What are the responsibilities and job description for the Executive Chef / Outlet Chef position at Goodwin Recruiting?
Outlet Chef – Corporate Campus Dining | Charleston, SCCompensation & Benefits
- Schedule: Monday–Friday, daytime hours (Breakfast & Lunch service)
- Comprehensive Benefits Package:
- Eligible to enroll first of the month after 30 days of employment
- 3 weeks (15 days) vacation time 8 days PTO
- 3 medical plan options (multiple providers), plus dental and vision
- 401(k) with company match – 50% of the first 6% of contributions
- Paid holidays and professional development opportunities
A leading corporate hospitality organization is seeking an experienced Executive Chef / Outlet Chef to oversee one of three on-site dining outlets within a large corporate campus environment serving several thousand daily guests. This outlet generates approximately $3 million in annual food revenue and requires a chef capable of balancing culinary creativity, operational discipline, and strong leadership in a fast-paced, service-focused setting. Reporting to the Senior Executive Chef, this is a hands-on, visible leadership role responsible for daily operations, menu execution, and team development across a high-volume breakfast and lunch program.
Key Responsibilities- Lead and mentor kitchen staff to deliver consistent food quality and presentation.
- Oversee all culinary operations for the assigned outlet, including menu execution and production standards.
- Manage budgets, food and labor costs, purchasing, and inventory.
- Collaborate with senior culinary leadership on seasonal menu development and innovation.
- Ensure compliance with food safety, sanitation, and ServSafe standards.
- Support cross-campus catering and special events as needed.
- Foster a positive, inclusive kitchen culture focused on excellence and accountability.
- 3–5 years of culinary management experience in campus, corporate, or high-volume dining operations.
- Culinary degree or equivalent professional training required.
- Proven ability to manage teams, control costs, and maintain high service standards.
- Strong communication and leadership skills.
- ServSafe Certification required; HACCP Certification preferred.
- Experience in multi-unit or contract dining operations is highly desirable.
- A motivated, hands-on leader who thrives in a Monday–Friday, daytime schedule.
- Skilled in both culinary creativity and operational execution.
- Proven ability to elevate dining quality while managing budgets effectively.
- Passionate about developing teams and fostering a positive work environment.
- Committed to long-term career growth within a professional campus dining setting.
Salary : $80,000 - $90,000