Sous Chef HMG at Hall Management Group

Columbia, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

0.0

Posted On

11 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Fine-dining steakhouse operations, High-volume service, Protein fabrication, Kitchen management, Food safety, Inventory management, Staff coaching, Operational discipline, Mise en place, Menu execution, Quality control, Team accountability, Communication, Leadership maturity, Pressure management

Industry

Food & Beverages

Description

Description Halls Chophouse | Hall Management Group Halls Chophouse is seeking a proven, disciplined, and highly capable Sous Chef to join our culinary leadership team. This role is designed for an experienced fine-dining, steakhouse professional who brings command, consistency, and operational excellence to the kitchen every day. This is a performance-driven leadership position within a high-volume, refined dining environment. Candidates should arrive prepared to operate as a senior leader from day one. This is not a developmental or stepping-stone role. Candidates must be comfortable operating within a peer-level leadership team and being held to uncompromising standards. Halls Chophouse is recognized for: A Service Before Self philosophy Prime beef and precise steakhouse execution High-volume service with uncompromising consistency A culture built on discipline, accountability, and hospitality Success in this environment requires technical mastery, leadership maturity, and composure under sustained pressure. The Sous Chef is a core member of the culinary leadership team, working in close partnership with the Executive Chef to uphold and advance Halls Chophouse standards. This role requires a chef who understands the full scope of fine-dining steakhouse operations—from product handling and execution to people leadership and operational discipline. This position is best suited for a chef who operates with an leader mindset, makes intentional decisions, and holds both themselves and their team to consistently high standards. Key Responsibilities Lead BOH operations during service with precision, clarity, and control Execute and enforce Halls Chophouse standards without compromise Oversee steakhouse protein fabrication, seasoning, cooking, resting, and presentation Maintain exceptional consistency across high-volume services Coach and hold culinary teams accountable in a professional, direct manner Uphold cleanliness, organization, and food safety standards at all times Support operational disciplines including mise en place, ordering, inventory, and labor awareness Step confidently into full kitchen leadership as required Requirements Who This Role Is For This position is intended for chefs who already possess: A minimum of five (5) years in a culinary leadership role Demonstrated fine-dining steakhouse experience (required) Advanced knowledge of steakhouse execution in high-volume environments Experience leading seasoned professionals in demanding service conditions Strong communication skills and calm authority on the line Personal accountability and pride in consistent excellence Hall Management Group offers a competitive benefits package, including: Medical, Dental, and Vision insurance Paid Time Off 401(k) retirement plan with up to a 4% company match 50% dining discount across all Hall Management Group restaurants Company-paid Employee Assistance Program (EAP)

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Responsibilities

The Sous Chef leads back-of-house operations during service to ensure precision, consistency, and adherence to high-volume steakhouse standards. They are responsible for coaching the culinary team, managing inventory, and maintaining strict food safety and cleanliness protocols.