Lead Chef – Clean Eating & Fresh Seasonal Ingredients

Role Overview

• Location: Downtown Greenville, SC.
• Compensation: $50,000 - $55,000 annually, plus health insurance, PTO, and a downtown parking pass.
• Schedule: Tuesday–Saturday (closed Sunday and Monday), with an expanding Thursday/Friday dinner service.

The Concept & Culture

• We are a highly popular, gourmet, and allergy-friendly restaurant.
• Our hospitality philosophy is "The answer is yes," focusing on adaptable, zero-seed-oil, and celiac-safe menus.
• Step into a quiet, respectful, and nurturing space that strictly prohibits toxic attitudes, big egos, and "gorilla cheffing".

Your Responsibilities & Growth

• Manage fast-paced line efficiency, tight-space cleanliness, and complex local inventory sourcing.
• Break away from traditional norms by operating a specialized kitchen outfitted with induction burners and convection ovens instead of gas.
• Learn directly from a highly respected local Executive Chef while stepping up to mentor incoming culinary interns.
• Get in on the ground floor before a major 2026 expansion, which will unlock new roles in cross-floor leadership and an upcoming catering division.

What You Bring

• A mission-driven mindset, authentically living a healthy lifestyle.
• A deep eagerness to learn complex, allergy-friendly cooking and innovative menu development.
• Exceptional organizational skills backed by a strong grasp of culinary math and recipe costing.
• A highly collaborative, team-first mentality ready to thrive in a supportive setting.

How to Apply Email your resume to andrew@haakerecruiting.com and include a brief note detailing why this uniquely positive kitchen culture appeals to you.