Sous Chef

The Sous Chef at The Charleston Place plays a critical leadership role in delivering an exceptional culinary experience at Palmetto Café
, one of the hotel’s signature dining outlets. Reporting to the Chef de Cuisine
, the Sous Chef supports the development and execution of the restaurant’s culinary vision while ensuring the highest standards of quality, consistency, and guest satisfaction.

This role assists in overseeing daily kitchen operations, supervising culinary colleagues, and supporting menu development, food preparation, and service execution. The Sous Chef serves as a key operational leader within the kitchen, helping to drive innovation, operational excellence, and a culture of teamwork in a dynamic luxury hospitality environment.

• Support the Chef de Cuisine and senior culinary leadership in the execution of Palmetto Café’s culinary concept and operational strategy.
• Supervise and coordinate the preparation, cooking, and presentation of all food items to ensure exceptional quality, consistency, and adherence to brand standards.
• Contribute to the development of creative, seasonal menu items that reflect the culinary identity of The Charleston Place and elevate the guest dining experience.
• Assist in managing the daily operations of the outlet kitchen, ensuring efficient workflow and exceptional food quality during all service periods.
• Act as a liaison between culinary teams and other hotel departments to ensure seamless communication and service delivery.
• Plan, coordinate, and execute special events, seasonal promotions, and holiday dining experiences.
• Manage hourly culinary team members through scheduling, payroll review, training, coaching, performance evaluation, and hiring support.
• Provide leadership and mentorship to kitchen staff, including supervisors and junior Sous Chefs, fostering professional growth and a positive team culture.
• Monitor food production, ordering, and inventory to maintain cost controls while upholding the highest standards of quality and consistency.
• Ensure compliance with all food safety, sanitation, and workplace safety regulations.
• Lead by example in maintaining a culture of excellence, collaboration, and exceptional guest service.

• High school diploma, GED, or equivalent experience required.
• Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred.
• Minimum 2–3 years of culinary leadership experience in a high-volume restaurant, luxury hotel, resort, or conference center.
• Experience working in a luxury hospitality or fine-dining environment strongly preferred.
• Demonstrated ability to lead and develop culinary teams in a fast-paced, high-standard environment.

• Strong knowledge of culinary techniques, food presentation, and modern kitchen operations.
• Ability to work across all kitchen stations and lead service during high-volume periods.
• Knowledge of food cost controls, inventory management, and purchasing practices.
• Proficiency with basic computer systems and kitchen management tools.
• Strong organizational and time-management skills with the ability to prioritize multiple responsibilities.
• Excellent communication skills with the ability to effectively collaborate with guests, colleagues, and leadership.
• Ability to remain calm and professional in high-pressure service environments.
• Demonstrated leadership skills with the ability to motivate teams and maintain a cohesive, positive work environment.
• Strong problem-solving skills and sound decision-making ability.
• Attention to detail and commitment to delivering exceptional culinary experiences.

• Ability to stand and work for extended periods in a fast-paced kitchen environment.
• Frequently required to walk, bend, stoop, kneel, reach, and use hands to operate kitchen equipment.
• Must be able to lift, push, pull, or carry supplies and equipment weighing up to 75 pounds.
• Ability to work in hot, noisy, and high-volume conditions typical of a commercial kitchen.
• Requires full sensory abilities including hearing, vision, taste, and smell to maintain culinary standards.
• Ability to work flexible schedules including evenings, weekends, holidays, and extended shifts as required by business needs.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.

BHC participates in E-Verify.