Chef de Cuisine
SALAMANDER CHARLESTON EMPLOYER LLC•Charleston, SC
•Onsite
About The Position
The Chef de Cuisine is responsible for the overall success of the culinary operation within a luxury hotel environment. This role leads the kitchen team in delivering exceptional, world-class cuisine while upholding the highest standards of quality, presentation, and service. The Chef de Cuisine drives innovation, ensures operational excellence, and creates memorable dining experiences aligned with the hotel’s brand, vision, and core values.
Requirements
- Proven experience as a Chef de Cuisine, Executive Sous Chef, or similar leadership role in a luxury hotel or fine dining environment
- Strong foundation in classical and contemporary culinary techniques
- Demonstrated leadership, team development, and organizational skills
- Exceptional attention to detail and commitment to quality
- Strong financial acumen and cost-control experience
- Excellent communication and interpersonal skills
Nice To Haves
- Culinary degree or equivalent experience preferred
Responsibilities
- Direct and oversee all culinary operations to ensure flawless execution of service
- Maintain the highest standards of food quality, taste, and presentation
- Lead by example during service, ensuring precision, consistency, and attention to detail
- Personally engage in food preparation and expediting during peak service periods
- Ensure all kitchen areas are maintained to luxury-level cleanliness and organization standards
- Uphold and enforce all cultural and core standards, policies, and standard operating procedures
- Create exceptional and memorable dining experiences that reflect the hotel’s luxury brand
- Interact with guests to ensure satisfaction, handle special requests, and personalize experiences
- Anticipate guest needs and respond proactively to feedback
- Collaborate with front-of-house leadership to deliver seamless, elevated service
- Recruit, train, mentor, and develop a high-performing culinary team
- Foster a culture of excellence, accountability, and continuous improvement
- Conduct performance evaluations and provide ongoing coaching and development
- Promote teamwork, professionalism, and a positive work environment
- Lead daily briefings and participate in executive and operational meetings
- Design and execute innovative, seasonally driven menus aligned with the hotel’s concept
- Ensure all recipes are standardized, documented, and executed consistently
- Incorporate global trends, local ingredients, and guest preferences into menu development
- Drive creativity while maintaining profitability and operational efficiency
- Partner with executive leadership on long-term culinary strategy
- Manage food, labor, and operating costs in alignment with budget goals
- Oversee purchasing, inventory control, and vendor relationships
- Implement strategies to minimize waste and maximize profitability
- Analyze financial performance and adjust operations accordingly
- Ensure strict compliance with all food safety, sanitation, and health regulations
- Maintain required certifications (e.g., ServSafe)
- Enforce safe food handling, storage, and hygiene practices
- Ensure all equipment is properly maintained and operated safely
- Utilize culinary, inventory, and labor management systems effectively
- Maintain accurate records related to staffing, inventory, and compliance
- Leverage technology to improve operational efficiency
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
