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Chef Jobs in Longs, SC (NOW HIRING)

Ruth's Chris Steak House

Prep Cook

Myrtle Beach, SC · On-site

$16/hr

Following prep lists created by chefs. Measuring ingredients and seasonings, and preparing cooking ingredients such as soup stock to be used in the cooking process. Preparing simple dishes, such as ...

Abuelo's

Cook/ Kitchen Team

Myrtle Beach, SC · On-site

$14.25 - $17.75/hr

Similar roles include Cook, Chef, Cooking, Culinary, Cocinero, Cocineros, Chefs, Cooks, Culinary, Kitchen, Kitchens, Cooking, Back of House, BOH

Abuelo's

Cook/ Kitchen Team

Myrtle Beach, SC · On-site

$14.25 - $17.75/hr

Similar roles include Cook, Chef, Cooking, Culinary, Cocinero, Cocineros, Chefs, Cooks, Culinary, Kitchen, Kitchens, Cooking, Back of House, BOH.

The Hangout

Prep Cook

Myrtle Beach, SC · On-site

$12 - $16/hr

You will build on your experience in high volume environments working as part of team with top Chefs. Must be at least age 18. "Join our Party Crew" Visit us at: TheHangout.com

Logan's of the Carolinas

Line Cook

North Myrtle Beach, SC · On-site

$13.50 - $17/hr

Previous kitchen / culinary / chef experience is preferred, but not required. * Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens ...

Logan's Roadhouse

Line Cook

North Myrtle Beach, SC · On-site

$13.50 - $17/hr

Previous kitchen / culinary / chef experience is preferred, but not required. * Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens ...

Logan's Roadhouse

Prep Cook

North Myrtle Beach, SC · On-site

$12.25 - $15.50/hr

Previous kitchen / culinary / chef experience is preferred, but not required. * Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens ...

Logan's of the Carolinas

Prep Cook

North Myrtle Beach, SC · On-site

$12.25 - $15.50/hr

Previous kitchen / culinary / chef experience is preferred, but not required. * Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens ...

Logan's of the Carolinas

Grill Cook

North Myrtle Beach, SC · On-site

$12.25 - $15.75/hr

Previous kitchen / culinary / chef experience is preferred, but not required. * Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens ...

Logan's of the Carolinas

Grill Cook

North Myrtle Beach, SC · On-site

$12.25 - $15.75/hr

Previous kitchen / culinary / chef experience is preferred, but not required. * Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens ...

Logan's of the Carolinas

Prep Cook

North Myrtle Beach, SC · On-site

$12.25 - $15.50/hr

Previous kitchen / culinary / chef experience is preferred, but not required. * Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens ...

Logan's of the Carolinas

Line Cook

North Myrtle Beach, SC · On-site

$13.50 - $17/hr

Previous kitchen / culinary / chef experience is preferred, but not required. * Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens ...

Logan's Roadhouse

Grill Cook

North Myrtle Beach, SC

$12.25 - $15.75/hr

Previous kitchen / culinary / chef experience is preferred, but not required. * Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens ...

The Hangout

Front of House Manager

Myrtle Beach, SC · On-site

Our FOH Manager works closely with our General Manager and Chef. FOH Manager oversees all aspects of providing our guests the best possible experience, staff leadership, and food presentation. Must ...

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How much do chef jobs pay per hour?

As of Aug 23, 2026, the average hourly pay for chef in Longs, SC is $19.85, according to ZipRecruiter salary data. Most workers in this role earn between $13.56 and $25.00 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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Associate Professor, Culinary Arts

Horry Georgetown Technical College

Myrtle Beach, SC

Full-time

Re-posted 10 days ago

Job description

Associate Professor, Culinary Arts

Apply now Job no: 494824
Work type: Full Time Faculty
Location: Myrtle Beach
Categories: Faculty
State Classification: Instructor
Class Code: UG70

Job Description:

Horry-Georgetown Technical College (HGTC) is a two -year community/technical college that offers more than 75 associate degree, diploma, and certificate programs for students who are either seeking quick entry into the workforce or desiring to transfer to a senior institution to pursue a bachelor's degree. HGTC offers three convenient campus locations in South Carolina, including Myrtle Beach, Conway and Georgetown.

Horry-Georgetown Technical College seeks a full-time Culinary Arts Chef instructor. The candidate must be committed to innovation in culinary education while retaining a focus on integrity to technique and ingredients, sustainability, social responsibility. The James Beard Foundation programs of Waste Not and Smart Catch are integral to operations of the institute. This individual will report to Executive Director of the culinary institute and duties will include but not limited to:

  • Teach a variety of culinary arts lab and lecture classes in person and online.
  • Deliver clear, concise, and organized lectures as required by the curriculum.
  • Assess student performance through observation and interaction, along with written and practical examinations.
  • Curriculum/Instructional Development and Management.
  • Student Advisement.
  • Significant college and/or community service.
  • Professional Development and maintaining credentials as required by accrediting councils/agencies.
  • Maintain a positive, focused learning environment throughout the institute.
  • Assure that classes are conducted in a manner that complies with principles of food safety and sanitation.
  • Submit reports in a timely manner; maintain accurate grade and attendance records; manage the classroom environment for effective learning.
  • Attend meetings and orientations as required.
  • Maintain and publicize required office hours and availability
  • Assist in the planning process of developing program course outcomes and assessments.
  • Developing and implementing plans to improve students' success rates on major assessments.

Must be able to work collaboratively with the Executive Director, other faculty, and staff. An excellent opportunity for a chef to work in a collaborative environment that will impact community and contribute to the evolution of the dining scene in the area. Must be willing to work varying schedules to include early mornings and possibly evening courses.

Advertised Salary:

Salary is commensurate with education and work experience. Benefits include paid state holidays, annual and sick leave.

Minimum Requirements:

Associate of Applied Science degree in Culinary Arts or Pastry Arts. Excellent communication skills

Preferred Qualifications:

Bachelor's degree in Culinary Management, Business, or Hospitality Management; ten (10) years industry experience; five (5) years CA teaching experience; CEC certification or certifiable at the CEC level by the American Culinary Federation. Experience with a wide variety of cuisines from the America's, Europe and Asia. Experience with skills associated with the Garde Manger chef position.

Special Instructions to Applicants: Please complete online application via our website: www.hgtc.edu/hr attaching unofficial transcripts.

Advertised: 13 May 2026 Eastern Daylight Time
Applications close:

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