Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $44,900.00 - $60,600.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Flexible spending account
Paid Time Off
employee dining discount
Employee assistance program
401(k) Plan
Employee Referral Program
Job Description
Hall Management Group is a renowned hospitality company that operates an impressive portfolio of distinguished restaurants, including Halls Chophouse in multiple locations such as Charleston, Greenville, Columbia, Nexton, and Nashville. The group also manages celebrated establishments like Halls Catch, Rita's at Folly Beach, High Cotton, S.N.O.B., and Halls Signature Events, making it a leader in the upscale dining and hospitality industry. Known for its commitment to excellence and fostering a positive work environment, Hall Management Group places a strong emphasis on enhancing traditional hospitality models by prioritizing the well-being of its employees, guests, and community. As a progressive hospitality-minded organization,... Show More
Job Requirements
- Minimum 1 to 3 years of experience as a sous chef in a full-service, high volume kitchen
- Effective communication skills
- Able to be an instinctive leader
- Continually coach, train and mentor staff
- Desire to grow culinary career and be part of a successful team
- Management skills
- Great enthusiasm and attitude
- Able to work nights, weekends, and holidays
Job Qualifications
- Minimum 1 to 3 years experience as a sous chef in a full-service, high volume kitchen
- Strong leadership and management skills
- Effective communication skills
- Knowledge of culinary trends and cooking techniques
- Passion for training and staff development
- Ability to work under pressure in a fast-paced environment
- Professional attitude and great enthusiasm
Job Duties
- Lead and manage kitchen staff to ensure efficient and quality food production
- Develop and implement innovative recipes and menu items
- Maintain high standards of food quality, safety, and sanitation
- Train, coach, and mentor culinary team members
- Oversee kitchen operations to ensure timely service during high-volume periods
- Monitor inventory and manage food costs
- Foster a positive and professional kitchen culture focused on staff development
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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