Senior Sous Chef: Lead Kitchen Ops & Menu

Seabrook Island Club; Charleston (SC); On-site; USD 60,000 - 80,000; Full time

Job summary

Seabrook Island Club is seeking an experienced Sous Chef to lead and coordinate the kitchen team, ensuring production meets quality standards and guest expectations. You will oversee day-to-day operations, monitor sanitation, and assist with menu planning and purchasing.

In this role you will supervise staff, conduct lineups, and participate in ongoing training to maintain excellence in a fast-paced club environment. Strong leadership and communication are essential for success.

Qualifications

• Culinary Arts Degree preferred but negotiable depending on previous work history.
• Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment.
• Good leadership, management, organizational, and communication skills; a working knowledge of computer programs.

Responsibilities

• Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.
• Supervises kitchen preparation for service of all stations.
• Verifies portion sizes and quality standards; enforces department rules, policies and procedures.
• Ensures sanitation, nutrition, and safety practices are maintained by kitchen employees.
• Supervises production of all food items.
• Assists Executive Chef with menu planning, specials, and food purchasing.
• Assumes managerial responsibility in the absence of the Executive Chef & Executive Sous Chef.
• Plans and conducts daily lineups and staff meetings.
• Completes annual reviews for kitchen staff as assigned.
• Maintains professional relationships with all staff.
• Ensures proper maintenance of kitchens for safe and efficient operations.
• Produces and enforces daily cleaning checklists and assigns downtime cleaning tasks.
• Enforces prep lists and station usage across departments.
• Ensures products are wrapped, labeled, and dated.
• Maintains transfer sheets & invoices for timely accounting records.
• Engages in ongoing culinary knowledge through demonstrations and training.
• Records member/guest comments and assists with daily kitchen manager reports.

Skills

Leadership

Management

Organizational skills

Communication skills

Computer skills

Education

Culinary Arts Degree

Tools

Food service equipment

Cutlery knowledge

Job description

Seabrook Island Club is seeking an experienced Sous Chef to lead and coordinate the kitchen team, ensuring production meets quality standards and guest expectations. You will oversee day-to-day operations, monitor sanitation, and assist with menu planning and purchasing.

In this role you will supervise staff, conduct lineups, and participate in ongoing training to maintain excellence in a fast-paced club environment. Strong leadership and communication are essential for success.