Coastal Sous Chef: Lead Kitchen & Mentorship

Kiawah Island Club; Johns Island (SC); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Vision insurance

Dental insurance

Disability insurance

401(k) with employer contribution

Employee meals

Complimentary golf at our courses

Free gym membership

Cell phone reimbursement

Job summary

B-Liner at the Beach Club, part of the Kiawah Island Club, is seeking an experienced Sous Chef to join a vibrant coastal dining team. You will support daily operations, supervise cooks, and help execute a dynamic menu with a focus on fresh, local ingredients and hospitality.

Guided by Culinary Advisor Mike Lata and Executive Chef Geoffroy Deconinck, you will contribute to a high-performing kitchen culture, mentor staff, and participate in special events and private functions to elevate the guest

Qualifications

• Experience in a chef/kitchen leadership role.
• Ability to work mornings, evenings, weekends, and holidays.
• Strong emphasis on quality and hospitality.

Responsibilities

• Project a passion for cuisine, quality and hospitality by leading by example.
• Assist the Executive Chef and Chef team in overseeing daily culinary operations.
• Participate actively in daily food production and service to ensure dishes meet high standards.
• Lead and support kitchen staff during service, maintaining consistency and a positive environment.
• Assist with menu execution and contribute ideas for seasonal dishes and events.
• Ensure proper preparation, portioning, presentation and quality of all food items.
• Collaborate with Front of House to ensure a premier member and guest experience.
• Support private events and special culinary experiences as needed.
• Assist with kitchen administration, scheduling and organization.

Skills

Leadership

Team leadership

Training & development

Food preparation

Job description

B-Liner at the Beach Club, part of the Kiawah Island Club, is seeking an experienced Sous Chef to join a vibrant coastal dining team. You will support daily operations, supervise cooks, and help execute a dynamic menu with a focus on fresh, local ingredients and hospitality.

Guided by Culinary Advisor Mike Lata and Executive Chef Geoffroy Deconinck, you will contribute to a high-performing kitchen culture, mentor staff, and participate in special events and private functions to elevate the guest