Lead Sous Chef: High-Volume Kitchen Leader

Seabrook Island; Northern (KY, SC); Hybrid; USD 42,000 - 65,000; Full time

Job summary

Seabrook Island is seeking an experienced Sous Chef to lead by example and manage food production in a high-volume club environment. You will supervise all kitchen staff, ensure quality, sanitation and safety, and assist with menu planning and purchasing.

You will also train staff, conduct lineups, and help maintain daily operational reports, while stepping in for the Executive Chef when needed. Strong leadership and communication are essential.

Qualifications

• Education: Culinary Arts Degree preferred but negotiable depending on work history.
• Experience: Minimum 4 years progressive managerial responsibilities in a high-volume club or hotel.
• Skills: Strong leadership, management, organizational and communication abilities.
• Tech: Working knowledge of computer programs.

Responsibilities

• Lead by example and promote Seabrook Core Values and policies.
• Supervise kitchen preparation for service across all stations.
• Ensure portion sizes and quality standards are maintained.
• Monitor sanitation, nutrition and safety practices among staff.
• Oversee production of all food items and menu planning support.
• Inspect garnishes, flavor, and consistency of dishes.
• Assist with menu planning, specials, and food purchasing.
• Act as manager in absence of Executive Chef / Executive Sous Chef.
• Plan daily lineups and conduct staff meetings.
• Train new employees and complete periodic reviews.
• Maintain professional relationships with staff and visitors.
• Ensure safe, efficient kitchen operations and proper cleaning regimes.
• Oversee prep lists, labeling, and product dating.
• Maintain transfer sheets and invoices for accounting.
• Pursue culinary knowledge through demonstrations and continuing education.
• Record guest comments and assist with daily kitchen reports.

Skills

Leadership

Management

Organizational skills

Communication

Computer skills

Education

Culinary Arts Degree

Tools

Kitchen equipment

Job description

Seabrook Island is seeking an experienced Sous Chef to lead by example and manage food production in a high-volume club environment. You will supervise all kitchen staff, ensure quality, sanitation and safety, and assist with menu planning and purchasing.

You will also train staff, conduct lineups, and help maintain daily operational reports, while stepping in for the Executive Chef when needed. Strong leadership and communication are essential.