77 jobs found in south carolina

Work- Life Balance Do you love the hospitality industry but can't stand the hours? We're on the lookout for an Executive Chef and culinary innovator with a passion for leading a team and creating exceptional dining experiences for our members. Are you ready to elevate your career in a place where extraordinary people come together to make a difference in the lives of seniors? At The Lakes at Litchfield, we pride ourselves on our commitment to putting People First, Always! With six prestigious Industry Best of the Best Awards under our belt, we invite you to be part of something truly special. As our Executive Chef, you will oversee a vibrant, restaurant-style dining department, ensuring that every meal is a memorable experience for our members. You'll manage operations within the approved budget while consistently delivering outstanding service that exceeds expectations. Come discover why The Lakes at Litchfield is recognized as a Great Place to Work ! Your journey to making a meaningful impact starts here. Apply today! POSITION SUMMARY: Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS: Lead and personally contribute to the preparation and cooking of meals for all dining venues in the community. Monitor food production to ensure compliance with Senior Living Communities' standards for quality, presentation, portion control, safety, sanitation, and other appropriate quality and compliance measures. Partner with the Director of Dining Services to create menus and plan for special events. Work closely with the Director of Dining Services to monitor inventory and prepare food and supply orders in order to ensure efficient operations, meet budget expectations, maximize freshness of ingredients, and minimize waste. Lead and/or actively participate in daily production meetings with the team. Provide training, coaching, guidance, and direction to line cooks. Assist the Director of Dining Services in creating and managing schedules to ensure sufficient staffing and adherence to labor budget. Oversee and continuously monitor food preparation, storage and handling to ensure adherence with all proper handling, HACCP, labeling, and storage protocols and ensure compliance with all relevant food service regulations. Follow all safety protocols and set a strong example for practicing a culture of safety. Maintain documentation of temperature charts and records. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new things Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically and with integrity; upholds the Company's Guiding Principles: People First, Always We Exist to Serve our Members We Have a Responsibility to be Full Physical Demands, Work Environment, and Expected Hours of Work: 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. Capable of standing, maneuvering independently and safety around work area. Capable of standing on a tile floor for an eight-hour shift. Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully. Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc. Proficient with computers to complete job-related functions. An individual in this position will be required to lift or carry weight up to 50 lbs. Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission. May be exposed to minimal to moderate noise and exposure to blood and/or body fluids. May experience traumatic situations including psychiatric and deceased residents. Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals, heat and cold. TRAVEL: Local and out of state travel, including overnight stays, may be required from time to time to attend conferences, training, meetings, and professional development programs. EDUCATION AND EXPERIENCE REQUIREMENTS: 2-year culinary degree preferred. Minimum of five years of food preparation experience in a high-volume dining services venue with at least three years in a supervisory capacity; experience in a senior living environment preferred. Possess and maintain Safe Serve certification. Knowledge of proper food handling, storage, and safety protocols and regulations. Ability to read, write and follow directions in a recipe. Ability to lead and direct the work of others. KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED: Ability to read, write, speak and understand English fluently. Ability to meet or exceed the company's attendance and punctuality standards. Ability to use miscellaneous software and office equipment. Ability to understand and follow directions as given. Ability to work with minimal supervision.

Kiawah River is a new waterfront community, located on Johns Island, that embraces the Lowcountry sea islands life and is centered on outdoor pursuits with 20 miles of shoreline and 2,000 acres of picturesque land, including multiple working farms, a goat dairy and a Community Support Agriculture (CSA) program. The community vision is to combine residential, retail and hospitality offerings with custom and semi-custom homes featuring high-quality coastal architecture. We are located right off of Betsy Kerrison Parkway, near the River Road intersection and 2.5 miles before you reach the Kiawah-Seabrook roundabout. The commute includes a relaxing and scenic drive past farmland, wildflowers, mossy oaks, and some of our favorite "residents", the Kiawah River Farm's cows, goats, pigs, donkeys, and chickens. The Spring House is a key amenity in the Kiawah River community and features two pools, an outdoor spa, pool bar, dining room, event space, and a state-of-the-art fitness facility with locker rooms and saunas- all overlooking the scenic Kiawah River. The Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest quality of food preparation and service, and creating a memorable dining experience for the community's rapidly growing resident population, their guests, renters, and hotel guests. This role requires a dynamic leader with a passion for food, creativity in menu development, and exceptional management skills to drive the kitchen team to success. The Chef de Cuisine will collaborate with the management team to enhance the Spring House's culinary offerings, manage food costs, and uphold health and safety standards. Requirements Responsibilities of the Chef de Cuisine Oversee and participate in day-to-day kitchen operations, including food preparation, cooking, and presentation. Design and create seasonal, innovative, and member-pleasing menus. Ensure a variety of offerings, including special dietary needs and themed events. Ensure consistent quality, portion control, and timely execution of all dishes. Monitor food and labor costs, ensuring efficient use of resources and minimizing waste. Create and manage the kitchen budget, aligning with financial goals set by Spring House management. Manage inventory, POS system, and sourcing of ingredients, maintaining strong relationships with vendors. Collaborate with Spring House management on hiring, training, and supervising employees to ensure that the team delivers excellent service. Collaborate with Spring House management all scheduling requirements, performance reviews, and hiring decisions for kitchen staff. Conduct regular training for staff on new techniques, safety procedures, and menu updates. Lead, mentor, and develop the culinary team, fostering a positive and efficient work environment. Collaborate with Spring House management and events team to design menus and manage culinary execution for all special events. Maintain a visible presence during service hours and key events to ensure guest satisfaction. Engage with members and guests to gather feedback and build strong relationships. Implement and monitor procedures to reduce food safety risks and ensure proper food storage. Maintain cleanliness and organization in all kitchen areas. Ensure that all kitchen activities comply with health, safety, alcohol and sanitation regulations. Attend and participate in leadership and departmental meetings. Maintain a positive can-do attitude for the team and a willingness to step in to assist at peak times or when short-staffed. Collaborate with Spring House management to develop essential procedures that ensure consistency, efficiency and quality across all operations: staff scheduling, POS system use, food safety and hygiene, customer service, inventory management, event management, gratuity, pay management, emergency procedures, etc. Qualifications of the Chef de Cuisine Proven experience as a Chef de Cuisine or in a similar leadership role, preferably in a high-end dining or private club setting. Culinary degree or equivalent certification from an accredited institution, preferred. Extensive knowledge of food preparation, kitchen management, and menu planning. Thorough understanding of food safety regulations and best practices. Strong leadership, communication, and interpersonal skills. Financial acumen with experience in budgeting and cost control. Ability to work under pressure and manage multiple tasks simultaneously. Event management experience in coordinating vendors and executing an event from start to finish. Must have a keen eye for detail and a passion for delivering top-notch culinary experiences. Physical Requirements of the Chef de Cuisine Ability to stand for long periods and lift up to 50 pounds. Flexible schedule, including availability for weekends, holidays, and special events. Employment Type: Full Time Years Experience: 1 - 3 years Salary: $65,000 - $75,000 Annual Bonus/Commission: No

MUST HAVE AVAILABILITY FOR LUNCH SERVICE At Steel City Pizza we believe great servers don't start with a script - they start with a service mindset. If you believe serving is about taking care of people, and you want to work somewhere that expects that mindset, we want to meet you. If you naturally pay attention to people, take pride in helping others, and feel responsible for how guests experience a meal, you're probably who we're looking for. We can teach menus, steps of service, and systems. We can't teach genuine care. This role is for someone who sees serving as an act of hospitality - where awareness, follow-through, and intention matter as much as speed. Who You Already Are You notice when someone needs something before they ask. You care about how guests feel, not just whether food arrives on time. You take ownership of your tables and understand that great service is built on consistency and trust. You value teamwork because you know service only works when everyone supports each other. You bring steady energy, stay calm when it's busy, and take pride in doing things the right way. You don't wait to be told what needs attention. You see it - and you handle it. What We Value We value people who lead with service, support their teammates, and take pride in their work. We value reliability, accountability, and a genuine desire to take care of others. Great service sets the tone for the entire restaurant. We take that seriously. What You'll Get A professional, fast-paced environment where hospitality matters. Leadership that respects initiative and care. A team that believes great service is intentional - and still enjoys the work. What You'll Do You'll welcome guests, guide them through the menu, and serve food and drinks with confidence and care. You'll manage your section thoughtfully - pacing service, communicating with the kitchen and bar, and anticipating needs. You'll maintain clean, organized tables and uphold Steel City Pizza Company standards for service, cleanliness, and guest experience. When something isn't right, you'll take responsibility and make it right. Server Age Requirement - 18+ PIad157e5-