Executive Chef / Executive Kitchen Manager

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