Role OverviewPerched atop Charleston’s original art hotel, The Rooftop at The Vendue combines panoramic Holy City views, craft cocktails, and high-energy dining. We're looking for fast-paced Line Chefs to bring creative moxie to our high-volume kitchen.
What You Will Do
Command Your Station: Set up, stock, and maintain a pristine line station for effortless service flow. Execute with Precision: Prep ingredients, butchery, and sauces; cook and plate menu items simultaneously with perfect timing under peak rushes. Maintain High Standards: Strict compliance with SCDA sanitation, nutrition, and safety standards. Bring the Energy: Collaborate seamlessly with the kitchen team, keeping a cool head and positive attitude.
Why It Might Be a Fit
Experience: 1+ years of line cook or prep cook experience in a fast-paced or upscale kitchen. Culinary Skills: Strong knife skills, understanding of diverse cooking methods, and BOH sanitation best practices. Moxie & Speed: Ability to work accurately and swiftly under pressure while remaining self-motivated and organized.
Requirements
- 1+ years of line cook or prep cook experience in a fast-paced or upscale kitchen
- Strong knife skills
- Understanding of diverse cooking methods
- BOH sanitation best practices
- Ability to work accurately and swiftly under pressure
- Ability to stand for long shifts
- Ability to lift up to 50 lbs
- Ability to work in hot line / walk-in freezer environments
- Ability to read recipes and communicate fluidly with the line in English
Benefits
- $20.00 - $23.00 / hour (Based on Experience)
- $500 Sign-On Bonus ($250 at 3 months + $250 at 6 months)
- Instant Pay: Access your earned wages before payday through PayActiv
- Time Off: Generous Paid Time Off (PTO) + Paid Holidays
- Full Benefits: Affordable Medical, Dental, Vision, Life & Disability Insurance
- Financial & Career Growth: 401(k) with up to 3.5% match, Tuition Reimbursement, and internal career development
- Exclusive Discounts: Employee rates across all Avocet-owned boutique hotels & restaurants
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