Executive Chef

Executive Chef — Big Fish Location: 1321 Celebrity Circle, Myrtle Beach, SC 29577 (Broadway at the Beach) Employment Type: Full-time, salaried, exempt Compensation: $80,000+ / year + performance bonus About Big Fish Big Fish is a new casual seafood and American restaurant opening in the heart of Broadway at the Beach. We pair A+ quality food with a relaxed, welcoming atmosphere — a place where families, locals, and Myrtle Beach visitors come for great seafood, live entertainment, and the best sports viewing in town. We are food‑first. The atmosphere is laid‑back, but the kitchen is serious. Our Executive Chef will set the standard. This is a pre‑opening role — you'll help build the kitchen, the menu, and the BOH team from scratch. The Role The Executive Chef owns everything that comes out of our kitchen — menu development, food quality, kitchen operations, BOH team, and food cost. You'll work alongside ownership and the General Manager to build a kitchen that punches above its weight: approachable seafood and American food that's better than anything else in the entertainment district. What You'll Own Menu development — seafood‑forward, broadly appealing, scalable to high volume Sourcing — building relationships with local fishmongers, regional purveyors, and produce vendors Recipe development, plating standards, and quality consistency every shift Recruiting, hiring, training, and developing the entire BOH team — sous chefs, line cooks, prep, dishwashers Kitchen layout input and equipment specification during build‑out Food cost management, inventory, ordering, waste reduction, and BOH labor controls Health code compliance, food safety, allergen protocols, and HACCP where applicable Daily kitchen leadership — expediting, line management, prep planning Seasonal menu refreshes and specials programming aligned to fishery seasons and Myrtle Beach calendar What We're Looking For 5+ years as an Executive Chef, Chef de Cuisine, or strong Sous Chef ready to step up, in a high‑volume full‑service kitchen Deep seafood expertise — sourcing, breakdown, cookery techniques, and respect for the product Proven menu development that balances quality and food cost Track record running a kitchen at $4M+ annual food revenue Experience hiring, training, and retaining BOH talent in a tight labor market Strong financial instincts — food cost, labor cost, waste, and yield Calm, organized leadership style on a busy line Pre‑opening experience a major plus ServSafe Manager certification required Comfort with the rhythm of a venue that runs late nights, weekends, and the Myrtle Beach summer Why Big Fish A blank canvas — you'll design the menu, build the team, and shape the kitchen Ownership that takes food seriously and will invest in doing it right Competitive base salary plus performance bonus tied to food cost, quality, and revenue Health insurance contribution, paid time off, and dining benefits Long‑term career home as the concept grows Big Fish is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for every team member and guest. #J-18808-Ljbffr Big Fish