As a member of our restaurant management team, you will be leading and working alongside like-minded individuals in a safe, energetic, and creative environment. Our team strives to collaborate, show compassion, and demonstrate a strong work ethic to provide superior hospitality. We believe that our success begins with you.

As an Executive Chef on our team, you must have the ability to innovate, lead, and operate a positive and full functioning kitchen.

What we will ask of you:

• Responsible in expertly crafting a menu, fitting with the concept and locale while partnering with the General Manager to create the right feel within the restaurant
• Spearhead menu creation and appropriate production of all menu items, ensuring an efficiently operating kitchen that meets our quality standards
• Manage restaurant production to ensure proper plate presentation, use of garnishments, and ensure taste and quality of each dish is up to par
• Consistently review portions and quantities of preparation, ensuring the highest quality and minimal waste while maintaining your kitchen budget cost-control
• Provide continuous staff training and work to develop your team by sharing inspiration and ideas with kitchen staff to motivate, teach, and maintain a positive culture behind the line
• Demonstrate excellent leadership skills with the ability to communicate, mentor, develop, coach, counsel, delegate and supervise multiple levels of kitchen staff
• Uphold all standards of conduct per our employee handbook including documentation, training staff accordingly, and use of good judgment and decision-making abilities
• Direct all kitchen staff in maintaining a clean environment, adhering to all DHEC regulations for cleanliness and sanitation and reporting of any accidents immediately
• Maintain time and payroll records, proper scheduling, and assist in submitting payroll for your staff on a weekly basis
• Able and willing to perform all responsibilities of each position in the kitchen when needed
• Build and maintain close relationships with local vendors, farms, and purveyors
• Ensure that the guest experience is the number one goal, at the end of all we do

Requirements for Success:

• At least 4+ years of proven, successful culinary experience in a high-volume environment
• Positive, friendly, and enthusiastic mindset with an excellent record of kitchen management
• Ability to communicate effectively with fellow leaders, managers, employees, and all guests
• Strong problem management skills with accuracy in quickly handling emergency situations and providing solutions
• Complete understanding and knowledge of safety, sanitation, and food handling procedures
• Must be able to work days, nights, weekends and holidays
• Ability to constantly stand and walk with occasional stooping, kneeling, ascending, reaching, pushing, pulling, or lifting

Our Core Value Must-Haves:

• Work Collaboratively
• Practice Humility and Transparency
• Act With Integrity
• Enrich Your Community
• Show Compassion and Empathy
• Leave a Lasting Impression
• Embrace Positivity
• Have Fun at Work

The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at The Indigo Road Hospitality Group, employment is “at will” or voluntary on both the part of the employee or employer. That means employment can be terminated by either party with or without notice and/or with or without cause.

The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.