Chef de Cuisine

ABOUT BHC :

Founded in 2021, BHC is a Charleston, SC-based luxury urban resort destination whose sole purpose is to create meaningful ways for people to connect and share extraordinary experiences. With a focus on generational ownership and longstanding partnerships, BHC is building a portfolio of interconnected hospitality and entertainment experiences designed to stimulate the senses and enrich lives. The collection originated with the acquisition of BHC’s flagship property The Charleston Place , a landmark in the heart of historic downtown Charleston, and has continued to grow with the development of The Cooper , downtown Charleston’s only luxury waterfront hotel, opening in 2025; Sorelle , a multi-level Italian restaurant concept; The Riviera Theater , a revitalized iconic entertainment venue; and Credit One Stadium , a world-class venue for sports and entertainment. For more information, please visit .

JOB DESCRIPTION :

The Charleston Place seeks a talented and creative Chef de Cuisine to oversee the kitchen of Palmetto Café. As the leader of the kitchen team, the Chef de Cuisine will ensure the highest quality standards in food preparation, presentation, and service while fostering a culture of creativity, collaboration, education and excellence. Reporting to the Hotel Executive Chef, this role is responsible for supervising the culinary team, managing kitchen operations, and contributing to the development of innovative menus that highlight fresh, seasonal, and locally sourced ingredients.

Responsibilities

• Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
• Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
• Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department.
• Costing all food items and assisting the Food and Beverage Director with monthly reports.
• Creates kitchen labor schedules that meet the Peak Performance criteria.
• Assists with the creation of seasonal, monthly, and weekly specials and menus.
• Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
• Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and stewards.
• Develop, train, and mentor Sous Chef, Supervisors, and cooks, act as a resource to them as well as other back-of-house (BOH) personnel.
• Develop, implement, and maintain sanitation practices and protocols.
• Work with management on ongoing and monthly / seasonal menu development, staff training, and photo shoots.
• Create and monitor kitchen inventory to include order inspections and item selection.

Required Skills & Experience

• Culinary degree or related training equivalent in the Hospitality / Luxury Hotel Industry - required.
• 3 years of relevant work experience in a similar scope and title – required.
• Experience within luxury brands / markets – preferred.
• Food Safety Manager Certification.
• Strategic business leader - Works strategically to devise plans in alignment with organizational goals with a strong understanding of financial information and data.
• Cultivates engagement - Builds loyalty to the company and not to themselves.
• Proven ability to host / facilitate effective meetings and motivate teams to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout the collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals.
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards.

PHYSICAL REQUIREMENTS :

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job :

• Ability to stand for extended periods and work in a fast-paced kitchen environment.
• Capability to lift and carry up to 50 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
• Comfortable working in varying temperatures (hot kitchens, cool storage areas).
• Flexible schedule, including availability to work mornings, mid-shifts, evenings and weekends.

CLOSING DETAILS :

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.