The Charleston Place
Chef De Partie
Responsibilities: Lead the line cooking team and manage kitchen operations during shifts Collaborate with the head chef to develop and refine recipes Ensure compliance with health and safety regulations Monitor food quality and make improvements as needed Qualifications: Extensive experience in a professional kitchen Advanced culinary skills and knowledge Excellent leadership and organizational skills Ability to work collaboratively and inspire team members Cook II
Responsibilities: Prepare and cook food items according to recipes and standards Ensure quality and consistency in food presentation Assist in inventory management and stock rotation Train and mentor Cook III team members Qualifications: Proven experience as a line cook or similar role Good knowledge of kitchen equipment and culinary techniques Ability to multitask and work efficiently under pressure Strong attention to detail Cook III
Responsibilities: Assist in food preparation and cooking under the supervision of senior cooks Maintain cleanliness and organization of the kitchen Follow food safety standards and guidelines Support the team in daily kitchen operations Qualifications: Basic understanding of cooking methods and techniques Ability to work in a fast-paced environment Strong teamwork and communication skills Previous kitchen experience preferred but not required 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.
Responsibilities: Lead the line cooking team and manage kitchen operations during shifts Collaborate with the head chef to develop and refine recipes Ensure compliance with health and safety regulations Monitor food quality and make improvements as needed Qualifications: Extensive experience in a professional kitchen Advanced culinary skills and knowledge Excellent leadership and organizational skills Ability to work collaboratively and inspire team members Cook II
Responsibilities: Prepare and cook food items according to recipes and standards Ensure quality and consistency in food presentation Assist in inventory management and stock rotation Train and mentor Cook III team members Qualifications: Proven experience as a line cook or similar role Good knowledge of kitchen equipment and culinary techniques Ability to multitask and work efficiently under pressure Strong attention to detail Cook III
Responsibilities: Assist in food preparation and cooking under the supervision of senior cooks Maintain cleanliness and organization of the kitchen Follow food safety standards and guidelines Support the team in daily kitchen operations Qualifications: Basic understanding of cooking methods and techniques Ability to work in a fast-paced environment Strong teamwork and communication skills Previous kitchen experience preferred but not required 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.