Line Chef 1 - Avocet Hospitality Group

** $500 Sign-On Bonus **

Charleston’s first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry. Start a new career journey with creativity, fun, and passion at The Vendue!

WHAT WE HAVE TO OFFER

Location:

• Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District.
• Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining.

Hourly Pay:

• $20.00 per hour up to 40 hours. Overtime will be paid at time and a half for any hours over 40 in a week.
• Full-time position
• Sign-on bonus: $250 awarded after 3 months of employment and an additional $250 will be awarded after 6 months of employment.

Benefits:

• A culture that values curiosity, boldness, intentionality, and delight!
• Opportunities for internal growth and development
• Paid Time Off & Paid Holidays
• Earned wage access through PayActiv - access your earned wages before payday!
• Affordable medical, dental, and vision insurance plans
• Company provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%
• Referral program & Employee Assistance Program & Tuition Reimbursement Program
• Discounts at all Avocet-owned hotels and restaurants

WHO WE ARE LOOKING FOR

The Vendue offers two unique dining experiences. Our award-winning fine-dining restaurant, Revival, is seeking to hire hard-working, motivated Line Chefs!

As one of our Line Chefs in Revival you will be amongst the heart of the house at The Vendue, Charleston’s Art Hotel. You will execute recipes with efficiency and consistency, using only the most perfect ingredients and techniques to achieve the highest quality product possible. You will work as a team covering each other's backs to ensure the smooth operation of the kitchens. Our Line Chefs create a positive and collaborative work environment through teamwork, maintaining a positive attitude, and always doing the right thing, even if no one is watching.

Primary Duties & Responsibilities:

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Ensure that food comes out simultaneously, in high quality, and in a timely fashion, plated and garnished to specifications.
• Cook menu items in cooperation with the rest of the kitchen staff according to recipes provided and following instructions.
• Set up and stock stations with all necessary supplies.
• Clean up stations and take care of leftover food to minimize waste and support food cost control.
• Stock inventory appropriately and communicate to senior chef when inventory is low.
• Be knowledgeable with regards to fabrication of basic proteins, soups, stocks and sauces as well as sauteing, broiling, poaching, boiling, steaming and braising.
• Comply with nutrition and sanitation regulations and safety standards.
• Be accountable for assigned station.
• Be versatile and adaptable to be able to work and/or direct others in all stations.
• Lead culinary staff in absence of a more senior chef for dinner or banquet service.

Job Requirements:

Education/Experience:

• 5 years proven cooking experience in similar scope and title in an upscale or fine- dining establishment.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Familiar with the industry’s best practices including cleanliness, safety, sanitation, and food handling.
• Formal culinary education is not required but is a plus. ServSafe certification is not required but is a plus

Skills & Abilities:

• Commitment to guest satisfaction and service excellence.
• Accuracy and speed in executing assigned tasks. Ability to work under pressure, be organized, be self-motivated, and work well with others.
• Ability to read, speak and understand the English language in order to follow recipes and communicate with the team.
• Ability to positively and professionally lead the culinary team in absence of a more senior chef.
• Proficiency in using and handling culinary equipment and tools.
• Above average proficiency in knife skills.
• Basc knowledge of meat and fish fabrication.
• Ability to prepare sauces from scratch.
• Ability to learn and perform all essential job functions accurately and safely with minimal supervision.

Note that this is not an inclusive list and culinary team members are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by the Chef de Cuisine or other managers.

Working Conditions:

Equipment & Tools to Be Used:

• General cooking appliances including, but not limited to, the following: Gas Range, Grill, Charbroiler, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives.

Physical & Mental Requirements:

• Availability to work around peak hours, including nights, early mornings, weekends, and holidays.
• Ability to stand for long periods of time.
• Must be able to communicate with the team both verbally and written.
• Frequently required to use hands and arms to reach and handle. Frequently required to climb, balance, stoop, kneel, and crouch.
• Requires manual dexterity sufficient to handle equipment and tools.
• Must be able to push, pull, lift, and carry up to 50 pounds.
• Ability to adapt to an ever-changing and sometimes stressful work environment.

Work Environment:

• Commercial Kitchen environment and storage areas with tile flooring.
• The position requires the ability to work in both extreme heat from the hot line and sub-zero temperatures from walk-in freezer.
• High pressure, high volume, fast-paced, team-oriented.

The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

WHO WE ARE

REVIVAL : Modern cuisine with Southern flair… Tastefully creative...

Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to “revive” seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city. To learn more visit revivalcharleston.com.

The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city! 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com.

EOE/DFWP