Have a passion for hospitality? We want YOU on our team! We are seeking an experienced and professional Executive Chef to join our team!
Table 301 Restaurant Group is looking to hire an experienced and professional Chef de Cuisine with extensive catering experience in a high volume capacity. The ideal candidate will also have a background in culinary arts and fine dining. The Chef de Cuisine will be expected to lead a diverse team of culinarians in the planning, preparation and day of execution of a wide variety of catered events, ranging from backyard bbq’s to high end weddings and corporate events. We are looking for someone with high energy, a positive attitude and a willingness to learn and evolve on a day to day basis.

General Duties – As chef de cuisine, you are responsible for all BOH operations of the restaurant; communicating with leadership; taking an active role in building customer relationships; participates in restaurant marketing as needed; participation in non-profit events as necessary and strives to say “yes” to all guests requests. The Chef de Cuisine may also act as the Catering Chef as needed.

• Product Duties – As chef de cuisine, you are responsible for working with the Table 301 corporate chef on menu writing and menu training of staff; building and upholding relationships with purveyors; keeping accurate records of inventory; maintaining appropriate food costs; maintaining the highest standards of cleanliness, sanitation, and hygiene throughout the restaurant and restaurant grounds.
• Staff Duties – As chef de cuisine, you are responsible for your staff including determining and timely posting of the BOH schedule; adequately training staff to maintain level of service; hiring qualified staff as needed; performing regular staff reviews; and leading morale of your staff. You will, from time to time act as Catering Chef for your operation.

Other Duties – Other Duties as requested by supervisor including: assistance for other Table 301 restaurants; Table 301 Catering support; participation in social media marketing efforts. The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

All FULL TIME employees will receive:

• Health
• Vision
• Dental insurance
• Company matching 401K
• Dining discount at all Table 301 Restaurants
• Many other employee perks!

REQUIREMENTS

• Minimum 2 years of management experience including operating within set budgets
• Degree in Culinary Arts preferred
• Catering experience
• Minimum 2 years of BOH experience in fine dining environment
• Minimum 2 years of BOH experience in high volume environment
• Skilled in quick thinking/problem solving
• ServSafe Certified preferred
• Catering experience preferred
• Team player with a “Go-Giver” attitude
• Task Oriented; focused and assertive
• Responsible
• Flexibility and availability to work combination of day time, evenings, and weekend shifts
• Please reply with resume
  Table 301 is not just a group of restaurants – it’s a group of people who truly love food and a group of businesses dedicated to the highest standards of hospitality.
  Diverse in exquisite flavors and consistent in excellent service,Table 301 creates experiences that make Greenville, SC an irresistible stop on the culinary map.
  At every Table 301 establishment, every table is the best table in the house.
  It all began in 1997, with the opening of the now Greenville dining staple, Soby’s New South Cuisine. Table 301 is now comprised of Soby’s, Soby’s on the Side, The Lazy Goat, NOSE DIVE, Southern Pressed Juicery, Highway 301 Food Truck and Table 301 Catering, and Camp Modern American Eatery

• Product Duties – As chef de cuisine, you are responsible for working with the Table 301 corporate chef on menu writing and menu training of staff; building and upholding relationships with purveyors; keeping accurate records of inventory; maintaining appropriate food costs; maintaining the highest standards of cleanliness, sanitation, and hygiene throughout the restaurant and restaurant grounds.
• Staff Duties – As chef de cuisine, you are responsible for your staff including determining and timely posting of the BOH schedule; adequately training staff to maintain level of service; hiring qualified staff as needed; performing regular staff reviews; and leading morale of your staff. You will, from time to time act as Catering Chef for your operation