Executive Chef

Greenville, SC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $75,000.00

Benefits

competitive salary

performance-based bonuses

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

401(k) with employer match

Employee assistance program

employee food discount

Shift manager meal

opportunities for professional growth

Dynamic work environment with supportive leadership team

Job Description

UP on the Roof is a vibrant and upscale rooftop dining destination that has rapidly become a favorite spot for food enthusiasts seeking bold flavors, creative cocktails, and an unforgettable atmosphere. Renowned for its dedication to scratch-made dishes and locally sourced ingredients, UP on the Roof blends a sophisticated dining experience with a lively environment, making it a perfect choice for guests looking to enjoy a high-quality meal with friends, family, or business associates. The restaurant prides itself on its commitment to culinary excellence, combining innovative menu offerings with exceptional service to elevate every dining occasion.

Currently, UP on the Roof is looking for an experienced and innovative Executive Chef to lead its culinary team and oversee all kitchen operations. This is a full-time position offering a competitive salary along with a performance-based bonus structure, dependent on experience. The Executive Chef plays a pivotal role in shaping the future of the restaurant's culinary identity by maintaining the highest food quality standards, fostering a professional kitchen culture, and managing food and labor costs effectively. Reporting directly to management, the Executive Chef will spearhead menu development, ensure regulatory compliance, and manage vendor relationships to support the restaurant's mission of delivering an elevated dining experience.

The successful candidate will bring 3 to 5 years of executive-level kitchen leadership experience in a high-volume, upscale dining environment. They will be skilled in crafting innovative menus that highlight seasonal produce and flavors while balancing operational efficiency. Their leadership will extend beyond food preparation to mentoring and motivating back-of-house staff to maintain consistency and excellence. The Executive Chef must have a hands-on approach and a deep understanding of cost control, budgeting, inventory management, and health and safety compliance to ensure smooth kitchen operations.

This role is perfect for a dynamic culinary leader who thrives in a fast-paced setting and is passionate about pushing culinary boundaries. UP on the Roof offers a collaborative and energetic work environment with opportunities for professional growth, supported by an engaged leadership team committed to employee development and a positive workplace culture. If you are driven to make your mark in a celebrated dining venue and lead a talented team in delivering exceptional cuisine, UP on the Roof invites you to apply and join their innovative culinary program.

Job Requirements

Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or hospitality environment
Exceptional culinary skills with a passion for creativity and innovation
Strong leadership abilities and the ability to inspire and motivate a team
Excellent knowledge of culinary techniques cooking methods and food safety standards
Experience in menu planning recipe development and cost control
Outstanding organizational and time management skills with the ability to multitask and work under pressure
Strong attention to detail and commitment to delivering consistently high-quality food
Excellent communication and interpersonal skills with the ability to collaborate effectively with diverse stakeholders
Culinary degree or equivalent qualification is preferred
Background check and drug screening required

Job Qualifications

3-5 years of experience as an Executive Chef or Senior Sous Chef in a high-volume upscale dining environment
Proven track record of menu innovation and culinary creativity
Strong leadership and communication skills
Excellent understanding of cost control budgeting and kitchen operations
ServSafe certification or ability to obtain
Ability to thrive in a fast-paced environment while maintaining quality and consistency

Job Duties

Lead all kitchen operations including menu development food preparation and execution
Train mentor and supervise back-of-house staff to ensure high performance and consistency
Maintain food and labor costs in alignment with company goals
Ensure compliance with all food safety sanitation and health regulations
Manage inventory ordering and vendor relationships
Collaborate with management on special events seasonal menus and promotional offerings
Foster a positive professional and team-oriented kitchen culture