Butcher - Chef Daniel Humm x The Charleston Place na The Charleston Place (Beemok Hospitality Group under BHC)

The BHC culinary team is currently seeking passionate and detail-oriented individual to join us as Chef de Partie, preparing and presenting vibrant food, in a luxury hospitality environment. This role ensures the consistent delivery of flavorful dishes that reflect commitment to quality and guest satisfaction. This role is essential to daily restaurant operations, with a focus on efficiency, respect, and genuine hospitality.  

DUTIES & RESPONSIBILITIES: 

• Prepare, season, cook, and present dishes according to established recipes and quality standards. 

• Produce station mis-en-place according to specific recipe and prep list guidelines.  

• Collaborate with kitchen leadership to ensure timely and high-quality guest experiences.  

• Responsible for teamwork with other stations, inter-station timing and communication. 

• Maintain quality, portioning, and presentation standards for all menu items. 

• Ensure a clean, neat, and organized work area. 

• Demonstrate a strong understanding of flavor pairings and presentation aesthetics. 

• Communicate effectively with team members during service and prep shifts. 

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 

• Ensure all kitchen members uniform, and personal appearance are clean and professional. 

• Adhere to all food safety, sanitation, and cleanliness standards, including HACCP protocols. 

• Maintain proper labeling, storage, and rotation of all ingredients. 

• Uphold BHC’s Daily Intentions, especially those related to Cleanliness, Safety, Ambiance, and Professionalism. 

REQUIRED SKILLS & EXPERIENCE: 

• 4+ years of experience in restaurant or hotel kitchens.  

• Food Handler Certification required; ServSafe Certification preferred. 

• Proficient knife skills. 

• Proper usage and handling of various kitchen machinery. 

• Adapt to varying business volumes, including high demand during peak hours and late-night service. 

• Demonstrated professionalism, including punctuality, a clean appearance, and a commitment to excellence in every task. 

• Ability to maintain professionalism and composure under pressure. 

• Must be able to communicate clearly, both verbal and written.  

• Ability to work evenings, weekends, and holidays as required. 

PHYSICAL REQUIREMENTS: 

• Ability to work at varied temperatures, including freezers and hot kitchen areas. 

• Must be able to continuously stand for up to 8 hours per shift. 

• Must have the stamina to work a minimum of 40 hours per week. 

• Ability to hear and speak clearly in a busy kitchen environment. 

• Must lift, push, and pull up to 70 lbs occasionally. 

• Manual dexterity for use of knives, tools, and kitchen machinery.