Chef de Cuisine - The Vendue

Charleston’s first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Start a new career journey with creativity, fun, and passion at The Vendue!

Job Summary:

We are seeking a Chef de Cuisine to oversee our kitchen operations and lead our culinary team. The ideal candidate will be responsible for creating innovative and high-quality dishes, managing inventory, costs, and the culinary team, and ensuring that all kitchen operations run smoothly.

The Vendue offers two unique dining experiences in Revival and The Rooftop, both of which are award-winning restaurants. As Chef de Cuisine, you will oversee Revival’s kitchen operations, Banquet production, and provide organizational and creative support to The Rooftop kitchen.

If you excel at balancing high-level cooking skills with solid managerial decision-making and team leadership, this job is for you!

Primary Duties & Responsibilities:

1. Develop seasonal menus and daily specials
2. Train and mentor kitchen staff on culinary techniques and safety procedures
3. Oversee food preparation to ensure consistency and quality
4. Select and source ingredients with an aim toward elevating the guest experience
5. Manage staff, inventory, budgets, and kitchen supplies
6. Ensure compliance with DHEC and company guidelines for cleanliness, safety, and sanitation
7. Collaborate with the management team to achieve business goals and maintain high standards

Note that this is not an inclusive list and team members are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by the General Manager or other managers.

Job Requirements:

Education & Experience

• Formal culinary training either from a Culinary/hospitality associates program or related work experience.
• Have current ServSafe Managers Certification or become certified within 30 days of employment.
• Minimum 2 years as either Sous Chef or Chef de Cuisine in a top-tier Restaurant or Hotel
• Familiar with the industry’s best practices.

Skills & Abilities

• Commitment to guest satisfaction and service excellence.
• Accuracy and speed in executing assigned tasks and leading a team in a positive manner. Ability to work under pressure, be calm, organized, self-motivated, and work well with others.
• Ability to read, speak, and understand English to follow directions, procedures, and communicate with the team (using a translator app if necessary).
• Extensive knowledge of culinary techniques, knife skills, and food safety standards.

Working Conditions:

• General cooking appliances including, but not limited to, the following: Gas Range, Grill, Charbroiler, Fry-o’later, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives.
• Microsoft Office Suite, Google Suite, and other property-specific technology programs.

Physical & Mental Requirements:

• Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires.
• Ability to stand for long periods of time. Requires manual dexterity sufficient to handle equipment and utensils. Frequently required to use hands and arms to reach and handle. Frequently required to climb, balance, stoop, kneel, and crouch. Must be able to push, pull, lift, and carry up to 50 pounds.
• Ability to adapt to an ever-changing and sometimes stressful work environment.

Work Environment:

• Commercial Kitchen environment and storage areas with tile flooring.
• Temperature extremes ranging from high heat from the hot line to sub-zero temperatures from walk-in freezer.
• High pressure, high volume, fast-paced, team-oriented environment.

The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

What we have to offer:

• Location: Located at 19 Vendue Range, Charleston, SC 29401, in the heart of Charleston’s French Quarter and Art District.
• Steps away from Waterfront Park, Charleston City Market, Rainbow Row, and other attractions, shopping, and dining.
• Salary: $75,000-$80,000 annually depending on experience, with annual bonus opportunities. Exempt, full-time position.
• Benefits include paid time off, holidays, medical/dental/vision insurance, life insurance, disability, 401(k) plans, employee assistance, tuition reimbursement, and hotel/restaurant discounts.

Who we are:

The Vendue is unique in its aesthetic, vibe, and guest service approach. We aim to elevate the guest experience with flair and showmanship. Our location features a rooftop bar, curated art collection, and modern cuisine with Southern flair. We seek a creative, fun, and inspiring Chef de Cuisine to join our team. Learn more at thevendue.com.