Senior Sous Chef: Live Fire & Fine Dining Leadership

Kiawah Island Club; Johns Island (SC); Presencial; USD 65.000 - 90.000; Tempo integral

Benefícios oferecidos por esta vaga

Health insurance

401(k) with employer contribution

Free parking

Employee meals

Complimentary golf

Gym membership

Costco membership

Resumo da vaga

The Kiawah Island Club is seeking an experienced Sous Chef for the Cassique clubhouse. Cassique features two dining venues and live open fire cooking; you will join a team led by Executive Chef Michael O'Shaughnessy in a brand-new showcase kitchen.

You will lead culinary operations, mentor staff, participate in menu planning for restaurants and events, and collaborate with the Chef team to ensure quality and growth opportunities.

Qualificações

• Minimum experience as Sous Chef or higher in upscale clubs or fine dining.
• Ability to manage kitchen operations in absence of Chef de Cuisine.
• Experience with menu development and holiday events.
• Strong leadership and staff development skills.

Responsabilidades

• Lead by example to inspire culinary excellence.
• Oversee all Cassique Clubhouse kitchen operations.
• Collaborate with Chef team on menus for events and holidays.
• Provide training, supervision and professional development for kitchen staff.
• Participate in production to execution; cover any position as needed.
• Assist with inventory, organization and kitchen maintenance.
• Work with cooks and stewards to promote a positive, efficient atmosphere.
• Coordinate with FOH team to support staff engagement.

Conhecimentos

Culinary leadership

Menu planning

Staff training

Team collaboration

Live fire cooking

Wood-fired grill

Ferramentas

Wood-fired grill

Descrição da vaga

The Kiawah Island Club is seeking an experienced Sous Chef for the Cassique clubhouse. Cassique features two dining venues and live open fire cooking; you will join a team led by Executive Chef Michael O'Shaughnessy in a brand-new showcase kitchen.

You will lead culinary operations, mentor staff, participate in menu planning for restaurants and events, and collaborate with the Chef team to ensure quality and growth opportunities.