Director of Operations

About The League of Extraordinary Chefs

The League of Extraordinary Chefs (LoEC) is a culinary talent management firm representing a diverse range of accomplished chefs and front-of-house professionals. Led by Chef Bob Aungst, LoEC focuses on comprehensive culinary management and event execution services. Its task force deploys culinary experts nationwide for assignments spanning short-term to indefinite durations. The agency prioritizes exceptional service quality, operational efficiency, and inventive culinary solutions tailored to clients of varying scales.

Role Overview

Based on-site in Summerton, SC, the Director of Operations is a part-time position responsible for managing daily operational functions to ensure smooth delivery of LoEC’s culinary and event-related offerings. Key duties involve overseeing scheduling and logistics for culinary and front-of-house talent, liaising with clients to understand project specifications and deadlines, and refining internal workflows to uphold high service standards. This role involves tracking operational metrics, managing budgets and resource distribution, and establishing systems that enhance both service excellence and profitability. Collaborating closely with leadership, the Director supports organizational strategic initiatives and fosters a culture of collaboration and high performance.

Required Qualifications and Skills

• Demonstrated proficiency in operations management, preferably with experience handling multi-location or project-focused service operations.
• Strong analytical abilities for evaluating operational data, monitoring key performance indicators, and driving continuous improvements.
• Effective team management experience, including staff scheduling, coaching, and facilitating cross-departmental cooperation.
• Budget management skills encompassing forecasting, cost control, and efficient allocation of resources.
• Exceptional customer service aptitude with a talent for cultivating client relationships and managing expectations.
• Background in hospitality, culinary operations, event coordination, or related service sectors is advantageous.
• Excellent organizational, time management, and problem-solving skills with a keen eye for detail under fast-paced conditions.
• Bachelor’s degree in Business, Hospitality Management, Operations, or a related discipline; equivalent professional experience is also acceptable.