Dynamic Sous Chef — Hotel Kitchen Leader

The Lowline Hotel; Charleston (SC); On-site; USD 52,000 - 76,000; Full time

Job summary

Hyatt House and The Lowline Hotel are seeking a Sous Chef to support the Chef in delivering exceptional dining experiences across our dual properties. This leadership role offers a chance to showcase culinary expertise, team management, and hospitality excellence in a fast-paced environment.

You will supervise staff, develop menus, manage costs, and ensure health and safety standards are met, while training and mentoring kitchen teammates to foster a productive work culture.

Qualifications

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field.
• 2–4 years of experience in a high-volume, full-service restaurant or hotel setting.
• Proven leadership skills to manage diverse culinary team.

Responsibilities

• Assist the Chef in planning, organizing, and directing food preparation and kitchen operations.
• Supervise and coordinate kitchen staff to ensure high quality, safety, and cleanliness.
• Develop and implement menu items with the culinary team, maintaining consistency and creativity.
• Monitor inventory, order supplies, and manage costs to optimize kitchen efficiency.
• Ensure compliance with health and safety regulations and sanitation standards.
• Provide training, mentorship, and performance feedback to kitchen staff.
• Participate in menu planning, events, and other culinary projects as needed.
• Exercise discretion and independent judgment in daily operations.

Skills

Leadership

Food safety

Organization

Communication

Problem-solving

Flexible hours

Education

Bachelor's degree in Culinary Arts / Hospitality Management

Job description

Hyatt House and The Lowline Hotel are seeking a Sous Chef to support the Chef in delivering exceptional dining experiences across our dual properties. This leadership role offers a chance to showcase culinary expertise, team management, and hospitality excellence in a fast-paced environment.

You will supervise staff, develop menus, manage costs, and ensure health and safety standards are met, while training and mentoring kitchen teammates to foster a productive work culture.