The Longboard [Sullivan's Island] | EXECUTIVE CHEF

THE LONGBOARD [SULLIVAN’S ISLAND] | EXECUTIVE CHEF

FULL BENEFITS

Complete HealthCare

Dental Insurance

Vision Insurance

Accidental Death & Dismemberment

Life Insurance

Paid Time Off 

[Full Time Qualification Required. Terms and Conditions Apply]

 

NO LATE NIGHTS
HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY]

 

OUR EXCITING WORK ENVIRONMENT

The Longboard [Sullivan’s Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivan’s Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. 

 

THE OPPORTUNITY

The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys coaching and working alongside a large team to improve performance and increase retention.

The Executive Chef supports the mission of Ballast Hospitality by overseeing day-to-day operations. The Executive Chef also helps cultivate and emulate the ethics and vibe of the brand. This position participates in the hiring and training of personnel at the restaurant and is responsible for ensuring that the stated standards and goals are met. This position works actively with the team to set new goals for improving day-to-day operations through food, experience, and culture.

 

RESPONSIBILITIES

• 
  Start recruiting process for BOH team.
• 
  Collaborate with other personnel in Charleston, SC and in St John/St Thomas, USVI to plan and develop recipes or menus, taking into account such factors as local availability of ingredients or the likely number of guests.
• 
  Create operational documents for BOH.
• 
  Monitor sanitation practices daily to ensure that employees follow standards and regulations.
• 
  Schedule BOH all staff meetings designed to teach food safety and food handling standards.
• 
  Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• 
  Responsible for maintaining kitchen equipment, scheduling routine maintenance checks with equipment vendors and ensuring equipment is fixed when broken.
• 
  Responsible for invoice management and reporting.
• 
  Ensure daily AM and PM line checks are conducted to verify the quality of raw or cooked food products to ensure that standards are met.
• 
  Work to accurately know the product mix and estimated food amounts and ingredients for correct ordering levels.
• 
  Control food cost and usage by using prep lists, updating par levels, controlling spending and reviewing product mix reports daily.
• 
  Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• 
  Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• 
  Implement training schedules for new hires and monitor progress.
• 
  Actively coach, inspire and develop staff.
• 
  Ensure all BOH staff reviews are conducted on a timely basis.
• 
  Foster a positive, inclusive environment for all staff and guests.

 

QUALIFICATIONS

• 
  5+ years of direct management experience.
• 
  Excellent written and verbal communication.
• 
  Strong computer skills.
• 
  Culinary degree or equivalent experience.
• 
  Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, always setting a professional example.
• 
  Ability to work flexible hours, including nights, weekends and holidays as needed.
  
  

WHO WE ARE

We believe in living our values, some of which are:

• 
  Without integrity, all else fails.
• 
  We believe in the