Executive Chef

Description Company Overview Holy City Hospitality owns and operates five restaurants, a catering company, and two event venues in Charleston, South Carolina. Each concept has its own identity, but all share a common standard of food, service, and hospitality that has made the group a fixture of the local dining scene. Description The Executive Chef is responsible for all culinary activities for the restaurant, overseeing all activity in the kitchen, training personnel, planning menus, managing product purchasing, and controlling the culinary budget. The Executive Chef implements the standards and culinary vision of the brand, serving as both a leader in the kitchen and a manager of the culinary program. The Executive Chef is responsible for delivering the highest quality food and service at all times, executing all culinary operational procedures, and overseeing all food production. The Executive Chef must possess strong management skills and lead by example at all times. Job duties include but are not limited to: Oversee all kitchen operations, including menu development and pricing, staffing and supervision, and adherence to company policies and procedures. Ensure the highest levels of cleanliness and organization are maintained in the kitchen and all food storage areas at all times, without exception. Ensure the proper, accurate, and timely execution of all recipes, plating, and food quality standards through daily line checks and service expediting. Oversee the sourcing and purchasing of food and supplies from approved vendors, ensuring the best quality ingredients, proper specs, and the right price, while monitoring inventory controls. Maintain food cost percentage and labor cost within the goals set by the approved budget. Training, Development & Mentoring Lead by example at all times, setting the standard for work ethic, professionalism, and culinary craft in the kitchen. Design and deliver structured training for new kitchen hires, covering recipe execution, plating standards, safety, and sanitation. Cross-train culinary staff across stations to build a flexible, well-rounded team and support succession planning. Mentor sous chefs and kitchen leads, developing their management, coaching, and culinary skills to prepare them for advancement. Conduct regular one-on-one coaching and performance feedback with kitchen staff, recognizing growth and addressing gaps early. Host ongoing recipe and technique trainings to ensure consistency across shifts and reinforce new menu items. Identify high-potential team members and create individualized development plans in partnership with HR. Foster a culture of learning and accountability in the kitchen, encouraging staff to build skills beyond their current role. Qualifications: Is a leader and is able to motivate staff members. Must maintain a high level of integrity. Is able to adapt in difficult situations, solve problems and make decisions when necessary. Must have the ability to perform this job successfully, including each essential duty. Must have a good understanding in all aspects of food cost control. Must have knowledge of fine dining presentation and service. Compensation & Benefits Competitive base salary, commensurate with experience. Performance-based incentive compensation tied to results. Comprehensive benefits, including healthcare, 401(k), and paid time off. #J-18808-Ljbffr