Top 72 Head chef Jobs in South Carolina

Executive Chef
Marriott International, Inc —Hilton Head Island, SC
- $113,000 - $145,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Head Chef/Manager
Duck Bottom Preserve —Horatio, SC
- $50,000 a year
- Weekends as needed
- Mid-level
- 3 years
- In-person
- Paid time off
- 401(k) matching
Quick Apply
14d
Sous Chef
Hilton Head Health —Hilton Head Island, SC
- Weekends as needed
- CPR Certification
- Microsoft Outlook
- Culinary experience
- Profit sharing
- Health savings account
Quick Apply
Restaurant Manager
Bad Daddy's International —Greenville, SC
- $52,000 - $56,000 a year
- Full-time
- Background check
- Bar
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Italian Chef
Hot Tomato —Myrtle Beach, SC
- $15 - $30 an hour
- Part-time
- Casual dining restaurant
- In-person
- 1 year
Quick Apply
4d
SOUS CHEF 2- University of South Carolina Greek House Chefs
GREEK HOUSE CHEFS INC —Columbia, SC
- $21 - $23 an hour
- No experience needed
- English
- Mid-level
Quick Apply
Kitchen Manager
Coastal Crust —Travelers Rest, SC
- $20 - $25 an hour
- Full-time
- Management
- Customer service
- Basic math
Quick Apply
9h
Chef
Primrose Pelham —Greenville, SC
- $15 - $17 an hour
- Full-time
- Classroom
- Preschool
- In-person
- Paid holidays
- Health insurance
Quick Apply
Sushi Line Cook
Whitaker's —Fort Mill, SC
- $21 - $25 an hour
- Part-time
- In person
- Mid-level
- In-person
- Restaurant
Quick Apply
Culinary Line Cook
Leroy Springs & Company INC —Fort Mill, SC
- Part-time
- High school diploma or GED
- Ability to lift 50 pounds
- Restaurant
Quick Apply
5d
Experienced Chef
Prime Steakhouse —Aiken, SC
- Weekends as needed
- Customer service
- Supervising experience
- Organizational skills
- 401(k)
- Paid time off
Quick Apply
Head Chef/Manager
Key Management —North Myrtle Beach, SC
- $50,000 - $80,000 a year
- Full-time
- Cooking
- In-person
- Senior level
Quick Apply
5d
Head Chef/Kitchen Manager
Little Jack's Tavern —Charleston, SC
- $80,000 - $90,000 a year
- Weekends as needed
- Background check
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
12h
Lead Cook
Restaura —Hilton Head Island, SC
- $23 - $25 a year
- Full-time
- Mid-level
- Mentoring
- Organizational skills
Quick Apply
Sous Chef
Crestview Management, LLC —Hilton Head Island, SC
- $65,000 - $70,000 a year
- Cooking
- Mid-level
- Leadership
Quick Apply
Chef de Cuisine
PALMETTO BLUFF INVESTMENTS LLC —Bluffton, SC
- $55,000 - $75,000 a year
- Full-time
- 3 years
- Mentoring
- Recruiting
- Disability insurance
- Health insurance
Quick Apply
Sous Chef
FirstService Residential —Bluffton, SC
- $65,000 a year
- Weekends as needed
- ServSafe
- Customer service
- Cooking
- Paid holidays
- Health insurance
Quick Apply
Executive Banquet Chef | Private Country Club | St. Louis, Missouri
Westwood Country Club —Charleston, SC
- Weekends as needed
- ServSafe
- 5 years
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
Beverage Director
PALMETTO BLUFF INVESTMENTS LLC —Bluffton, SC
- Extended hours
- Bar
- Microsoft Excel
- Microsoft Outlook
- Disability insurance
- Dental insurance
Quick Apply
6d
Sous Chef
Nunzio Restaurant Bar —Hilton Head Island, SC
- $65,000 - $75,000 a year
- Mid-level
- 3 years
- Leadership
- Paid time off

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Executive Chef

Marriott International, Inc -
Hilton Head Island, SC

Apply Now

Job Details

Full-time
$113,000 - $145,000 a year

Qualifications

Customer communication

Full Job Description

Additional InformationRelocation Assistance Available
Job Number26085752
Job CategoryFood and Beverage & Culinary
Location2 Grasslawn Ave, Hilton Head Island, South Carolina, United States, 29928
ScheduleFull Time
Located Remotely?N
Position Type Management
Pay Range: $113,000-$145,000 annually
Bonus Eligible: Y

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Leads kitchen management team.

Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Establishes goals including performance goals, budget goals, team goals, etc.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development.

Monitors the quality of raw and cooked food products to ensure that standards are met.

Determines how food should be presented, and create decorative food displays.

Recognizes superior quality products, presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing, receiving and food storage standards.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Ensures employees are treated fairly and equitably.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Administers the performance appraisal process for direct report managers.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to individuals and or managers.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

Apply Now

Refine Your Search

head chef jobs in south carolina

Executive Chef

Head Chef/Manager

Sous Chef

Restaurant Manager

Italian Chef

SOUS CHEF 2- University of South Carolina Greek House Chefs

Kitchen Manager

Chef

Sushi Line Cook

Culinary Line Cook

Experienced Chef

Head Chef/Manager

Head Chef/Kitchen Manager

Lead Cook

Sous Chef

Chef de Cuisine

Sous Chef

Executive Banquet Chef | Private Country Club | St. Louis, Missouri

Beverage Director

Sous Chef

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