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We are looking for an Executive Chef for our AIKEN, South Carolina location who is a passionate hospitality minded leader. We believe it is a privilege to be in the hospitality business and are actively looking for team members that exude hospitality. This position is for someone who prides themselves on operating with integrity and professionalism, is passion for serving high-quality and delicious fresh and seasonal seafood, is team-oriented, willing and able to lead by example, and enjoys a leadership and mentoring role in the kitchen.

The Executive Chef is responsible for managing the kitchen team and maintaining restaurant standards while fostering a positive team environment. The role requires active participation in working and executing the service line while ensuring kitchen and safety standards. This is a position for someone that understanding all facets of management – hiring, training, scheduling, vendor relations, operations, and financial discipline.

Qualifications:

High-volume experience
Minimum 5-years Supervisory Managerial Culinary Role
Working knowledge of various computer software programs (Microsoft Word, Toast, R365)
Must be able to work both independently and in a team environment.
Ability to compute basic mathematical calculations essential.
Must be able to pass a background check.
Serve Safe Certified Manager or Food Handlers Certification or ability to pass within the first month of employment.

Expectations & Responsibilities

Ability to perform job functions with attention to detail, speed and accuracy.
Ability to prioritize, organize work and follow through with assigned tasks.
Ability to be a clear thinker, remain calm and resolve problems using good judgment.
Ability to work well under pressure.
Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to maintain a clean, neat, and organized work environment.
Ability to follow recipes, to increase or decrease recipe as needed.
Ability to work in a fast paced, intense work environment.
Ability to provide information about food attributes, ingredients, and preparation.
Research product availability, price, and quality issues.
Have a working knowledge of products.
Produce products cost-effectively, on a consistent basis.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
Standardize recipes and procedures so price margins and productivity are maintained.
Maintain reports of department waste.
Smart purchasing to stay within budgeted COS percentages.
Control the elements that determine profit and loss.
Assist in making decisions that relate to profit and loss.
Responsible for major operating expenses.
Work with department heads to set production, sales, and labor goals.
Working with the Corporate Chef and General Manager on managing weekly inventory and invoices and declining budget
Prepare kitchen operations for future growth and new ideas.
Set kitchen priorities, set production goals, schedule production, and supervise cooks.
Promote communication in the kitchen that leads to productive, safe work.
Maintain the cleanliness and neatness of the kitchen and storage areas.
Comply with health and safety regulations for production, holding, handling, and labeling.
Ensure that kitchen equipment is in working order and is properly used.
Working with the General Manager on creating and managing weekly schedule for BOH
Effectively communicate both verbally and in writing to provide clear direction to staff
Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
Training and cultivating relationships with new hires, as well as ongoing staff development.
Ability to deal with problems or concerns that arise in the BOH through the proper channels (conversations with employees and proper documentation)
Ability to conduct meetings, menu briefings and maintain communication lines between line staff, Corporte Chef and the Director of Operations
May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.
All other duties, as assigned.

What you get from us:

The opportunity to join a hospitality focused team that emphasizes the importance and necessity of work-life balance.
A friendly, creative, exciting work environment
A healthy and safe work environment where you are encouraged to grow your career.

Job Type: Full-time

Salary: $60,000 Plus, depending upon experience

Supplemental pay types: TBD

Ability to commute/relocate: Charleston, SC: Reliably commute or planning to relocate before starting work (Required)

Experience:

Culinary experience: 10 years (Required)
Management: 3 years (Required)

Compensation: $60,000.00 - $75,000.00 per year

Amen Street Fish & Raw Bar is a dining establishment situated in the heart of downtown Charleston, dedicated to serving fresh, locally sourced, sustainable seafood. Our Raw Bar showcases an extensive array of oysters sourced from local suppliers and renowned providers along the East Coast. Additionally, our daily raw bar offerings include local clams, tuna carpaccio, and shrimp ceviche. We take pride in bolstering Charleston's local fishing industry by offering a selection of fresh fish, all while maintaining a menu that evolves with the seasons, featuring an array of delectable seafood options such as oysters, clams, shrimp, and mu

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How many years of kitchen management experience do you have?*

Can you describe your experience and background in the culinary industry, particularly in a leadership role?*

On your staff, there is an incredibly capable line cook but she is always late, sometimes upwards of an hour. How do you address the situation with her? What do you do if your first attempt to resolve the tardiness with her is not successful?*

How do you handle feedback and criticism from customers, and how do you use it to improve the dining experience?*

Describe your approach to delegating tasks and responsibilities in the kitchen.*

How do you approach menu planning and development? *

Can you provide examples of dishes or menus you have created in the past? *

How do you ensure consistency in the quality and presentation of dishes in a fast-paced kitchen environment? *

In what ways do you promote innovation and creativity among your kitchen staff while maintaining consistency in menu execution?*

A head chef is responsible for managing food costs. Which of the following strategies would be most effective in reducing food costs?*

How do you keep track of food waste and control expenses in the kitchen? *

Have you implemented any training programs or initiatives to develop the skills of your team members? If so, can you provide an example? *

What is the ideal temperature range for storing perishable foods in a refrigerator?*

In a food service establishment, what is the maximum amount of time that potentially hazardous food can be held in the temperature danger zone (41°F - 135°F or 5°C - 57°C) before it must be discarded?*

Which of the following is the correct temperature range for holding hot food items to prevent bacterial growth?*

Is the following statement correct? The proper place to store ready-to-eat foods in a walk-in refrigerator is below raw meats, seafood, and poultry. *

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