Sous Chef

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for the Charleston Place Hotel in downtown Charleston on Meeting St. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with the Chef to develop new menus and assist with ordering. Candidates must be available to work afternoon and evening shifts, including weekends (Hours of operation are 10 : 30am-8 : 00pm). This role presents an exciting opportunity for a dynamic and entrepreneurial culinary professional. Key Responsibilities : Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications : A.S. or equivalent experience Some progressive culinary / kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs / activities ServSafe certified - highly desirable Employment Type : Full Time Years Experience : 1 - 3 years Salary : $50,000 - $60,000 Annual Bonus / Commission : No