IRD Sous Chef

BHC•Charleston, SC

11d•Onsite

About The Position

The Sous Chef – In Room Dining (IRD) at The Charleston Place is responsible for supporting the daily culinary operations of the In Room Dining kitchen with professionalism, precision, and a commitment to luxury hospitality standards. This role leads by example in delivering exceptional culinary experiences, maintaining operational excellence, and fostering a collaborative and respectful kitchen culture. The Sous Chef partners closely with culinary leadership to uphold the vision, quality, and service standards of the hotel while mentoring and developing team members.

Requirements

Minimum of 2–4 years of progressive culinary leadership experience in a luxury hotel, fine dining restaurant, or high-volume hospitality environment.
Previous supervisory or leadership experience required.
Strong culinary technique, organizational skills, and attention to detail.
Ability to lead, motivate, and develop culinary talent in a collaborative environment.
Excellent communication skills, both verbal and written.
Strong understanding of food safety, sanitation, and kitchen operations.
Ability to manage multiple priorities and adapt quickly to changing operational needs.
Demonstrated professionalism, emotional intelligence, and sound decision-making skills.
Ability to maintain high performance standards under pressure in a fast-paced environment.
Flexible schedule availability, including evenings, weekends, and holidays.

Responsibilities

Lead daily IRD kitchen operations with a focus on consistency, efficiency, cleanliness, and exceptional guest experience.
Maintain the highest standards of food quality, presentation, sanitation, and luxury hospitality service.
Support and execute the culinary vision established by the Executive Chef and Executive Sous Chef.
Mentor, coach, and develop culinary team members while fostering a culture of professionalism, accountability, and teamwork.
Ensure all workstations and kitchen areas remain organized, clean, and compliant with health and safety standards.
Assist with scheduling, training, inventory management, ordering, and quality control procedures.
Maintain a strong presence during service periods, ensuring timely execution and attention to detail.
Collaborate with culinary leadership on menu development, seasonal offerings, and operational improvements.
Communicate effectively and professionally with colleagues across all departments to support seamless hotel operations.
Address operational challenges proactively while maintaining composure in a fast-paced luxury environment.
Promote a positive, solution-oriented culture that reflects the values and service standards of BHC.
Ensure compliance with all company policies, culinary procedures, and safety guidelines.