Job Description

ABOUT BHC:

Founded in 2021, BHC is a Charleston, SC-based luxury urban resort destination whose sole purpose is to create meaningful ways for people to connect and share extraordinary experiences. With a focus on generational ownership and longstanding partnerships, BHC is building a portfolio of interconnected hospitality and entertainment experiences designed to stimulate the senses and enrich lives. The collection originated with the acquisition of BHC’s flagship property The Charleston Place , a landmark in the heart of historic downtown Charleston, and has continued to grow with the development of The Cooper , downtown Charleston’s only luxury waterfront hotel, opening in 2025; Sorelle , a multi-level Italian restaurant concept; The Riviera Theater , a revitalized iconic entertainment venue; and Credit One Stadium , a world-class venue for sports and entertainment. For more information, please visit .

OUR VALUES:

• Excellence
• Integrity
• Passion
• Grace
• Communication
• Learning
• Humility

JOB DESCRIPTION:

The Cooper Hotel seeks a talented and creative Chef de Cuisine to oversee its signature waterfront restaurant and raw bar. This is an amazing opening opportunity for a rising star chef to truly make a name for themselves in the Charleston food community. As the leader of the kitchen team, the Chef de Cuisine will ensure the highest quality standards in food preparation, presentation, and service while fostering a culture of creativity, collaboration, education and excellence. Reporting to the Hotel Executive Chef, this role is responsible for supervising the culinary team, managing kitchen operations, and contributing to the development of innovative menus that highlight fresh, seasonal, and locally sourced ingredients.

DUTIES & RESPONSIBILITIES:

Culinary Leadership:

• Supervise and lead the culinary team, ensuring high-quality food preparation and presentation.
• Collaborate with the Executive Chef on menu development, emphasizing creative, seasonal, and locally sourced seafood and chop house dishes.
• Train and mentor kitchen staff, fostering professional growth and maintaining a positive work environment.

Kitchen Operations:

• Oversee daily kitchen operations, including food preparation, cooking, and plating to ensure consistency and excellence.
• Manage inventory and procurement of ingredients, ensuring freshness and minimizing waste.
• Develop and implement systems for maintaining cleanliness, organization, and compliance with health and safety regulations.

Quality and Efficiency:

• Monitor food quality, taste, and presentation to meet the restaurant’s luxury standards.
• Coordinate with the front-of-house team to ensure seamless service and guest satisfaction.
• Optimize kitchen workflow and labor management to maximize efficiency without compromising quality.

Administrative Responsibilities:

• Assist in budgeting, forecasting, and cost control for the restaurant.
• Maintain accurate records of inventory, staffing schedules, and equipment maintenance.
• Collaborate with the Executive Chef on kitchen policies, standards, and goals.

REQUIRED SKILLS & EXPERIENCE:

• Minimum 5 years of experience in world-class restaurants with at least 2 years in a leadership role (Sous Chef or higher).
• Expertise in seafood and slow country cuisine with a passion for creative, seasonal menu development and advanced procurement.
• Strong knowledge of culinary techniques, kitchen equipment, and food safety regulations.
• Proven ability to lead and inspire a diverse culinary team in a fast-paced environment.
• Exceptional organizational, time management, and communication skills.
• Culinary degree or equivalent professional training preferred.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Ability to stand for extended periods and work in a fast-paced kitchen environment.
• Capability to lift and carry up to 50 pounds.
• Comfortable working in varying temperatures (hot kitchens, cool storage areas).
• Flexible schedule, including availability to work mornings, mid-shifts, evenings and weekends.

CLOSING DETAILS:

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.

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