Chef de Cuisine

Islander 71 is seeking a talented, hands‑on
Chef de Cuisine
to join our leadership team. Our restaurant blends an upscale‑casual indoor dining experience with a laid‑back coastal vibe, a full raw bar, fresh seafood program, craft cocktails, and some of the best sunset views in Charleston. With $10M+ in annual sales, multiple kitchens, and large indoor/outdoor seating, this role is ideal for a culinary leader who thrives in a dynamic, high‑volume environment.

The Chef de Cuisine will oversee daily kitchen operations, lead and develop the BOH team, ensure consistent execution of our menu, and uphold the highest standards of quality, cleanliness, and hospitality. This role requires a combination of culinary expertise, strong leadership, and operational discipline.

Culinary Leadership & Execution

Oversee daily kitchen operations, ensuring consistency, quality, and timeliness of all dishes.

Uphold Islander 71’s culinary identity, focusing on seafood, raw bar, Southern flavors, and scratch‑prepared dishes.

Lead service with a visible presence on the hot line, expo, and prep areas.

Maintain recipe adherence, portioning, plating standards, and food presentation.

Team Development & Management

Train, coach, schedule, and develop all BOH staff, creating a culture of accountability and hospitality.

Identify talent, support career growth, and maintain a positive, respectful kitchen environment.

Partner closely with the Culinary Director and ownership to ensure alignment and consistency.

Operations, Quality & Safety

Monitor daily prep, sanitation, inventory, and waste management.

Ensure compliance with DHEC standards and internal cleanliness protocols.

Oversee equipment maintenance, organization, and kitchen flow.

Manage food cost, waste, portioning, and ordering with discipline.

Work with leadership to analyze weekly/monthly P&Ls and identify opportunities to improve margins.

Maintain vendor relationships and support sourcing high‑quality, cost‑effective product.

3–5+ years of experience in a Chef de Cuisine, Executive Sous, or similar leadership role in a high‑volume restaurant.

Strong culinary skills, particularly with seafood, sauté, grill, and scratch cooking.

Proven track record training teams and upholding exceptional food quality.

Ability to thrive in a fast‑paced, high‑volume kitchen with multiple service periods.

Strong communication skills, professionalism, and leadership presence.

Competitive salary and benefits based on experience

Performance‑based incentives

Leadership team support with a strong focus on culture and growth

Opportunities for long‑term advancement as the brand continues expanding