Executive Sous Chef

Genesis Distribution; Georgetown (SC); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

401(k) Retirement

Medical Insurance, Dental, Vision, and

Health Savings Account

PTO, Paternity Leave, Jury Duty, Berev

Job summary

DeBordieu Club in Georgetown, SC seeks an Executive Sous Chef to support the Executive Chef in overseeing all culinary operations, lead daily kitchen activities, and ensure menu execution for member dining, banquets, and events.

This full-time on-site role requires strong leadership, cost control, food safety, and collaboration with front-of-house to deliver exceptional dining experiences for members and guests.

Qualifications

• Adaptability to work across various kitchen stations and contribute to different tasks as needed.
• Handle member or guest complaints professionally and ensure customer satisfaction.
• Stay up to date with culinary trends and suggest improvements to operational practices.
• Understands hygiene, sanitation, and food safety rules; maintains the highest sanitary and safe conditions.
• In-depth knowledge of state and local health and safety regulations.
• Works in an environment that is fast-paced and high in demand.

Responsibilities

• Lead and supervise daily kitchen operations and staff.
• Oversee menu execution for member dining, banquets, and events.
• Design and test seasonal menus, specials, and event offerings.
• Ensure consistency, creativity, and adherence to club standards.
• Collaborate with FOH leadership to ensure smooth service and timely execution.
• Monitor food quality, presentation, and cost-control practices.

Skills

Adaptability

Guest relations

Trends & menu innovation

Hygiene & sanitation

Health & safety knowledge

Fast-paced environment

Education

Culinary Arts degree preferred

Vocational culinary training preferred

Food Safety/Food Handler’s Certification

Culinary federation certification a plus

2+ years chef experience

CC/Golf club experience a plus

Flexible schedule (evenings, weekends, holidays)

CPR/AED/First Aid a plus

Job description

Conveniently nestled just north of Charleston in the Pawleys Island area, DeBordieu strikes the perfect harmony between tranquility and vibrant community life. Enriched by centuries of history, DeBordieu beckons discerning families seeking a refi ned yet relaxed Lowcountry lifestyle. At DeBordieu Club, we invite you to step into a world where history intertwines seamlessly with contemporary luxury.

Currently, with nine unique F&B experiences and catering events off ered at DeBordieu Club, being a part of the culinary team can be a rewarding and adventurous experience. From the Beanery (coff ee shop) to the Marsh Grill (casual dining) to the Beach Club (casual fi ne dining) and all other food establishments catered for our beachgoers or golfers, you will fi nd that it is never a dull day at DeBordieu Club. There is something for everyone.

Club is open 6 days per week, 12 months per year.

Age of Club: 40

Number of Members: 972

Gross Dollar Volume: $18,000,000.00

Golf Facilities

• 18 hole course, par 72, designed by Pete Dye

Racquet Facilities

Swimming Facilities

One is oceanfront

Other Athletic Facilities

Pickleball Courts

Dining Facilities

• 2 Casual Dining Room
• 1 Formal Dining Room
• 1 Beanery
• 2 Gazebo
• The Porch & Bar
• The Blue Heron

Date Posted

10/9/2026

Job Title

Executive Sous Chef

Job Description

The Executive Sous Chef is a full-time, on-site position based in Georgetown, SC, supporting the Executive Chef in overseeing all culinary operations. This role involves supervising daily kitchen activities, including menu execution, line operations, and food preparation for member dining, banquets, and special events. The Executive Sous Chef helps design and test seasonal menus, specials, and event offerings, ensuring creativity, consistency, and alignment with club standards. Responsibilities include leading and training kitchen staff, monitoring food quality and presentation, and enforcing food safety, sanitation, and cost-control practices. The role also collaborates closely with front-of-house leadership to ensure smooth service, timely execution, and exceptional dining experience for members and guests.

Candidate Qualifications

• Adaptability to work across various kitchen stations and contribute to different tasks as needed.
• Handle member or guest complaints professionally and ensure customer satisfaction.
• Stay up to date with culinary trends and suggest improvements to operational practices.
• Understands hygiene, sanitation, and food safety rules; maintains the highest sanitary and safe conditions.
• In-depth knowledge of state and local health and safety regulations.
• Works in an environment that is fast-paced and high in demand.

Educational Requirements

• Culinary Arts Degree preferred, but not required.
• Post-secondary vocational training at a culinary institution is preferred.
• Food Safety Certification/Food Handler’s Certification required.
• American Culinary Federation Certification/applicable hospitality association a plus.
• Minimum of two (2) years of work experience of chef experience.
• Country Club or Golf Club experience is a plus but not required.
• Flexible schedule including evenings, weekends, and holidays as needed.
• CPR/AED and/or First Aid Certification a plus.

Date Position Available

10/14/2026

Other Benefits

Full-time, non-seasonal employees get to enjoy additional perks including:

• 401(k) Retirement
• Medical Insurance, Dental, Vision, and more
• Health Savings Account
• PTO, Paternity Leave, Jury Duty, and Bereavement