Sous Chef

Holy City Hospitality LLC; Charleston (SC); On-site; USD 52,000 - 76,000; Full time

Job summary

Holy City Hospitality LLC in Charleston, SC seeks a hands-on Sous Chef to be the Executive Chef's right hand, implementing the brand's culinary vision and maintaining the highest standards of food quality and service. The role demands strong leadership, menu execution, and staff development across all shifts.

You will oversee line checks, inventory, recipe execution, and cost control, while mentoring kitchen teams to perform at peak during service.

Qualifications

• Must lead and motivate kitchen staff to perform at a high level.
• Maintain a high level of integrity and professionalism.
• Adapt quickly to changing situations and solve problems effectively.
• Execute all essential duties with consistency and excellence.
• Strong understanding of food cost control and waste management.
• Knowledge of fine dining presentation and service standards.

Responsibilities

• Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times.
• Ensure the proper execution of all recipes.
• Ensure proper and timely execution of all food (accurate plating, hot food hot and cold).
• Expedite service when necessary.
• Conduct Line Checks and oversee the line check process for all shifts to ensure quality levels.
• Oversee the sourcing of product. Ensure the purchase of the best quality ingredients, the proper spec and the right price.
• Oversee the organization and cleanliness of all food and other kitchen storage areas.
• Follow all company policies and procedures for inventory controls.
• Lead by example, mentor and develop all culinary staff.

Skills

Leadership

Integrity

Adaptability

Decision-making

Fine dining knowledge

Culinary staff development

Job description

Description

Sous Chef Job Description

Basic Function: As the right hand of the Executive Chef, the Sous Chef must implement the standards

and the culinary vision of the brand while following all directives of the Chef de Cuisine. The Sous Chef

is a leader in the kitchen and a manager of the culinary program. The Sous Chef is responsible for

delivering the highest quality food and service at all times. The Sous Chef is responsible for the

implementation of all culinary operational procedures and is responsible for all food production. The

Sous Chef must possess good management skills and lead by example at all times.

Job duties include but are not limited to:

Management

• Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all
• times, without exception.
• Ensure the proper execution of all recipes.
• Ensure proper and timely execution of all food (accurate plating, hot food hot and cold food
• cold). All food served in the allotted time frame. Expedite service when necessary.
• Conducts Line Checks and oversees the line check process for all shifts to ensure quality levels.
• Oversee the sourcing of product. Ensure the purchase of the best quality ingredients, the
• proper spec and the right price.
• Oversee the organization and cleanliness of all food and other kitchen storage areas
• Follow all company policies and procedures for inventory controls
• Lead by example, mentor and develop all culinary staff.

Desired Qualifications

• Is a leader and is able to motivate staff members.
• Must maintain a high level of integrity.
• Is able to adapt in difficult situations, solve problems and make decisions when necessary.
• Must have the ability to perform this job successfully, including each essential duty.
• Must have a good understanding in all aspects of food cost control.
• Must have Knowledge of fine dining presentation and service.

Requirements

Desired Qualifications

• Is a leader and is able to motivate staff members.
• Must maintain a high level of integrity.
• Is able to adapt in difficult situations, solve problems and make decisions when necessary.
• Must have the ability to perform this job successfully, including each essential duty.
• Must have a good understanding in all aspects of food cost control.Must have Knowledge of fine dining presentation and service.