Executive Chef / Executive Kitchen Manager

Job Description Not sure what skills you will need for this opportunity Simply read the full description below to get a complete picture of candidate requirements.Executive ChefIslander 71 Fish House & Raw Bar – Isle of Palms, SCCompensation: $90,000 base salary with quarterly performance-based bonus opportunitiesReports to: Ownership / General Manager / Culinary LeadershipRole OverviewIslander 71 Fish House & Raw Bar is seeking an experienced, hands-on Executive Chef to lead all culinary operations. This role is responsible for food quality, execution, kitchen leadership, cost control, and building systems that support consistency in a fast-paced, service-driven environment. The Executive Chef will work closely with ownership and the management team to uphold Islander 71's standards while helping evolve the business through new revenue opportunities.This position requires a strong leader who is present in the kitchen, sets the tone, and builds a team that performs at a high level every service.Culinary Execution & QualityOwn all food execution, quality, consistency, and presentation across all servicesEstablish and enforce recipes, prep standards, portioning, and plating guidelinesMaintain high culinary standards during peak service periodsLead from the line when necessary to support service and executionEnsure cleanliness, organization, and food safety standards are consistently metTeam Leadership & DevelopmentRecruit, train, coach, and retain BOH leadership and hourly kitchen staffBuild and develop a strong sous chef and kitchen management benchSet clear expectations, accountability, and performance standardsFoster a culture of professionalism, urgency, teamwork, and respectOperations & SystemsOversee day-to-day kitchen operations across all servicesImplement systems and workflows that support speed, efficiency, and consistencyPartner with FOH leadership to improve communication, ticket times, and guest experienceEnsure compliance with all health department, safety, and sanitation requirementsFinancial & Cost ManagementManage food cost, labor targets, inventory, ordering, and waste controlMonitor performance against budget and adjust operations as neededMaintain strong vendor relationships and pricing disciplineWork with ownership and management on forecasting and operational planningCatering, Events & Large-Party ExecutionPlay a key role in establishing and scaling a catering and events component of the businessDevelop menus and systems that support off-premise catering, on-site events, and large-party reservationsPartner with ownership, events, and FOH leadership to ensure smooth execution of private events and buyoutsBuild prep, staffing, and execution plans that allow events and large parties to operate seamlessly alongside regular serviceEnsure quality, consistency, and profitability across all event-driven culinary offeringsMenu & Product DevelopmentExecute and refine menus that align with Islander 71's coastal seafood conceptSupport seasonal menu updates and ongoing menu improvementsBalance creativity with operational xevrcyc efficiency and profitabilityOperational Scale & Volume ExpectationsLead a kitchen designed to perform at high volume, exceeding 2,000 covers during peak seasonEnsure staffing, prep, and execution scale effectively during high-pressure service periodsMaintain consistency and quality as volume increases during seasonal surgesIdeal Candidate ProfileProven experience as an Executive Chef or senior culinary leader in a high-volume restaurantExperience supporting catering, events, or large-format service strongly preferredStrong leadership, operational discipline, and financial awarenessCalm, organized, and decisive under pressureHands-on leader respected by teamsCollaborative communicator who works well across departmentsCompensation & Performance Incentives$90,000 base salaryQuarterly performance-based bonus opportunities tied to kitchen performance, cost control, execution, team stability, and successful event/catering operations