Sous Chef – Revival

Avocet Hospitality Group; Charleston (SC); On-site; USD 59,000 - 72,000; Full time

Benefits offered by this job

Salary: $65k

Performance bonus

PayActiv access

PTO & Holidays

Employee discounts

Medical/Dental/Vision

401k with match

Tuition reimbursement

Job summary

The Vendue in Charleston is seeking a skilled Sous Chef to lead and inspire a premium kitchen team in a high-volume luxury setting.

You will oversee culinary preparation, day-to-day line execution and banquet production, partner with the Chef de Cuisine on menus, inventory and sanitation, and mentor staff to deliver service excellence.

Qualifications

• Two years of Sous Chef or culinary team lead experience in premium/high-volume settings.
• Formal culinary training or equivalent professional experience with ServSafe Manager Certification (or ability to obtain within 90 days).
• Strong leadership, knife skills, and ability to perform under pressure.

Responsibilities

• Curate and inspire kitchen staff while maintaining exceptional quality and speed.
• Oversee day-to-day line execution and high-stakes banquet production with precision.
• Partner with the Chef de Cuisine on inventory, menu enhancements, sourcing, and sanitation standards.

Skills

Sous Chef experience

Culinary leadership

ServSafe Manager Certification

Education

Formal culinary training

Job description

The Vibe Bursting with modern energy and an undeniable flair amidst historic bones The Vendue is like no other place in Charleston Billed as Charlestons original art hotel we are a vibrant hotspot where excitement meets warmth history meets modern style and art isnt just decorationits our lifestyle We dont just offer jobs; we provide fulfilling career opportunities in hospitality

What Youll Do

• Curate & Inspire Manage mentor and rally kitchen staff including line chefs prep cooks and stewards maintaining exceptional quality speed under pressure and a positive team culture
• Master the Craft Oversee high stakes culinary preparation day to day line execution and intricate banquet event production with accuracy and precision
• Drive Kitchen Operations Partner with the Chef de Cuisine on inventory seasonal menu enhancements product sourcing and upholding flawless DHEC sanitation standards

What You Bring

• Proven Experience A minimum of 2 years as a Sous Chef or Culinary Team Lead within a premium high volume restaurant or luxury hotel group
• Credentials Formal culinary training or equivalent professional work experience alongside a current ServSafe Manager Certification or the ability to obtain it within 90 days
• Artistic Leadership Strong technical knife and culinary skills combined with a natural ability to organize lead under pressure and champion service excellence

Perks

• Compensation 65000 annual salary Exempt Full Time
• Incentives Performance bonus opportunities up to 20 annually
• Flexibility Earned wage access before payday via PayActiv
• Time Away Generous Paid Time Off PTO and Paid Holidays
• Discounts Employee rates across all Avocet owned hotels and boutique restaurants
• Benefits Affordable MedicalDentalVision plans 401k with up to 35 employer match company provided life insurance and tuition reimbursement

Location

19 Vendue Rangenestled perfectly in the historic French Quarter and Art District

EOE DFWP