Executive Chef

Executive Chef — Big FishLocation: 1321 Celebrity Circle, Myrtle Beach, SC 29577 (Broadway at the Beach)Employment Type: Full-time, salaried, exemptCompensation: $80,000+ / year + performance bonusAbout Big FishBig Fish is a new casual seafood and American restaurant opening in the heart of Broadway at the Beach. We pair A+ quality food with a relaxed, welcoming atmosphere — a place where families, locals, and Myrtle Beach visitors come for great seafood, live entertainment, and the best sports viewing in town.We are food-first. The atmosphere is laid-back, but the kitchen is serious. Our Executive Chef will set the standard.This is a pre-opening role — you'll help build the kitchen, the menu, and the BOH team from scratch.The RoleThe Executive Chef owns everything that comes out of our kitchen — menu development, food quality, kitchen operations, BOH team, and food cost. You'll work alongside ownership and the General Manager to build a kitchen that punches above its weight: approachable seafood and American food that's better than anything else in the entertainment district.What You'll OwnMenu development — seafood-forward, broadly appealing, scalable to high volumeSourcing — building relationships with local fishmongers, regional purveyors, and produce vendorsRecipe development, plating standards, and quality consistency every shiftRecruiting, hiring, training, and developing the entire BOH team — sous chefs, line cooks, prep, dishwashersKitchen layout input and equipment specification during build-outFood cost management, inventory, ordering, waste reduction, and BOH labor controlsHealth code compliance, food safety, allergen protocols, and HACCP where applicableDaily kitchen leadership — expediting, line management, prep planningSeasonal menu refreshes and specials programming aligned to fishery seasons and Myrtle Beach calendarWhat We're Looking For5+ years as an Executive Chef, Chef de Cuisine, or strong Sous Chef ready to step up, in a high-volume full-service kitchenDeep seafood expertise — sourcing, breakdown, cookery techniques, and respect for the productProven menu development that balances quality and food costTrack record running a kitchen at $4M+ annual food revenueExperience hiring, training, and retaining BOH talent in a tight labor marketStrong financial instincts — food cost, labor cost, waste, and yieldCalm, organized leadership style on a busy linePre-opening experience a major plusServSafe Manager certification requiredComfort with the rhythm of a venue that runs late nights, weekends, and the Myrtle Beach summerWhy Big FishA blank canvas — you'll design the menu, build the team, and shape the kitchenOwnership that takes food seriously and will invest in doing it rightCompetitive base salary plus performance bonus tied to food cost, quality, and revenueHealth insurance contribution, paid time off, and dining benefitsLong-term career home as the concept growsBig Fish is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for every team member and guest.