openings planned each year, high-performing leaders have the opportunity to advance quickly into Executive Chef roles, especially those who are open to relocating as the company continues to grow throughout the Southeast. As Kitchen Manager, you'll report directly to the Executive Chef while helping lead a scratch kitchen serving lunch and dinner. This is a true working leadership role where you'll: • Lead and develop a team of 15-20 Back-of-House employees., • Oversee kitchen operations in the Executive Chef's absence., • Work the expo line and support the kitchen during service., • Coach, train, and develop culinary team members., • Assist with scheduling, inventory, purchasing, food cost, and labor management., • Maintain exceptional food quality, consistency, cleanliness, and safety standards., • Foster a positive, accountable kitchen culture., • 2+ years of Kitchen Manager, Executive Sous Chef, Culinary Manager, or Sous Chef leadership experience., • Current experience in a full-service scratch kitchen., • Strong understanding of food cost, labor management, inventory, purchasing, and scheduling., • Hands-on leadership style—you enjoy working alongside your team., • Passion for developing people and building strong kitchen cultures., • Professional appearance and communication skills., • Desire to grow into an Executive Chef role within the next year. Candidates from concepts such as: • Seasons 52, • Maggiano's, • Cheddar's Scratch Kitchen, • Firebirds Wood Fired Grill, • The Cheesecake Factory, • Cooper's Hawk, • J. Alexander's, • Bonefish Grill, • Or similar upscale casual, scratch-kitchen concepts, • $25-$29 per hour, • Approximately 55-hour workweek with built-in overtime, • Annual earnings of approximately $75,000+, • Medical benefits, • Paid Time Off, • Structured leadership training, • Strong promote-from-within culture, • Outstanding advancement opportunities This company promotes approximately 85% of its leadership positions from within and opens 4-5 new restaurants each year. If you're looking for more than your next Kitchen Manager job and want a clear path to Executive Chef, this is an outstanding opportunity to accelerate your career. Apply today to learn more about joining one of the fastest-growing upscale casual restaurant groups in the country.

Restaurant Sous Chef:2 years of Sous Chef experience with no more than 2 Jobs in th Sous Chef, Chef, Staffing.

This position will allow you to grow in your career while creating great Sous Chef, Hospitality, Chef, Hospital, Restaurant, Staffing. Low-country historic brand seeking an ambitious Sous Chef to join their team.

We have an amazing opportunity for a Sous Chef with a rapidly growing and very unique restaurant group! This group offers an extremely competitive salary, great medical benefits, bonus programs, and most importantly a FUN environment! Hiring Quickly! Sous Chef, Chef, Kitchen Manager, Staffing

Davidson Hospitality Group - - Responsibilities: Collaborate with Executive Chef on planning and staffing; Complete daily food requisitions and daily specials; Assist in hiring, training, and coaching of the team; Participate in menu development; Manage inventory and ensure kitchen cleanliness.

The Indigo Road Hospitality - 2154 Noisette Boulevard - Responsibilities: Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness; Oversee, maintain and manage food and service quality; Asses

Bridge Senior Living - - Responsibilities: Supervise the activities of kitchen staff and direct the training of kitchen workers; Plan menus and prepare food in accordance with federal, state, and local standards; Take weekly inventory of dining services supplies and food and follow inventory policy

Hyatt Hotels - 560 King Street - Responsibilities: Assist the Chef in planning, organizing, and directing food preparation and kitchen operations; Supervise and coordinate the work of kitchen staff, ensuring high standards of quality, safety, and cleanliness; Develop and implement menu items in coll

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The ideal candidate will have a strong background in fine dining and will be able to work collaboratively with the Executive Chef and front-of-house staff to deliver exc Sous Chef, Executive Chef, Chef, Restaurant, Staffing. We are seeking a talented and passionate Sous Chef to join our fine dining

If leading a team in a luxury hotel Sous Chef, Executive, Chef, Restaurant, Staffing. As a luxury hotel in Downtown Charleston, we are seeking an experienced Executive Sous Chef with fine dining experience to join our team.

Location: The Citadel + We are hiring immediately for a SOUS CHEF position. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

As a Sous Chef, you will play a vital role in supporting the Chef to deliver exceptional dining experiences across our dual property. Key Responsibilities: - Assist the Chef in planning, organizing, and directing food preparation and kitchen operations.

The Sous Chef will assist the Executive Chef in preparing and cooking food, while supervising kitchen associates. Compass Group USA in Charleston, SC is hiring for the position of Sous Chef.

Benefits Short Term Disability Accident Insurance Voluntary Life Insurance Cell Phone and Monthly Service 100% Employer Paid Medical Insurance Shift Meals 401(k) 401(k) matching Bonus based on performance Dental insurance Employee discounts Paid time off Vision insurance Fleet Landing

Candidates should have previous experience as a Sous Chef, strong culinary and managerial skills, and a keen attention to detail. In addition to culinary tasks, the Sous Chef will maintain high standards of sanitation and safety. The Menger Hotel is seeking a full-time Sous Chef for its location in

We are currently building our Opening Kitchen Team and we're looking for a talented Sous Chef ready to help build something special from day one. Opportunities include: Executive Sous Chef growth path Multi-unit leadership opportunities Cross-training and leadership development Input on systems,

Auberge Resorts - Fabius Maximus Rd - Responsibilities: Work across kitchen stations including pantry and banquet; Mentor and train team members; Assist with food requisitions and ordering; Lead service in absence of Sous Chef; Develop daily features and special menus.

We have an amazing opportunity for a Sous Chef with a rapidly growing and very unique restaurant group! This group offers an extremely competitive salary, great medical benefits, bonus programs, and most importantly a FUN environment! Interviewing no Sous Chef, Chef, Kitchen Manager, Staffing.

Avocet Hospitality Group is seeking a talented Sous Chef for Revival in Charleston, a vibrant hotel property known as Charleston's original art hotel. The role requires at least 2 years in a Sous Chef or culinary-team-lead position, formal culinary training, and a ServSafe Manager Certification (or

Kiawah Island Club is seeking an experienced Executive Sous-Chef for its new Beach Club restaurant. This role offers the opportunity to collaborate with nationally-acclaimed chef Mike Lata, supporting a philosophy centered on local sourcing.