Luxury Sous Chef: Menu Innovator & Kitchen Leader

Beemok Hospitality Holdings LLC; Charleston (SC); On-site; USD 55,000 - 75,000; Full time

Job summary

Beemok Hospitality Holdings LLC is seeking a Sous Chef for Sorelle to support the culinary team and develop the outlet's concept. Reporting to the Chef de Cuisine, you will supervise menu creation, preparation, and production while guiding staff and maintaining kitchen operations in a luxury setting.

You will lead in a high-volume environment, supervise stations, and collaborate with departments to meet brand standards, guest satisfaction, and safety requirements.

Qualifications

• Minimum 2 years in a culinary leadership role in a high-volume setting.
• Luxury and quality environment experience required.
• Ability to work in all kitchen stations.
• Strong English communication with guests and staff.
• Ability to work ten-hour shifts, five or six days per week in hot, noisy conditions.
• Knowledge of food cost controls and basic math; computer proficiency.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Liaise between culinary and other hotel departments.
• Supervise preparation and cooking of various food items.
• Develop and implement creative menu items aligned with brand standards.
• Plan and execute special events and holiday functions.
• Manage hourly kitchen staff through scheduling, payroll, training, coaching, and hiring.
• Lead and coach the team toward exceptional guest service and employee satisfaction.
• Monitor daily food production, costs, and quality; ensure safety and sanitation.

Skills

Leadership

Communication

All-stations competency

Math basics

Computer proficiency

English fluency

Tools

Property management system

Job description

Beemok Hospitality Holdings LLC is seeking a Sous Chef for Sorelle to support the culinary team and develop the outlet's concept. Reporting to the Chef de Cuisine, you will supervise menu creation, preparation, and production while guiding staff and maintaining kitchen operations in a luxury setting.

You will lead in a high-volume environment, supervise stations, and collaborate with departments to meet brand standards, guest satisfaction, and safety requirements.