Creative Sous Chef - Flexible Schedule, Free Meals

Rusty Hooks LLC; Charleston (SC); On-site; USD 42,000 - 68,000; Full time

Benefits offered by this job

Employee discounts

Flexible schedule

Free food & snacks

Free uniforms

Health insurance

Paid time off

Job summary

Fin & Crab in Charleston, SC is seeking a talented Sous Chef to lead our culinary team and help deliver great food in a dynamic kitchen.

Responsibilities include assisting the Executive Chef, supervising line cooks, ensuring consistency in quality and portion control, and collaborating on menus.

Requirements: 2+ years as Sous Chef or senior line cook, strong leadership, and knowledge of food cost, inventory, and sanitation; ServSafe preferred.

Qualifications

• 2+ years of experience in a Sous Chef or senior line cook role.
• Strong knowledge of culinary techniques, knife skills and kitchen equipment.
• Proven leadership and team management abilities in a high-volume kitchen.
• Experience with food cost management, ordering and inventory control.
• ServSafe certification or equivalent food handler's license preferred.
• Ability to work nights, weekends and holidays as needed.
• Passionate, dependable and able to perform under pressure.

Responsibilities

• Assist the Executive Chef in daily kitchen operations and menu execution.
• Supervise, train and mentor line cooks and kitchen staff.
• Ensure consistent food quality, presentation and portion control.
• Manage food prep, inventory and ordering to minimize waste and control costs.
• Maintain strict adherence to food safety, sanitation and health code standards.
• Step in as acting head of kitchen in the Executive Chef's absence.
• Collaborate on menu development and seasonal specials.

Skills

Culinary techniques

Knife skills

Leadership

Team management

Food cost management

Inventory control

Food safety & sanitation

Education

ServSafe certification

Tools

Commercial kitchen equipment

Job description

Fin & Crab in Charleston, SC is seeking a talented Sous Chef to lead our culinary team and help deliver great food in a dynamic kitchen.

Responsibilities include assisting the Executive Chef, supervising line cooks, ensuring consistency in quality and portion control, and collaborating on menus.

Requirements: 2+ years as Sous Chef or senior line cook, strong leadership, and knowledge of food cost, inventory, and sanitation; ServSafe preferred.