What are the responsibilities and job description for the Chef de Cuisine position at Avocet Hospitality Group?
Lead the Revival - The Vision
Revival isn’t just a place to eat; it’s a culinary resurrection. We tastefully merge traditional, local heirloom ingredients with modern concepts and delicious execution. We work hand-in-hand with local farmers to "revive" seasonal, indigenous ingredients, injecting a unique spin onto our menu that nods directly to our fair city.
As Chef de Cuisine, you will step up to direct the canvas of our kitchen operations. You will oversee Revival's dinner-only service (a curated 62-seat space), handle high-end Banquet production, and bring creative guidance to our legendary sister outlet, The Rooftop. If you excel at balancing world-class culinary artistry with flawless management and leadership, your table is ready.
The Recipe (What We Offer)
EOE / DFWP
Revival isn’t just a place to eat; it’s a culinary resurrection. We tastefully merge traditional, local heirloom ingredients with modern concepts and delicious execution. We work hand-in-hand with local farmers to "revive" seasonal, indigenous ingredients, injecting a unique spin onto our menu that nods directly to our fair city.
As Chef de Cuisine, you will step up to direct the canvas of our kitchen operations. You will oversee Revival's dinner-only service (a curated 62-seat space), handle high-end Banquet production, and bring creative guidance to our legendary sister outlet, The Rooftop. If you excel at balancing world-class culinary artistry with flawless management and leadership, your table is ready.
The Recipe (What We Offer)
- Compensation: $80,000 – $85,000 annual salary (Exempt, Full-Time).
- Incentives: Performance bonus opportunities up to 20% annually.
- Flexibility: Earned wage access before payday via PayActiv.
- Time Away: Generous Paid Time Off (PTO) and Paid Holidays.
- Discounts: Employee rates across all Avocet-owned hotels and boutique restaurants.
- Benefits: Affordable Medical/Dental/Vision plans, 401(k) with up to 3.5% employer match, company-provided life insurance, and tuition reimbursement.
- The Location: 19 Vendue Range—nestled perfectly in the historic French Quarter and Art District.
- Curate the Menu: Design ever-evolving seasonal menus and daily specials utilizing indigenous ingredients.
- Inspire the Brigade: Train, mentor, and build accountability within the culinary team on advanced techniques and safety.
- Execute Perfection: Supervise food preparation, presentation, and simultaneous ticket execution to ensure unrivaled consistency.
- Sourcing & Standards: Select and source premium ingredients from local partners while maintaining pristine DHEC and sanitation compliance.
- Manage Operations: Confidently manage kitchen budgets, staff scheduling, inventory control, and food costs.
- Background: Formal culinary training (Culinary/Hospitality degree or equivalent kitchen experience).
- Proven Track Record: Minimum 2 years of experience as a Sous Chef or Chef de Cuisine in a top-tier hotel or fine-dining restaurant.
- Credentials: Current ServSafe Manager Certification (or ability to secure it within 30 days of hiring).
- Leadership Persona: A hands-on leader who thrives under pressure, communicates clearly in English, and maintains an organized, collaborative kitchen family.
- Logistics: Ability to maintain punctual attendance and work a flexible schedule (evenings, weekends, and holidays). Must be physically capable of standing for long shifts and lifting up to 50 lbs.
EOE / DFWP
Salary : $80,000 - $85,000