Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $58,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
Paid holidays
Earned wage access
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
accident coverage
critical illness coverage
401(k) employer match
Referral bonuses
Employee assistance program
Tuition Reimbursement
Discounts at Avocet-owned hotels and restaurants
Job Description
The Vendue is a renowned hospitality establishment located in Charleston, South Carolina, recognized for its unique blend of art, culture, and premier dining experiences. Situated in the heart of Charleston's French Quarter and Art District, The Vendue boasts Charleston's original and consistently top-rated rooftop bar, The Rooftop. This iconic rooftop venue is celebrated not only for its spectacular views but also for its dynamic culinary offerings that attract both locals and tourists. As part of the Avocet Hospitality group, The Vendue prides itself on fostering a culture of creativity, curiosity, and boldness, making it a destination of choice for guests... Show More
Job Requirements
- Associate's Degree or related work experience
- Minimum 5 years work experience
- 2 years management experience
- Current ServSafe Managers Certification or ability to become certified within 90 days
- Ability to lead and motivate a kitchen team
- Excellent knife skills
- Strong organizational skills
- Ability to work in a fast-paced environment
- Flexibility for varied shifts including nights, weekends, and holidays
- Physical ability to stand for long periods and lift up to 50 lbs
- Effective communication skills
Job Qualifications
- Associate's Degree or related work experience
- Formal culinary training or related work experience a plus
- Minimum 5 years work experience
- 2 years management experience
- Current ServSafe Managers Certification or ability to become certified within 90 days
- Strong commitment to food quality, consistency, and guest satisfaction
- Proven ability to lead, motivate, and hold kitchen team accountable
- Solid understanding of casual dining and high-volume service
- Excellent knife skills and proper cooking techniques
- Creative and forward-thinking mindset
- Strong time management and organizational skills
- Ability to balance speed, quality, labor, and food costs
- Calm, solutions-oriented leadership under pressure
Job Duties
- Lead the daily operations of a fast-paced, high-volume kitchen
- Ensure all stations are fully stocked, prepared, and operating efficiently
- Manage kitchen organization, cleanliness, and food safety standards
- Oversee inventory, ordering, receiving, and invoice processing
- Hire, train, coach, and develop back-of-house team members
- Create, implement, and maintain standardized recipes with strong cost controls
- Collaborate with The Rooftop General Manager on menus, specials, and new offerings
- Ensure proper use and care of kitchen equipment and food products
- Maintain required logs, manuals, and documentation in compliance with company and regulatory standards
- Identify opportunities to improve workflow, reduce waste, and increase profitability
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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