Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $90,000.00
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Performance bonus
Paid Time Off
Employee Discounts
Retirement Plan
Professional Development
flexible scheduling
Job Description
Islander 71 Fish House & Raw Bar, located in the scenic Isle of Palms, South Carolina, is a premier coastal seafood restaurant renowned for its vibrant and fresh dining experience. This establishment combines a passion for high-quality seafood with a laid-back yet professional atmosphere, creating an inviting environment for both locals and visitors. Known for its commitment to excellent service and culinary innovation, Islander 71 has established itself as a staple in the local dining scene. The restaurant prides itself on delivering impeccable food quality, an extensive raw bar selection, and a menu that reflects the coastal charm and natural... Show More
Job Requirements
- Bachelor's degree or equivalent culinary training preferred
- minimum of 5 years' experience in a high-volume kitchen leadership role
- proven experience managing catering or large-format culinary operations preferred
- strong knowledge of food safety and sanitation regulations
- ability to work flexible hours including evenings, weekends, and holidays
- excellent communication and interpersonal skills
- physical ability to stand for extended periods and perform demanding kitchen tasks
Job Qualifications
- Proven experience as an Executive Chef or senior culinary leader in a high-volume restaurant
- experience supporting catering, events, or large-format service strongly preferred
- strong leadership, operational discipline, and financial awareness
- calm, organized, and decisive under pressure
- hands-on leader respected by teams
- collaborative communicator who works well across departments
Job Duties
- Own all food execution, quality, consistency, and presentation across all services
- establish and enforce recipes, prep standards, portioning, and plating guidelines
- maintain high culinary standards during peak service periods
- lead from the line when necessary to support service and execution
- ensure cleanliness, organization, and food safety standards are consistently met
- recruit, train, coach, and retain BOH leadership and hourly kitchen staff
- build and develop a strong sous chef and kitchen management bench
- set clear expectations, accountability, and performance standards
- foster a culture of professionalism, urgency, teamwork, and respect
- oversee day-to-day kitchen operations across all services
- implement systems and workflows that support speed, efficiency, and consistency
- partner with FOH leadership to improve communication, ticket times, and guest experience
- ensure compliance with all health department, safety, and sanitation requirements
- manage food cost, labor targets, inventory, ordering, and waste control
- monitor performance against budget and adjust operations as needed
- maintain strong vendor relationships and pricing discipline
- work with ownership and management on forecasting and operational planning
- play a key role in establishing and scaling a catering and events component of the business
- develop menus and systems that support off-premise catering, on-site events, and large-party reservations
- partner with ownership, events, and FOH leadership to ensure smooth execution of private events and buyouts
- build prep, staffing, and execution plans that allow events and large parties to operate seamlessly alongside regular service
- ensure quality, consistency, and profitability across all event-driven culinary offerings
- execute and refine menus that align with Islander 71’s coastal seafood concept
- support seasonal menu updates and ongoing menu improvements
- balance creativity with operational efficiency and profitability
- lead a kitchen designed to perform at high volume, exceeding 2,000 covers during peak season
- ensure staffing, prep, and execution scale effectively during high-pressure service periods
- maintain consistency and quality as volume increases during seasonal surges
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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