Chef de Cuisine

Haig Point; Beaufort (SC); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Potential employee housing on Daufusk?

Job summary

Haig Point Club on Daufuskie Island, South Carolina, is seeking a passionate Chef de Cuisine to join our culinary leadership team and lead daily operations with hands‑on excellence.

You will shape menus, develop recipes, manage food and labor costs, oversee service excellence across all dining venues and events, and mentor a dedicated team committed to quality, teamwork and pride in service.

Qualifications

• High school diploma or equivalent required.
• Culinary degree, professional certification or completed apprenticeship strongly preferred.
• Minimum of five years of professional culinary experience, preferably in a private club, luxury resort, hotel or upscale, high‑volume dining environment.
• Minimum of three years of culinary leadership or supervisory experience.
• Experience with both à la carte dining and banquet/high‑volume production.
• Strong knowledge of culinary techniques, kitchen operations, sanitation and food‑safety practices.
• Experience with menu development, recipe costing, purchasing, inventory and labor management.
• Working knowledge of budgets, P&L statements and food and labor cost controls.
• SERV Safe Manager certification preferred or ability to obtain certification after hire.

Responsibilities

• Partner with the Executive Chef to establish culinary goals, standards, menus, budgets and operational priorities.
• Assist in leading daily culinary operations across the Club's dining venues, banquets and special events.
• Maintain a hands‑on leadership presence by working the line, expediting service and assisting with production as needed.
• Ensure food preparation, flavor, consistency, portioning, presentation and timeliness meet or exceed Club standards.
• Develop, cost and implement menus in collaboration with the Executive Chef.
• Assist with seasonal menus, daily features, member events and unique culinary experiences.
• Create and maintain standardized recipes, production sheets, station guides and plating standards.
• Monitor food and labor costs and take appropriate corrective action when financial goals are not being met.
• Assist with scheduling, payroll and maintaining appropriate staffing levels.
• Oversee ordering, receiving, inventory, product rotation and proper utilization of ingredients.
• Participate in monthly inventories and maintain accurate inventory‑control practices.
• Ensure all products received meet established quality, quantity and pricing standards.
• Collaborate closely with Food & Beverage leadership, Catering, Banquets and Clubhouse management to successfully execute events and member functions.
• Train, coach and develop culinary team members while establishing clear expectations and accountability.
• Delegate responsibilities effectively based on individual team members' skills and experience.
• Assist with interviewing, hiring, onboarding and performance evaluation of culinary employees.
• Conduct pre‑shift meetings, training sessions and departmental meetings as needed.
• Maintain exceptional standards of cleanliness, organization, sanitation and food safety.
• Ensure food is properly dated, labeled, stored, rotated and protected from contamination.
• Maintain detailed knowledge of menus, ingredients, allergens, preparation techniques and presentation standards.
• Respond professionally to member and guest requests, dietary needs and food‑related concerns.
• Maintain a professional and visible presence in the kitchen and dining areas.
• Communicate equipment issues and maintenance needs promptly.
• Complete administrative duties and operational reports as assigned.
• Foster a positive kitchen culture built on professionalism, communication, teamwork and accountability.
• Follow all Club policies, procedures, appearance standards and food‑safety requirements.
• Work a flexible schedule, including days, evenings, weekends and holidays.
• Perform other duties as assigned by the Executive Chef.

Skills

Culinary leadership

Culinary techniques

Menu development

Budget & cost control

Food safety

Staff coaching

Communication

Education

High school diploma or equivalent

Culinary degree

Professional certification or apprenticeship

Job description

Create Exceptional Food. Lead an Exceptional Team. Experience Life on Daufuskie Island.

Haig Point Club is a premier private residential club located on beautiful Daufuskie Island, South Carolina, where Lowcountry charm, exceptional hospitality and island living come together.

Accessible only by ferry, Haig Point offers a truly unique setting surrounded by pristine beaches, championship golf, tennis, pickleball, equestrian facilities and exceptional member dining experiences.

Our culinary team plays an important role in creating memorable experiences for our members and guests—from everyday dining and special events to private celebrations and cherished Club traditions.

We are seeking a passionate, hands‑on and accomplished Chef de Cuisine to join our culinary leadership team. This is an exciting opportunity for a chef who takes pride in culinary excellence, enjoys developing people and thrives in a hospitality environment where relationships and experiences matter as much as the food.

The Chef de Cuisine will partner closely with the Executive Chef to lead daily culinary operations, elevate food quality and presentation, develop talent and ensure a consistently exceptional dining experience across the Club.

THE OPPORTUNITY

CHEF DE CUISINEHaig Point Club | Daufuskie Island, South Carolina

Create Exceptional Food. Lead an Exceptional Team. Experience Life on Daufuskie Island.

Haig Point Club is a premier private residential club located on beautiful Daufuskie Island, South Carolina, where Lowcountry charm, exceptional hospitality and island living come together.

Accessible only by ferry, Haig Point offers a truly unique setting surrounded by pristine beaches, championship golf, tennis, pickleball, equestrian facilities and exceptional member dining experiences.

Our culinary team plays an important role in creating memorable experiences for our members and guests—from everyday dining and special events to private celebrations and cherished Club traditions.

We are seeking a passionate, hands‑on and accomplished Chef de Cuisine to join our culinary leadership team. This is an exciting opportunity for a chef who takes pride in culinary excellence, enjoys developing people and thrives in a hospitality environment where relationships and experiences matter as much as the food.

The Chef de Cuisine will partner closely with the Executive Chef to lead daily culinary operations, elevate food quality and presentation, develop talent and ensure a consistently exceptional dining experience across the Club.

THE OPPORTUNITY

As Chef de Cuisine, you will be a visible and engaged leader in the kitchen, inspiring the culinary team through your knowledge, professionalism and passion for great food.

You will help shape menus, develop recipes, manage food and labor costs, execute events and build a kitchen culture centered on quality, accountability, teamwork and pride in service.

KEY RESPONSIBILITIES

• Partner with the Executive Chef to establish culinary goals, standards, menus, budgets and operational priorities.
• Assist in leading daily culinary operations across the Club's dining venues, banquets and special events.
• Maintain a hands‑on leadership presence by working the line, expediting service and assisting with production as needed.
• Ensure food preparation, flavor, consistency, portioning, presentation and timeliness meet or exceed Club standards.
• Develop, cost and implement menus in collaboration with the Executive Chef.
• Assist with seasonal menus, daily features, member events and unique culinary experiences.
• Create and maintain standardized recipes, production sheets, station guides and plating standards.
• Monitor food and labor costs and take appropriate corrective action when financial goals are not being met.
• Assist with scheduling, payroll and maintaining appropriate staffing levels.
• Oversee ordering, receiving, inventory, product rotation and proper utilization of ingredients.
• Participate in monthly inventories and maintain accurate inventory‑control practices.
• Ensure all products received meet established quality, quantity and pricing standards.
• Collaborate closely with Food & Beverage leadership, Catering, Banquets and Clubhouse management to successfully execute events and member functions.
• Train, coach and develop culinary team members while establishing clear expectations and accountability.
• Delegate responsibilities effectively based on individual team members' skills and experience.
• Assist with interviewing, hiring, onboarding and performance evaluation of culinary employees.
• Conduct pre‑shift meetings, training sessions and departmental meetings as needed.
• Maintain exceptional standards of cleanliness, organization, sanitation and food safety.
• Ensure food is properly dated, labeled, stored, rotated and protected from contamination.
• Maintain detailed knowledge of menus, ingredients, allergens, preparation techniques and presentation standards.
• Respond professionally to member and guest requests, dietary needs and food‑related concerns.
• Maintain a professional and visible presence in the kitchen and dining areas.
• Communicate equipment issues and maintenance needs promptly.
• Complete administrative duties and operational reports as assigned.
• Foster a positive kitchen culture built on professionalism, communication, teamwork and accountability.
• Follow all Club policies, procedures, appearance standards and food‑safety requirements.
• Work a flexible schedule, including days, evenings, weekends and holidays.
• Perform other duties as assigned by the Executive Chef.

WHAT WE'RE LOOKING FOR

Minimum Qualifications

• High school diploma or equivalent required.
• Culinary degree, professional certification or completed apprenticeship strongly preferred.
• Minimum of five years of professional culinary experience, preferably in a private club, luxury resort, hotel or upscale, high‑volume dining environment.
• Minimum of three years of culinary leadership or supervisory experience.
• Demonstrated experience with both à la carte dining and banquet/high‑volume production.
• Strong knowledge of culinary techniques, kitchen operations, sanitation and food‑safety practices.
• Experience with menu development, recipe costing, purchasing, inventory and labor management.
• Working knowledge of budgets, P&L statements and food and labor cost controls.
• SERV Safe Manager certification preferred or ability to obtain certification after hire.

YOUR SUCCESS WILL COME FROM

• A genuine passion for culinary excellence and hospitality.
• A hands‑on leadership style and willingness to work alongside your team.
• The ability to inspire, coach, develop and hold team members accountable.
• Strong organization and the ability to manage competing priorities in a fast‑paced environment.
• Excellent verbal and written communication skills.
• The ability to provide clear direction and follow through.
• Professionalism when responding to member requests and service challenges.
• A commitment to exceptional member service and the private‑club experience.
• The ability to collaborate effectively with culinary, service, banquet and Club leadership.
• Dependability, adaptability, integrity and a positive attitude.

LIFE AT HAIG POINT

Working at Haig Point is more than a job—it's an opportunity to become part of a unique island community and a team that takes tremendous pride in creating exceptional experiences.

Daufuskie Island offers an extraordinary Lowcountry lifestyle, and our team members have the opportunity to work in an environment where hospitality, connection, teamwork and a sense of community are at the heart of what we do.

Potential employee housing on Daufuskie Island may be available for the right candidate, based on availability and applicable terms.

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods.
• Ability to lift, carry or move up to 50 pounds.
• Ability to push, pull, bend, stoop and reach overhead.
• Ability to work in a commercial kitchen with varying temperatures.
• Ability to safely operate standard commercial kitchen equipment.
• Ability to perform computer and administrative duties as required.

JOIN OUR TEAM

If you are a culinary leader who is passionate about food, committed to developing people and excited by the opportunity to create memorable dining experiences in one of South Carolina's most distinctive settings, we invite you to explore a future with Haig Point.

Haig Point Club is an equal‑opportunity employer committed to creating a professional, welcoming and team‑oriented workplace.