The Beach House
  • 09-Jan-2019 to 31-Oct-2019 (EST)
  • Culinary
  • Hilton Head Island, SC, USA
  • Salary
  • Full Time

Medical, Dental, PTO, LIfe, 401(k)

The Executive Chef is responsible for managing all programs, systems, routines and standard operating procedures related to the day to day culinary operations of the kitchen and banquet locations. This includes sole accountability for the maintenance and implementation of all culinary operations, supporting strategic research and development initiatives, recruiting and training of kitchen staff, ordering and inventory support, providing world class customer service to internal and external guests, and maintenance of all equipment and facilities.

On property, the Executive Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction.


  • Ensure the kitchen staff is prepared and ready for service and that all food meets the highest standards of quality and consistency
  • Implement and maintain daily food preparation and quality control standards
  • Ensure that all food is high quality, consistent, timely and desirable to the guests
  • Manage hiring and training of all BOH staff members.
  • Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution
  • Solely accountable for managing and supervising all back of house checklists(opening, closing, station, prep, maintenance, cleaning, etc)
  • Accountable for maintenance of all kitchen equipment and facilities
  • Manage and maintain food inventory at appropriate level
  • With key directors and company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses
  • Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast
  • Along with property controller, ensure food received meets quality standards, correct specifications and is fairly priced
  • Support kitchen team members with daily tasks to ensure readiness for service
  • Be adaptable and willing to jump behind the line when necessary



  • In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment
  • Ability to professionally communicate effectively with vendors, partners, guests, fellow team members, and Leaders
  • Ability to work cooperatively with others
  • Ability to accept direction and constructive criticism
  • Ability to complete tasks in a timely manner
  • Ability to effectively multitask and manage multiple projects
  • Ability to maintain consistent attendance and punctuality



  • Minimum 5 years experience in service and hospitality management positions
  • Progressive and varied experience in resorts, catering, pastry, and independent restaurants
  • Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer
  • ServSafe Manager Certified
  • Ability to prioritize and get things done in a rapidly changing environment
  • Ability to be a leader with a desire to educate and empower team members and create accountability standards
  • Strong attention to operational and administrative detail
  • Exemplary interpersonal communication skills
  • Team player with enthusiastic outlook and creative mind
  • Computer proficiency: POS software, Microsoft Word, Excel


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to sit, talk and hear. The employee is also frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 80 pounds.


This position is full-time. The hours may vary, depending on scheduling needs. Candidate must be willing to have flexible schedules and must be willing to work weekends, evenings, and holidays.


The above information is representative of the work performed in this position, however it is not all-inclusive. The omission of a specific duty or responsibility does not exclude it from the position if the work is similar or related to the essential duties and responsibilities.


The Beach House
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