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Chef Jobs in Dillon, SC (NOW HIRING)

Benchmark

Executive Sous Chef

Lumberton, NC · On-site

$57K - $74K/yr

The Executive Sous Chef serves as the second-in-command in the absence of the Executive Chef and plays a key leadership role in overseeing kitchen operations. This positionis responsible fordriving ...

Benchmark

Sous Chef

Lumberton, NC · On-site

$30 - $32/hr

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment ...

Bethea Retirement Community

DIETARY CHEF

Darlington, SC · On-site

$13 - $16.75/hr

The Dietary Cook prepares meals for residents and maintain cleanliness and sanitation of dining and kitchen areas. Responsible for the quality of products served. Works collaboratively to support the ...

Bethea Retirement Community

DIETARY CHEF

Darlington, SC · On-site

$13 - $16.75/hr

Description: The Dietary Cook prepares meals for residents and maintain cleanliness and sanitation of dining and kitchen areas. Responsible for the quality of products served. Works collaboratively ...

Martha Franks Retirement Community

DIETARY CHEF

Darlington, SC · On-site

$13 - $16.75/hr

Dietary Cook The Dietary Cook prepares meals for residents and maintains cleanliness and sanitation of dining and kitchen areas. Responsible for the quality of products served. Works collaboratively ...

Compass Group

FOOD SERVICE WORKER

Mullins, SC · On-site

$15/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

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Chef information

See Dillon, SC salary details

$9

$22

$40

How much do chef jobs pay per hour?

As of Aug 27, 2026, the average hourly pay for chef in Dillon, SC is $22.56, according to ZipRecruiter salary data. Most workers in this role earn between $15.43 and $28.41 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

What are the key skills and qualifications needed to thrive as a chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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Infographic showing various Chef job openings in Dillon, SC as of August 2026, with employment types broken down into 70% Full Time, 27% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $46,928 per year, or $22.6 per hour.

Executive Sous Chef

Lumberton, NC • On-site

Benchmark
Manufacturing • 10K+ employees

8.2

Company rating: 8.2 out of 10

Based on 19 frontline employees who took The Breakroom Quiz

46th of 159 rated electronics manufacturers

People enjoy working here

Good employer

Paid breaks

Learn more about Benchmarkexternal

$57K - $74K/yr

Full-time

Re-posted 18 days ago

Job description

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.


At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.


Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Conde Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

Windrose on Hudson - a Riverside Conference Experience off the banks of the Hudson River nestled within the Croton Bay area boasting proximity to New York City and surrounding metro areas. An historic and idyllic location that rejuvenates with a sense of belonging to create meaningful connections with friends & colleagues. A soulful place that celebrates the natural Hudson Valley beauty where guests gather on milestones of education, training and professional achievement for a toast while engaging in the wellness of the pristine outdoors.
248 well appointed guestrooms
Over 70K square feet of state of the art meeting & event space
Three food & beverage outlets
62+ acres of trails, expansive fitness center, basketball, team-building, volleyball and your imagination

What you will have an opportunity to do:

The Executive Sous Chef serves as the second-in-command in the absence of the Executive Chef and plays a key leadership role in overseeing kitchen operations. This positionis responsible fordriving daily production,maintaininghigh food quality standards, and ensuring effective cost control.

Success in this role requires a balance of strong culinaryexpertiseand operational leadership. The Executive Sous Chef must be equally comfortable executing high-level cooking techniques on the line while simultaneously managing staff, workflow, and departmental performance in a fast-paced environment.

  • Manage Multiple menus simultaneously across diverse locations.

  • Train and mentor kitchen staff on proper cooking techniques, food preparation, and presentation standards.

  • Schedule staff and manage labor budgets to meet operational needs.

  • Establish a waste-consciousculture by developing and implementing foodutilizationand sustainability initiatives.

  • Demonstrate a strong passion for food and hospitality,maintaininghigh standardsof culinary excellence while fostering a collaborative, ego-free environment.

  • Comprehensive understanding of kitchenhierarchy, brigade structure, andprofessionalculinary communication protocols.

  • Demonstrate urgency and responsiveness in addressing operational needs, responding to emails ensuring efficient kitchen execution and service.

  • Take ownership of responsibilities and proactively address challenges before theyimpactservice.

  • Supervise all kitchen operations during shifts, ensuring food quality, timing, and presentation standards across all outlets.

  • Assist the Executive Chef in menu development, recipe costing, and seasonal menu changes.

  • Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes.

  • Monitor food costs daily: track waste,manageportioning discipline, and flag variances to the Executive Chef.

  • Execute complexbanquetand catering production, coordinating timing across multiple event rooms and outlets.

  • Maintain sanitation standards and lead the kitchen through health department inspections and internal audits.

  • Order and receive foodproduct, verify quality on delivery, and manage par levels to minimize spoilage.

  • Step into the Executive Chef role during absences,representingthe culinary department in leadership meetings.

  • Enforce HACCP protocols, allergen management procedures, and safe food handling standards throughout the team.

  • Must be available to work weekends and holidays as needed.

What are we looking for?

  • Michelin Starexperiencea plus.

  • Flexibility to work extended hours, including evenings, weekends, and holidays to meet operational demands.

  • Associate or bachelor's degree in culinary arts from an accredited culinary school.

  • 8-12 years of progressive kitchen experience, with at least 3 years in a supervisory role.

  • Demonstrated experience managingkitchenteamof 10-30 people across multiple stations or outlets.

  • Track recordof food cost management.

Compensation:

$85,000

-

$90,000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

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