Top 83 Lead cook Jobs in Charleston, Sc

Sous Chef
Grand Bohemian Hotel Charleston —Charleston, SC
- $50,000 - $60,000 a year
- Full-time
- Hospitality
- Ability to lift 50 pounds
- Travel
- Health insurance
- Dental insurance
Quick Apply
10d
Sommelier/Manager: The Neighborhood Dining Group's Newest Concept, Opening Soon!
Neighborhood Dining Group —Charleston, SC
- Senior level
- Leadership
- Communication skills
- Profit sharing
- Disability insurance
Quick Apply
12d
Head Chef
The June —Charleston, SC
- $115,000 - $140,000 a year
- Weekends as needed
- Microsoft Word
- 7 years
- Microsoft Excel
- Disability insurance
- Health insurance
Quick Apply
Lead PM Line Cook
Home Team Management Company LLC —Charleston, SC
- $25 an hour
- Full-time
- Mid-level
- Kitchen
Bartender
Husk —Charleston, SC
- $25 - $50 an hour
- Full-time
- Mid-level
- 2 years
- Health insurance
- Dental insurance
Quick Apply
5d
Kitchen Manager
The Daily —Charleston, SC
- $25 - $28 an hour
- Weekends as needed
- Cooking
- Mid-level
- 3 years
- Disability insurance
- Health insurance
Quick Apply
Sous Chef |Part-Time| Gaillard Center
Oak View Group —Charleston, SC
- $26 - $30 an hour
- Part-time
- Mid-level
- Food Handler Certification
- Kitchen
- 401(k)
- 401(k) matching
Restaurant General Manager – Mt Pleasant, SC
Cook Out Restaurants —Mount Pleasant, SC
- $75,000 - $100,000 a year
- Holidays
- Mid-level
- Quick service & fast food restaurant
- Mentoring
- Health insurance
- Dental insurance
AM Sous Chef - Cassique
Kiawah Island Club —Johns Island, SC
- Weekends as needed
- Hospitality
- Ability to lift 50 pounds
- Mentoring
- Free parking
- Wellness program
Quick Apply
Restaurant General Manager – North Charleston, SC, University Blvd
Cook Out Restaurants —North Charleston, SC
- $75,000 - $100,000 a year
- Holidays
- Mid-level
- Quick service & fast food restaurant
- Mentoring
- Health insurance
- Dental insurance
Restaurant General Manager – Charleston, SC, Savannah Hwy
Cook Out Restaurants —Charleston, SC
- $75,000 - $100,000 a year
- Holidays
- Mid-level
- Quick service & fast food restaurant
- Mentoring
- Health insurance
- Dental insurance
Sous Chef – Leadership Track (Growth to Executive Chef)
Iacofano's Catering & Events —North Charleston, SC
- $24 - $28 an hour
- Extended hours
- Management
- ServSafe
- Cooking
- Paid holidays
- Dental insurance
Quick Apply
AM Line Cook - Voysey's at Cassique
Kiawah Island Club —Johns Island, SC
- $21 - $30 an hour
- Weekends as needed
- Cooking
- Ability to lift 50 pounds
- Military encouraged
- Free parking
- Wellness program
Quick Apply
Restaurant General Manager – Summerville, SC
Cook Out Restaurants —Summerville, SC
- $75,000 - $100,000 a year
- Holidays
- Mid-level
- Quick service & fast food restaurant
- Mentoring
- Health insurance
- Dental insurance
Executive Chef/Kitchen Manager
Char House Social —Charleston, SC
- $65,000 - $80,000 a year
- Full-time
- Cooking
- Supervising experience
- In-person
- Relocation assistance
- Paid time off
Quick Apply
9d
Culinary Shift Lead and Trainer
Taco Boy —Folly Beach, SC
- $21 - $25 an hour
- Full-time
- Mid-level
- Mentoring
- Reliable transportation
- Health insurance
- Opportunities for advancement
Quick Apply
Chef de Cuisine - Cassique
Kiawah Island Club —Johns Island, SC
- Weekends as needed
- Sanitation
- Ability to lift 50 pounds
- Continuous improvement
- Free parking
- Wellness program
Quick Apply
The Longboard [Sullivan's Island] | LEAD LINE COOK
Ballast Hospitality —Sullivans Island, SC
- $22 - $25 an hour
- Full-time
- 1 year
- Restaurant
- Entry level
Quick Apply
PM Line Cook - Voysey's at Cassique
Kiawah Island Club —Johns Island, SC
- $21 - $30 an hour
- Weekends as needed
- Cooking
- Ability to lift 50 pounds
- Military encouraged
- Wellness program
- Paid holidays
Quick Apply
Kitchen Manager - North Mount Pleasant
Home Team Management Company LLC —Charleston, SC
- $57,500 - $65,000 a year
- Full-time
- ServSafe
- 5 years
- Computer literacy
- Profit sharing
- Health insurance

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Sous Chef

Grand Bohemian Hotel Charleston -
Charleston, SC

Quick Apply

Job Details

Full-time
$50,000 - $60,000 a year
10 days ago

Benefits

Health insurance
Dental insurance
401(k)
Tuition reimbursement
Paid time off
Vision insurance
401(k) matching
Referral program

Qualifications

Hospitality
Managerial strategic planning
Teamwork
In-person customer service
Filing
Employee relationship building
Team development
Culinary Arts
Meeting facilitation

Full Job Description

Purpose / Objective

The overall objective and purpose of the Sous Chef position is to oversee the daily operations of the culinary department under the direction of the Executive Chef. This includes overseeing the culinary operation of the restaurant, room service and catering. The incumbent is accountable for maintaining profitability and quality control as well as ensuring compliance with the Company policies and standard operating procedures. They are to provide inspiring and strategic leadership while directing the activities of the culinary department in support of the mission, core values, standards and goals established by the company.

Areas of Responsibility
Primary areas of responsibility include, but are not limited to the following:

 Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.

 Assist the Executive Chef in developing menus, recipes cards and specifications according to the Kessler SOPs.

 Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.

 Ensures all recipes are followed exactly and consistently.

 Assumes responsibility for kitchen in absence of Executive Chef.

 Monitors inventory on a daily basis to ensure proper levels and quality

 Manage food and labor costs within budgeted guidelines.

 Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies.

 Assist with organizing kitchen meetings at least once a month.

 Participates in Grand Performer performance appraisals and progressive discipline as required.

 Assist Executive Chef with developing and coaching staff.

 Participates and attends manager meetings and all other mandatory meetings.

 Maintains the kitchen cleanliness and organization standards.

 Completes daily walkthroughs of kitchen area.

 Assist the Executive Chef in tracking food costs and completing monthly inventory.

Knowledge, Skills, and Abilities (KSA’s)
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

 Strategic business leader - Works strategically to devise plans in alignment with organizational goals.

 Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, 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 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

 Effectively motivate associates and maintain a cohesive team

 Ability to prioritize and organize work assignments

 Ability to work well in stressful, high-pressure situations

 Ability to work with and understand financial information, data and basic arithmetic functions

 Ability to maintain and build relationships with existing and potential clients as well as industry contacts

 Ability to prepare wide range of culinary offerings

Supervisory Responsibilities
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

 Cooks
 Stewards
Standards & Culture

Individuals must serve as a cultural ambassador by upholding and promoting our standards.
Service: Intuitive. Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance.

 Greet, Undivided Attention, Enthusiastic Response, Smile, Thank You
 Listen, Empathize & Apologize, Accept Responsibility, Do Something About it, Exceed Expectations, Recover Loyalty

Performance: Extraordinary. Our team rises to outperform and consistently beat our best for even better.

 ALIGN
 Build loyalty to the company and not yourself
 Enhance property/company perception by both community and Grand Performers
 Align yourself with the company and lead others to do the same
 Collaborate effectively to accomplish goals and achieve results across departments and property locations

 ENGAGE
 Actively participate in meetings and shares ideas to determine the right course of action
 Foster a climate where individuals are committed to partnering and asking for help when needed
 Enthusiastically share knowledge, experience and talent with others
 Suggest methods for improving productivity and product quality

 EXECUTE
 Prepared and punctual for all meetings
 Conducts business and complete tasks according to Standard Operating Procedures
 Utilize required systems, equipment and resources
 Increase revenue/productivity while keeping costs within budget
 Prioritize urgent/vital tasks in order to meet set deadlines

 ACCOUNTABLE
 Improve professional competency and property/location performance
 Accept responsibility for actions and/or inactions
 Self-aware, solicit and embrace feedback

 Communicate feedback openly and respectfully

Key Partnerships
To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.
1. Executive Sous Chef
2. Chef de Cuisine

3. F&B Director

Minimum Qualifications
Education, Certifications, Work Experience:

 Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required

 2+ years of relevant work experience in similar scope and title – required

 Experience within luxury brand/markets – preferred

 Food Safety Manager certification – preferred or attained within 30 days

Work Environment / Conditions
The work environment/conditions described herein are representative of those that an incumbent may experience.

 Must be comfortable working in a shared space, with constant noise, without the use of a private office.
 Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Must be able to work safely in a kitchen environment with high temperatures and humidity

 Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

Physical Demands
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

 While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.

 Push, pull, and lift up to 50lbs on a weekly basis.

 While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Referral program
Tuition reimbursement
Vision insurance

Experience:

Culinary Leadership: 2 years (Preferred)
Cooking: 5 years (Preferred)

Work Location: In person

Quick Apply

Refine Your Search

lead cook jobs in charleston, sc

Sous Chef

Sommelier/Manager: The Neighborhood Dining Group's Newest Concept, Opening Soon!

Head Chef

Lead PM Line Cook

Bartender

Kitchen Manager

Sous Chef |Part-Time| Gaillard Center

Restaurant General Manager – Mt Pleasant, SC

AM Sous Chef - Cassique

Restaurant General Manager – North Charleston, SC, University Blvd

Restaurant General Manager – Charleston, SC, Savannah Hwy

Sous Chef – Leadership Track (Growth to Executive Chef)

AM Line Cook - Voysey's at Cassique

Restaurant General Manager – Summerville, SC

Executive Chef/Kitchen Manager

Culinary Shift Lead and Trainer

Chef de Cuisine - Cassique

The Longboard [Sullivan's Island] | LEAD LINE COOK

PM Line Cook - Voysey's at Cassique

Kitchen Manager - North Mount Pleasant

I want to receive the latest job alert for lead cook in charleston, sc

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