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Executive Chef

Big Fish -
Myrtle Beach, SC

Quick Apply

Job Details

Full-time
$80,000 - $120,000 a year

Benefits

Health insurance
Paid time off

Qualifications

Kitchen health and safety standards
Food service health code compliance
ServSafe
HACCP
ServSafe Food Manager Certification

Full Job Description

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.

Quick Apply

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