Palmetto Cafe Chef de Cuisine

North Charleston, SC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $48,105.27 - $60,976.81

Work Schedule

Standard Hours

Benefits

Equal employment opportunity

inclusive workplace

Professional growth opportunities

Employee Development Programs

collaborative work environment

Job Description

BHC is a distinguished hospitality company renowned for its commitment to excellence and innovation within the luxury hotel and food service industry. With a strong presence in the market, BHC has built a reputation for delivering exceptional culinary experiences and premium services to its discerning clientele. The company prides itself on fostering a culture of inclusivity, diversity, and meritocracy, ensuring all employees are treated fairly and given equal opportunities for growth and development. Through adherence to high standards in quality, service, and hospitality, BHC continues to expand its footprint and influence in the competitive luxury hospitality sector.

The Ch... Show More

Job Requirements

Culinary degree or related training equivalent in the hospitality/luxury hotel industry
3+ years of relevant work experience in a similar scope and title
Experience within luxury brands/markets preferred
Food Safety Manager Certification

Job Qualifications

Culinary degree or equivalent training in hospitality or luxury hotel industry
Minimum of 3 years experience in a similar culinary leadership role
Food Safety Manager Certification
Proven track record in managing kitchen operations and menu development
Experience in luxury brand or market culinary standards
Strong leadership and team management skills
Ability to innovate and create new menus
Knowledge of vendor development and kitchen equipment sourcing

Job Duties

Kitchen management and reporting of all restaurants as specified by senior management
Oversight of stewarding department and support of the Executive Steward leadership role
Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders
Ensure each dish that goes out of the department kitchen is of the highest standard and quality
Create, innovate, and introduce new menus
Standardize recipes and initiate and sustain research in the F&B industry
Maintain kitchen specifications, cooking procedure sheets, and all build-up and spread sheets
Develop all necessary manuals in liaison with the operations team
Be responsible for vendor development, equipment sourcing and raw materials finalization
Augment production capacity when required and maintain quality controls consistently
Work always in liaison with the purchasing department and assist them in the proper maintenance of ingredients and the product list
Organize staff, allocate resources, execute controls, and systemize daily functioning and maintain efficiency in the kitchen's operations
Prioritize F&B controls, ensure top quality and hygiene both for products and equipment, while maintaining food cost at a minimum
Train and develop F&B production staff
Should monitor closely and continuously the activities of sous chefs, chef de cuisine and ensure smooth running of the entire kitchen
Should be able to motivate and lead the team from the forefront
Take up any related responsibilities handed over to you by the management
Assist management in the development of new concepts
Must have the capacity to develop and manage a multi-unit, multi-concept operation in coordination with the Director of Culinary

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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