Chef de Cuisine

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.

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.

Your Craft (Primary Duties)

• 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.

Your Ingredients (Job Requirements)

• 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.

Ready to revive your culinary journey? Apply today to bring your creativity, passion, and old‑school‑meets‑new‑school inspiration to our kitchen team.

EOE / DFWP