Executive Chef

Tucked away in the forests of the South Carolina Midlands, Buck Ridge Plantation is the destination for unforgettable weddings, corporate functions, social events and holidays. Buck Ridge offers both on-site and off-site catering.

We are currently searching for an Executive Chef to lead our staff as we prepare both standard and exotic cuisine for small groups and large gatherings.

General Summary:

Responsible for all food and dessert production for both on-site and off-site catering. Develop menus and recipes to offer at catering events. Supervise kitchen staff to maintain the highest professional food quality and sanitation standards. Develop and monitor food and labor budgets for the department.

Principle duties and responsibilities:

• Hire, train, and supervise kitchen management and staff
• Recruit and hire; evaluate job performance of kitchen staff and provide coaching as needed
• Motivate, provide training and professional development opportunities for kitchen staff
• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted labor costs
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen at all times
• Establish controls to minimize food and supply waste and theft
• Develop standard recipes and techniques for food preparation and presentation which help ensure consistently high quality and minimize food cost. Exercise portion control for all items served and assist in establishing menu selling price
• Attend food and beverage staff and management meetings
• Work with Private Events Planner about food production aspects of events
• Cook or directly supervise the cooking of items that require skillful preparation
• Evaluate food products to assure that quality standards are consistently attained
• Establish and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Undertake special projects as assigned by Plantation management

Knowledge, skills and abilities required:

• College, culinary training or extensive cooking and production experience
• A minimum of 5 years of culinary experience and 2 years of management
• Excellent communication, training, organization and leadership skills
• Demonstrates strong leadership and is a team player
• Works well under pressure
• Can work independently with little supervision and effectively problem solve
• Able to take direction and correction

Working Conditions

• Must be able to carry loads greater than 35 pounds and be able to transport up to 70 pounds regularly.
• Must be able to stand for hours
• Travel may be required for occasional deliveries and business needs
• Excellent attendance is required with schedule flexibility determined by business needs

Note: If selected for hire, any offer of employment is contingent upon completion of our two-step pre-employment screening with satisfactory results for both the background screening and the monitored drug test.