Lead Sous Chef – High-Volume Club Kitchen

Seabrook Island Club; Johns Island (SC); On-site; USD 70,000 - 100,000; Full time

Job summary

Seabrook Island Club seeks an experienced Sous Chef to work as second in command in the kitchen, overseeing food production and ensuring quality standards set by the Executive Chef. The role supports the Executive Chef in their absence and collaborates with chefs to maintain exceptional service for members and guests.

The ideal candidate will have 4+ years of progressive managerial experience in a high-volume club or hotel, strong leadership, organizational, and communication skills, and

Qualifications

• Leadership, management, and communication skills required.
• Minimum 4 years in progressive managerial roles in a high-volume club or hotel.
• Working knowledge of computer programs needed.

Responsibilities

• Lead by example and promote Seabrook Core Values and standards.
• Supervise kitchen preparation for service across all stations.
• Verify portion sizes, quality standards, and department rules are followed.
• Ensure sanitation, nutrition, and safety practices are maintained by staff.
• Supervise production of all food items and inspect garnishes, flavor, and consistency.
• Assist with menu planning, specials, and food purchasing; train new employees.
• Assume managerial duties in the absence of the Executive Chef or Executive Sous Chef.
• Plan daily lineups and conduct staff meetings; complete annual reviews as assigned.
• Maintain professional relationships with staff and ensure safe, efficient kitchen operations.

Skills

Leadership

Management

Organizational

Communication

Education

Culinary Arts Degree preferred, negotiable

Job description

Seabrook Island Club seeks an experienced Sous Chef to work as second in command in the kitchen, overseeing food production and ensuring quality standards set by the Executive Chef. The role supports the Executive Chef in their absence and collaborates with chefs to maintain exceptional service for members and guests.

The ideal candidate will have 4+ years of progressive managerial experience in a high-volume club or hotel, strong leadership, organizational, and communication skills, and