REQUIREMENTS FOR SUCCESS:

• Minimum 7 years of culinary management experience in high-volume, chef-driven restaurants.
• At least 2+ years in a multi-unit leadership or task force-style role.
• Demonstrated ability to lead, inspire, and train teams of varying experience levels.
• Passion for Southern hospitality and a deep appreciation for high-quality, seasonal ingredients.
• Proficiency in food cost analysis, kitchen financials, inventory, and vendor management.
• Strong organizational, time management, and communication skills.
• Ability to travel frequently within Charleston and work flexible hours, including nights, holidays and weekends.
• Proactive problem-solver with a hands-on approach and a calm, composed demeanor.
• Strong problem management skills with accuracy in quickly handling emergency situations and providing solutions.

YOU CAN EXPECT…

• Competitive Pay + PTO: Competitive base + PTO after 90 days
• Health Insurance: Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)
• Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both
• Home Loan Program: A zero-interest housing loan program to help you purchase a home.
• Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!
• Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry
• Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection
• Maternity/Paternity Leave: 4 weeks PTO
  The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.
  The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training

• Support the Culinary Director in overseeing restaurant-level culinary operations across Charleston.
• Lead and mentor culinary teams through on-site visits, training, and hands-on support.
• Assist in implementing and upholding IRHG culinary standards, including recipe execution, kitchen culture, cleanliness, and food quality.
• Step in as acting Executive Chef during leadership transitions, new openings, or urgent needs.
• Facilitate the rollout of new menus, recipes, and culinary systems.
• Ensure food preparation aligns with brand and quality expectations across all properties.
• Inspire and develop kitchen teams, providing coaching, support, and accountability.
• Create a positive and inclusive kitchen culture, modeling collaboration and excellence.
• Work closely with restaurant chefs to support ongoing development and growth of their teams.
• Train new hires and task force chefs on IRHG systems, expectations, and culture.
• Assist with food cost management, P&L review, inventory, and vendor relationships.
• Utilize tools like MarginEdge and other IRHG systems to help teams track and manage key metrics.
• Support DHEC compliance, sanitation protocols, and workplace safety.
• Evaluate performance and quality control at each restaurant, identifying opportunities and implementing solutions.
• Provide feedback and reporting to the Culinary Director to help guide regional strategy.
  Requirements:
  IN THE KITCHEN & ON THE LINE… Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 50 to 55 hours a week.