Executive Sous Chef — High-Volume Upscale Dining

Berkeley-Hall-Club,-Inc.; Bluffton (SC); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Healthcare benefits

401K match

Retention bonus

Paid time off

Paid holidays

Life insurance

Free lunch

Golf privileges

Pro-Shop discounts

Recognition program

Employee celebrations

Referral bonus

Service awards

Job summary

Berkeley Hall Club, Inc. seeks an Executive Sous Chef to lead food preparation and presentation for members and guests, ensuring high quality and guest satisfaction. You will work closely with the Executive Chef, manage daily kitchen operations, and supervise culinary staff in a high-volume environment.

The role requires a hands-on leader who can train staff, control costs, and uphold sanitation standards while delivering exceptional dining experiences at the club.

Qualifications

• Minimum 3+ years experience cooking in upscale dining
• Ability to understand high-volume operations
• Strong interpersonal and organizational skills; computer knowledge

Responsibilities

• Collaborate with Executive Chef to ensure member/guest satisfaction
• Create menu items and daily specials with presentation
• Oversee scheduling with approval of Executive Chef
• Ensure quality of food prep and presentation across kitchens
• Train and supervise culinary team as needed
• Manage food costs and inventory
• Maintain sanitation and OSHA compliance
• Coordinate with vendors for par levels and purchasing
• Provide day-to-day supervision in absence of Sous Chef or Exec Chef
• Communicate issues and feedback to kitchen staff

Skills

Upscale dining

High-volume ops

Self-starter

Interpersonal skills

Computer knowledge

Physical stamina

Work under pressure

Job description

Berkeley Hall Club, Inc. seeks an Executive Sous Chef to lead food preparation and presentation for members and guests, ensuring high quality and guest satisfaction. You will work closely with the Executive Chef, manage daily kitchen operations, and supervise culinary staff in a high-volume environment.

The role requires a hands-on leader who can train staff, control costs, and uphold sanitation standards while delivering exceptional dining experiences at the club.