Chef de Cuisine: Lead Creative, High-Volume Dining

Seabrook Island Club; Johns Island (SC); On-site; USD 90,000 - 130,000; Full time

Job summary

Seabrook Island Club is seeking a Chef de Cuisine to oversee daily culinary operations, ensure quality and presentation of all dishes, and maintain a safe, sanitary work environment. Responsible for menu planning, budgets, payroll and food cost control in a high-volume club setting.

Responsibilities include hiring and training staff, cost monitoring, and maintaining strong communication with Culinary Director and club members.

Qualifications

• Minimum 4 years of experience as head chef or executive sous chef in a high-volume club or resort.
• Strong management, organizational and communication skills are required.
• Working knowledge of computer programs is necessary.

Responsibilities

• Oversee hiring, training and supervision of culinary staff.
• Plan menus balancing creativity, cost and member preferences.
• Monitor food cost, purchasing specifications and waste control.
• Ensure sanitation and safety compliance and staff training.

Skills

Management

Organizational skills

Communication

Computer skills

Leadership

Education

Culinary Arts Degree

Accredited Apprenticeship

CEC certification (goal)

Job description

Seabrook Island Club is seeking a Chef de Cuisine to oversee daily culinary operations, ensure quality and presentation of all dishes, and maintain a safe, sanitary work environment. Responsible for menu planning, budgets, payroll and food cost control in a high-volume club setting.

Responsibilities include hiring and training staff, cost monitoring, and maintaining strong communication with Culinary Director and club members.