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.

OUR VALUES:

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

JOB DESCRIPTION:

The primary role of the Culinary Director is to lead the concept designs for all areas at The Cooper and Marina. The Culinary Director will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position leads the development of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position requires creativity daily, excellent communication skills, and the ability to maintain the highest of culinary standards. The Culinary Director works well in the limelight and is organized, flexible, and self-motivated. This role focuses on long-range growth and profitability through creating unique experiences that elevate the profile of the hotel.

DUTIES & RESPONSIBILITIES:

The successful candidate will have an entrepreneurial spirit, which inspires others and serves as a role model for future chefs. This person will be a thoughtful storyteller through the use of ingredients, with the ability to differentiate The Cooper in the marketplace. Specific roles and responsibilities include:

• Ensures that all culinary employees deliver exceptional guest service.
• Coordinate the selection, training, development, and evaluation of employees and managers in the kitchen to ensure that established cultural and core standards are met, including long-range strategic planning for outlet operation.
• Effectively plan and develop menus for the hotel considering factors such as creativity, product availability, food and service cost, marketing conditions, and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus.
• Control labor and operating expenses through effective planning, budgeting, forecasting, and purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel. Ensure that sanitation standards comply to ensure cleanliness and kitchen organization.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and coordination between departments.

REQUIRED SKILLS & EXPERIENCE:

Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line.

• Outstanding organizational and creative problem-solving skills.
• Excellent presentation and communication abilities.
• Ability to effectively manage internal and external resources to ensure complete collaboration.
• A great teammate that works well with others.
• Motivational leader who embodies our company and values.
• Ten years of experience in multiple culinary/food & beverage department head positions.
• 3 years of experience as an Executive Chef in a luxury hotel required.
• Requires ability to operate ProfitSword (Finance), Adaco (Purchasing), Microsoft Office, and other food & beverage computer systems.
• Requires the ability to operate and utilize culinary production equipment and tools effectively.

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:

• Must have the ability to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, standing and walking, especially during peak restaurant hours or events.
• The role requires extended periods of time sitting while working on a computer.
• Clear vision is important for reading reports, analyzing data, and overseeing Culinary activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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