Artistic Sous Chef — Lead Kitchen & Banquets

Avocet Hospitality Group; Charleston (SC); On-site; USD 65,000 - 78,000; Full time

Benefits offered by this job

Company-provided life insurance

Short and long term disability

Accident and critical illnessinsurance

401(k) Retirement Savings Plan with Em

Tuition reimbursement

Employee rates across Avocet-owned酒店

Performance bonus up to 20% annually

Earned wage access via PayActiv

Generous PTO and paid holidays

Medical/Dental/Vision plans

Employer 401(k) match up to 3.5%

Job summary

Avocet Hospitality Group is seeking a talented Sous Chef for Revival in Charleston, a vibrant hotel property known as Charleston's original art hotel. You will lead our kitchen team, oversee banquet event production, and bring passion and precision to daily line operations in a fast-paced, hospitality-forward culture.

The role requires at least 2 years in a Sous Chef or culinary-team-lead position, formal culinary training, and a ServSafe Manager Certification (or the ability to obtain within 90

Qualifications

• Minimum 2 years as Sous Chef or Culinary Team Lead in premium, high-volume settings.
• Formal culinary training or equivalent; ServSafe Manager Certification required or obtainable within 90 days.
• Strong leadership under pressure and commitment to service excellence.

Responsibilities

• Curate and inspire kitchen staff, mentor line cooks.
• Oversee day-to-day line execution and banquet event production.
• Partner with the Chef de Cuisine on inventory, menu enhancements, sanitation standards.

Skills

Sous Chef

High-volume cooking

Team leadership

Education

Culinary training

ServSafe Manager Certification

Job description

Avocet Hospitality Group is seeking a talented Sous Chef for Revival in Charleston, a vibrant hotel property known as Charleston's original art hotel. You will lead our kitchen team, oversee banquet event production, and bring passion and precision to daily line operations in a fast-paced, hospitality-forward culture.

The role requires at least 2 years in a Sous Chef or culinary-team-lead position, formal culinary training, and a ServSafe Manager Certification (or the ability to obtain within 90