Sous Chef — Luxury Hotel with Creative Menu Leadership

Davidson Hospitality Group; Charleston (SC); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical Coverage (multi‑tier)

Dental & Vision

24/7 Teledoc

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

Job summary

Hotel Operis, Autograph Collection in Charleston seeks a driven Sous Chef to lead a high‑volume kitchen and collaborate with the Executive Chef on daily planning, staffing, and procedures.

You will contribute to menu development, supervise the culinary team, manage inventory, and ensure top‑quality dishes in a fast-paced, stylish environment that blends Southern charm with European elegance.

Qualifications

• College degree or certification in culinary field preferred.
• Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication skills, both verbal and written.
• Ability to manage inventory, including ordering and receiving products.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Understanding of food safety and sanitation guidelines and regulations.

Responsibilities

• Collaborate daily with the Executive Chef on planning, staffing, and internal procedures.
• Lead and coach the kitchen team to deliver exceptional dining experiences.
• Assist in hiring, training, and ongoing development of staff.
• Contribute to menu development and daily specials.
• Manage food requisitions and maintain organized inventory and stock levels.
• Ensure all dishes meet quality standards and are prepared to perfection.
• Maintain a clean and compliant kitchen environment.

Skills

Leadership

Communication

Inventory management

Food safety

Time management

Education

Culinary degree or certification

Job description

Hotel Operis, Autograph Collection in Charleston seeks a driven Sous Chef to lead a high‑volume kitchen and collaborate with the Executive Chef on daily planning, staffing, and procedures.

You will contribute to menu development, supervise the culinary team, manage inventory, and ensure top‑quality dishes in a fast-paced, stylish environment that blends Southern charm with European elegance.