Executive Chef / Food & Beverage Manager


 Executive Chef

As the Executive Chef you will ensure that guest receives the highest level of food quality which will be served in our multiple F&B Outlets including Banquet Functions. You will oversee all aspects of the kitchen as it relates to staff management, scheduling, discipline and coaching, food purchase and prep, menu creation and pricing, establish and maintain internal controls, monthly inventory, overall kitchen function, organization, and maintenance.   

Responsibilities as Exec Chef includes but not limited to:

  • Oversee all culinary operations (i.e. Back of the House)
  • Work closely with FOH Mgmt Team and other Resort Dept Managers
  • Monthly inventory reporting and controls
  • Responsible for purchasing, recipes, and menu creation
  • Perform Mgmt duties by establishing and meeting financial goals and budgets
  • Responsible for all BOH Staff: hiring, training, coaching, disciplining, and scheduling team members
  • Inspect and ensure everyone and everything in the kitchen and storage areas are clean, organized, and sanitized to DHEC standards
  • Administrative duties such as invoicing, partner with HR to hire new staff, etc.
  • Position reports to the General Manager of the property

Requirements -

· Integrity and Ethics

· Previous experience in a related field is required (minimum 1 year)

· Knowledge of Micros POS system is recommended

· Must be comfortable working under pressure

· Must be dependable and have good time management kills

· Ability to multitask, problem solve, and sound decision making

· Guest oriented with excellent people skills

· Available to work a flexible schedule including weekends and holidays

· Serv Safe certification is a plus

Qualifying team members may enjoy the following benefits -

· 401K Plan (matched)

· Medical insurance

· Vision, Dental, Disability, Life, and Accident insurance

· Paid Vacation

· Bereavement leave

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