Lead Sous Chef - Elevate Hotel Kitchen Craft

Hotel Bennett; Charleston (SC); On-site; USD 65,000 - 90,000; Full time

Job summary

Salamander Hotels & Resorts is seeking a capable Sous Chef to manage kitchen production across all menu items, ensuring mise en place and precise recipe execution. You will follow plating guides, train staff, and maintain a clean, organized station to meet the Executive Chef’s standards.

The role requires strong culinary skills, supervisory experience, and a thorough knowledge of kitchen equipment. A recognized culinary certification or degree is preferred, with 3–5 years in hotel/restaurant

Qualifications

• Excellent culinary skills and knowledge of food production techniques.
• Thorough knowledge of kitchen equipment use and operation.
• ACF/Sous Chef certification or culinary degree from a recognized institute or equivalent experience.
• 3–5 years experience in quality food production in a hotel or freestanding restaurant.
• 1+ year supervisory experience in quality food production.

Responsibilities

• Maintains kitchen staffing levels to provide optimal performance.
• Represents Chef in his/her absence.
• Adheres to departmental guidelines, policies and procedures.
• Oversees cost-effective operation of food production, labor, inventory, sanitation.
• Supervises kitchen opening and closing operations.
• Supervises food handlers in hot and cold item production.
• Orders ingredients and ensures proper receipt and storage.
• Oversees standardized recipes, plating guides, portion control and garnishes.
• Monitors sanitation and equipment cleanliness.

Skills

Excellent culinary skills

Kitchen leadership

Mise en place organization

Staff coordination

Education

ACF/Sous Chef certification or culinary degree

3–5 years in hotel/restaurant production

1+ year supervisory experience

Knowledge of kitchen equipment

Job description

Salamander Hotels & Resorts is seeking a capable Sous Chef to manage kitchen production across all menu items, ensuring mise en place and precise recipe execution. You will follow plating guides, train staff, and maintain a clean, organized station to meet the Executive Chef’s standards.

The role requires strong culinary skills, supervisory experience, and a thorough knowledge of kitchen equipment. A recognized culinary certification or degree is preferred, with 3–5 years in hotel/restaurant