Lux Hotel Sous Chef — Lead Menu Creation

BHC; Charleston (SC); On-site; USD 60,000 - 75,000; Full time

Job summary

BHC in Charleston, SC, is seeking a Sous Chef to support the culinary team and help develop the outlet’s concept for Sorelle. You will supervise menu planning, preparation, and production of all food items while reporting to the Chef de Cuisine.

Responsibilities include leading kitchen operations, coordinating events, managing hourly staff, and ensuring safety, sanitation, and consistent quality in a luxury high-volume environment.

Qualifications

• Minimum 2 years of experience in culinary leadership in a high-volume restaurant, hotel, conference center, or resort.
• Experience in luxury & quality environment.
• Ability to work in all stations in the kitchen.
• Proficient English communication.
• Ability to work ten-hour shifts, five or six days per week.
• Able to perform basic math calculations.
• Knowledge of food cost controls and computer proficiency.
• Ability to communicate clearly, think and resolve problems under pressure.
• Ability to work with management and staff to ensure guest/employee satisfaction.
• Attention to detail and ability to work without direct supervision.
• Ability to motivate the team and delegate tasks.
• Staying calm with demanding guests and situations.
• Knowledge of fire and building codes.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Liaise between culinary division and other hotel departments.
• Supervise preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to brand standards.
• Plan, coordinate and implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, and hiring.
• May supervise other culinary roles, including supervisors and other Sous Chefs.
• Lead and coach the team toward guest service and employee satisfaction.
• Monitor food production, ordering, cost, and quality daily.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Skills

Culinary leadership

English communication

Team management

Cost controls

High-volume kitchen

Problem solving

Attention to detail

Leadership presence

Staff training

Job description

BHC in Charleston, SC, is seeking a Sous Chef to support the culinary team and help develop the outlet’s concept for Sorelle. You will supervise menu planning, preparation, and production of all food items while reporting to the Chef de Cuisine.

Responsibilities include leading kitchen operations, coordinating events, managing hourly staff, and ensuring safety, sanitation, and consistent quality in a luxury high-volume environment.