Dynamic Sous Chef: Lead High-Volume Kitchen & Menu Creation

Islander 71; Forest Trail (SC); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Health insurance

Paid time off

Career development

Islander71 beachfront setting

Job summary

Islander 71 Fish House & Deck Bar on the Intracoastal Waterway is seeking an experienced Sous Chef to lead a fast-paced kitchen. You will oversee production, train staff, and ensure top-quality dishes.

This role requires strong leadership, menu development, and strict adherence to safety standards; you will manage inventory, scheduling, and vendor relations to drive cost control and guest satisfaction. Evening and weekend shifts required.

Qualifications

• Proven experience as Kitchen Manager or Chef de Cuisine in a high-volume restaurant or hospitality setting.
• Strong leadership and team-building skills, with the ability to motivate and inspire a diverse team.
• Excellent organizational and time management abilities, with a keen attention to detail.
• In-depth knowledge of food safety and sanitation regulations.
• Creative flair and passion for culinary innovation.
• Effective communication and interpersonal skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Flexibility to work evenings, weekends, and holidays as required.

Responsibilities

• Kitchen Leadership: Lead by example, fostering a positive and collaborative work environment among kitchen staff.
• Production Management: Efficiently manage kitchen operations to meet high-volume demands while maintaining quality and consistency.
• Menu Development: Collaborate with the culinary team to develop innovative and enticing menu offerings.
• Inventory Control: Implement effective inventory management systems to minimize waste, control costs, and ensure optimal stock levels.
• Staff Training and Development: Provide hands-on training and mentorship to kitchen staff, promoting skill development and career growth opportunities.
• Quality Assurance: Enforce strict adherence to food safety and sanitation standards, conducting regular inspections and ensuring compliance with health regulations.
• Vendor Relations: Cultivate positive relationships with suppliers and vendors to source high-quality ingredients and negotiate competitive pricing.
• Budget Management: Work closely with management to develop and adhere to budgetary guidelines, monitoring expenses and identifying cost-saving opportunities.
• Scheduling: Create and manage kitchen staff schedules, optimizing staffing levels to meet operational needs and labor targets.
• Communication: Maintain open and transparent communication with management and front-of-house staff to ensure seamless coordination and exceptional guest experiences.

Skills

Kitchen Leadership

Team Motivation

High-Volume Environment

Food Safety

Menu Development

Vendor Relations

Budgeting

Scheduling

Job description

Islander 71 Fish House & Deck Bar on the Intracoastal Waterway is seeking an experienced Sous Chef to lead a fast-paced kitchen. You will oversee production, train staff, and ensure top-quality dishes.

This role requires strong leadership, menu development, and strict adherence to safety standards; you will manage inventory, scheduling, and vendor relations to drive cost control and guest satisfaction. Evening and weekend shifts required.