Sous Chef

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

Job Type

Full-time

Description

Join our dynamic culinary team at Hyatt House and The Lowline Hotel, where excellence and innovation are at the heart of everything we do. As a Sous Chef, you will play a vital role in supporting the Chef to deliver exceptional dining experiences across our dual property. This leadership position offers an exciting opportunity to showcase your culinary expertise, management skills, and passion for hospitality in a fast-paced, high-volume environment.

Key Responsibilities

• Assist the Chef in planning, organizing, and directing food preparation and kitchen operations.
• Supervise and coordinate the work of kitchen staff, ensuring high standards of quality, safety, and cleanliness.
• Develop and implement menu items in collaboration with the culinary team, maintaining consistency and creativity.
• Monitor food inventory levels, order supplies, and manage costs to optimize kitchen efficiency.
• Ensure compliance with health and safety regulations, including food handling and sanitation standards.
• Provide training, mentorship, and performance feedback to kitchen associates to foster a positive and productive work environment.
• Participate in menu planning, special event preparation, and other culinary projects as needed.
• Exercise discretion and independent judgment in daily operations, managing multiple priorities effectively.

Requirements

Skills and Qualifications

• Typically requires a Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.
• 2 to 4 years of experience in a high-volume, full-service restaurant or hotel setting.
• Proven leadership skills with the ability to manage and motivate a diverse culinary team.
• Strong knowledge of food safety, sanitation, and kitchen safety standards.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Passion for culinary excellence and a commitment to delivering outstanding guest experiences.

We foster a positive, inclusive work environment that values teamwork, integrity, and professional development. Join us and grow your career in a supportive setting that recognizes your contributions and encourages your success. At Avion Hospitality, we foster a culture of excellence, innovation, and growth. We offer competitive benefits, opportunities for advancement, and a supportive environment where your contributions make a difference.

Source: Hospitality Online