High Level Chef - High Volume!

Jim 'N Nick's Careers•Bluffton, SC

19h•Onsite

About The Position

We are seeking a High Level Chef for a high-volume, scratch kitchen environment. This role offers a "People First" Mentality with a focus on Teams and Culinary excellence. The company is known for opening 7-10 new restaurants a year and was recognized on the Top 100 Forbes list for best Midsize Employers in 2025. The kitchen operates 100% from scratch, with no freezers or microwaves. We pride ourselves on high management retention due to our supportive team and culture that celebrates success.

Requirements

High School diploma or General Equivalency Diploma (GED).
Three to five years of high-volume full-service restaurant management experience preferred.
Exceptional leadership and motivational skills required.
Must be able to attract, train, develop and retain the very best Team Members in the industry.
Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Nice To Haves

Some college preferred.

Responsibilities

Knowledge of all dining room and kitchen systems and operations.
Ability to run effective shifts in all aspects of the restaurant.
Provide direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
Ensure consistent execution of all systems, standards and cost controls.
Establish and appropriately communicate goals to the General Manager and Local Owner on a regular basis.
Communicate effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
Maintain cleanliness of exterior and interior facilities and ensure sufficient supply levels for team members to execute their responsibilities.
Oversee BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
Oversee department inventory procedures and coach and develop assistant managers to complete weekly inventory in their areas of responsibility.
Effectively manage BOH budgets including forecasting.
Interview and assist in the hiring of all departments to maintain appropriate staffing par levels.
Effectively manage assistant managers and team members to ensure all food and service standards are met each shift and ensure all guests have a great experience.
Follow safety procedures and standards when operating all equipment.
Ability to handle multiple priorities, work under stress and exercise good judgment.