JOB DESCRIPTION:

The Charleston Place seeks a talented and creative Chef de Cuisine to oversee the kitchen of Charleston Grill Kitchen. As the leader of the kitchen team, the Chef de Cuisine will ensure the highest quality standards in food preparation, presentation, and service while fostering a culture of creativity, collaboration, education and excellence. Reporting to the Director of Culinary, this role is responsible for supervising the culinary team, managing kitchen operations, and contributing to the development of innovative menus that highlight fresh, seasonal, and locally sourced ingredients.

REQUIRED SKILLS & EXPERIENCE:

• Culinary degree or related training equivalent in the Hospitality/Luxury Hotel Industry - required.
• 3+ years of relevant work experience in a similar scope and title – required.
• Experience within luxury brands/markets – preferred.
• Food Safety Manager Certification.
• Strategic business leader - Works strategically to devise plans in alignment with organizational goals with a strong understanding of financial information and data.
• Cultivates engagement - Builds loyalty to the company and not to themselves.
• Proven ability to host/facilitate effective meetings and motivate teams to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout the collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals.
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify

• Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
• Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
• Assist with Costing all food items and assisting with monthly reports
• Oversee with the sous chef manager all kitchen labor schedules that meet the Peak Performance criteria.
• Assists with the creation of menus.
• Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
• Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Hire, coach, counsel, and conduct performance evaluations with the Sous Chef for Supervisors, cooks, and stewards.
• Develop, train, and mentor Sous Chef, Supervisors, and cooks, act as a resource to them as well as other back-of-house (BOH) personnel.
• Sets expectations to develop, implement, and maintain sanitation practices and protocols with the Executive Steward
• Work with management on ongoing and monthly/seasonal menu development, staff training, and photo shoots.
• Supervise and monitor kitchen inventory to include order inspections and item selection with the sous chef,