Executive Chef Jobs

About The Position

Requirements

• 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
• ServSafe Manager certification required

Nice To Haves

• Pre-opening experience a major plus
• Comfort with the rhythm of a venue that runs late nights, weekends, and the Myrtle Beach summer

Responsibilities

• 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

Benefits

• Competitive base salary plus performance bonus tied to food cost, quality, and revenue
• Health insurance contribution
• Paid time off
• Dining benefits