Who we are
Steeped in fascinating history dating back to 1924, the Francis Marion Hotel heralded a new era of Charleston Hospitality amidst the Charleston Renaissance. Named for Revolutionary War Hero Francis Marion, the hotel became an iconic landmark recognized by Historic Hotels of America- featuring grand ballrooms, historic architecture and rich Charlestonian history. With its prime location across from Marion Square, the Francis Marion Hotel has been at the heart of the community as a major destination for weddings, galas, conferences and more. For nearly a century, the Francis Marion has been known for its exceptional hospitality and service.
Why Work for Us?
We practice daily core values of: “Anticipate, Exceed, Empower, Teamwork, and Preservation”. Our employees take pride in the work they do, and are valued, and celebrated for their contributions. One of the ways employees are appreciated is by offering an extensive benefits package, to include Medical Insurance, Ancillary Group Benefits, Paid Time Off, Paid Holidays, in addition to an Inspiring Leadership Executive Team, that promotes multiple opportunities of excellence such as “The Keys to Success”. The Francis Marion Hotel values community relationships and engagement with involvement in various organizations: The Thanksgiving Food Drive, Back to School drive, philanthropic partnerships with local organizations such as the March of Dimes, Historic Preservation Society, East Cooper Community Outreach, Toys for Tots, Breast Cancer Awareness, the Good Catch Program, and more.
We are currently seeking a Sous Chef to join our culinary team. This role ensures exceptional food quality, operational efficiency, financial performance, and team leadership while upholding the hotel’s culinary standards and guest experience expectations.
Key Responsibilities
Restaurant Operations
- Oversee day-to-day culinary operations for hotel restaurants and in-room dining.
- Ensure consistent execution of menu items according to established recipes, presentation standards, and portion controls.
- Collaborate with the Executive Chef and Chef de Cuisine on seasonal menu development, specials, and concept enhancements.
- Monitor food quality, taste, and presentation during service periods.
- Supervise and coordinate prep, line, and production teams to maintain efficiency and ticket times.
- Manage inventory levels, ordering, and vendor relationships to control food costs and minimize waste.
- Conduct daily line checks and enforce sanitation and safety standards (local, state, and federal regulations).
- Train, mentor, and develop kitchen team members, fostering a culture of accountability and growth.
- Assist in scheduling to ensure proper staffing levels based on forecasted business.
- Address and resolve guest concerns related to food quality in a timely and professional manner.
Banquet & Large-Scale Event Operations
- Execute events ranging from intimate gatherings to high-volume functions (including plated dinners, buffets, receptions, and multi-day conferences).
- Collaborate with Sales and Catering teams to review BEOs (Banquet Event Orders) and ensure accurate execution of client specifications.
- Lead pre-event production planning, including prep lists, staffing plans, and equipment coordination.
- Ensure timely plating and service coordination with front-of-house and banquet leadership.
- Maintain strict quality control during high-volume service, ensuring consistency across large guest counts.
Leadership & Administrative Duties
- Participate in administrative financial responsibilities and cost analysis.
- Monitor labor costs and productivity metrics.
- Enforce compliance with health department regulations and company policies.
- Lead pre-shift meetings and culinary briefings.
- Support recruitment, interviewing, onboarding, and performance evaluations.
- Promote a positive, professional kitchen culture aligned with the hotel’s standards of excellence.
Qualifications
- 3+ years of progressive culinary leadership experience, preferably in a full-service hotel environment.
- Proven experience managing high-volume restaurant and banquet operations.
- Strong knowledge of food cost control, inventory systems, and labor management.
- Demonstrated leadership and team development skills.
- Culinary degree preferred or equivalent professional experience.
- Ability to work flexible hours, including nights, weekends, and holidays.
- Strong organizational skills and the ability to manage multiple events simultaneously.
The Francis Marion Hotel is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin.
Pay: $70,000.00 - $78,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
