Sous Chef - The Charleston Grill

North Charleston, SC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $43,562.86 - $53,257.83

Benefits

Equal employment opportunity

merit-based employment decisions

Supportive workplace culture

leadership development opportunities

Collaborative team environment

Job Description

BHC is a renowned hospitality company dedicated to delivering exceptional culinary experiences across its diverse portfolio of restaurants, hotels, and resorts. Known for its commitment to quality, innovation, and outstanding service, BHC continuously strives to exceed guest expectations by combining traditional culinary techniques with contemporary influences. The company values inclusivity and equal employment opportunities, promoting a workplace culture where merit and business needs drive employment decisions. They foster a vibrant environment where creativity, collaboration, and leadership development are encouraged, making BHC a desirable and respected name in the hospitality industry.

The Sous Chef role at BHC is a pivotal culina... Show More

Job Requirements

Minimum two years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort
Experience in the luxury and quality environment required
Ability to work in all stations in kitchen
Ability to satisfactorily communicate in English with guests, management, and employees to their understanding
Ability to work a ten-hour shift, five or six days per week in hot, noisy, and crowded conditions
Ability to compute basic mathematical calculations
Knowledge of food cost controls
Computer proficient
Ability to provide legible communication
Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations
Ability to complete work in a timely, accurate and thorough manner
Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel
Ability to ascertain guests’ and employees’ needs and comply with such to ensure guest/employee satisfaction
Ability to focus on details
Ability to work without direct supervision
Ability to prioritize and organize work assignments, delegate work
Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations
Knowledge of fire and building codes

Job Qualifications

Minimum two years of experience working in a culinary leadership position in a high-volume restaurant, hotel, conference center, or resort
Experience in the luxury and quality environment
Ability to work in all stations in kitchen
Ability to satisfactorily communicate in English with guests, management, and employees
Ability to compute basic mathematical calculations
Knowledge of food cost controls
Computer proficient
Ability to provide legible communication
Ability to think clearly, analyze and resolve problems and exercise good judgment under high pressure or emergency situations
Ability to complete work in a timely, accurate and thorough manner
Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel
Ability to ascertain guests' and employees' needs and comply with such to ensure guest and employee satisfaction
Ability to focus on details
Ability to work without direct supervision
Ability to prioritize and organize work assignments, delegate work
Ability to remain calm, courteous, and professional with demanding or difficult guests and/or situations
Knowledge of fire and building codes

Job Duties

Support senior leadership by developing and assuming basic management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments
Supervise the preparation and cooking of various food items
Develop and implement creative menu items that adhere to CP brand standards
Plan, coordinate and implement special events and PDR
Manage hourly kitchen employees through training, coaching, evaluating and hiring
May manage other key culinary roles including supervisors and other less senior Sous Chefs
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, quality and consistency daily
Ensure proper safety and sanitation of all kitchen facilities and equipment is up to standards with the executive stewards assistance

Job Location

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

please contact the employer.

You may be also interested in: