Sous Chef

Avocet Hospitality Group; Folly Beach (SC); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Paid time off

Medical insurance

401k with employer matching

Discounts at Avocet properties

Job summary

Avocet Hospitality Group is seeking a skilled Sous Chef for the Tides Folly Beach kitchen. You will provide leadership to the culinary team, supervise daily kitchen operations, and ensure that meals meet quality, presentation, and safety standards.

The role requires 5 years of kitchen experience with at least 1 year in a supervisory capacity, strong English communication, and the ability to manage high-volume service with a focus on guest satisfaction.

Qualifications

• Education: High school diploma, culinary certificate or degree.
• 5 years kitchen experience and 1 year in management.
• Must be able to speak, write and understand English.
• Strong communication and leadership under pressure.
• Ability to work long hours (50+ per week).

Responsibilities

• Train, develop and motivate supervisors and culinary staff to meet culinary standards.
• Lead kitchen operations, expediting orders for quality and presentation.
• Ensure proper food handling, sanitation and temperature controls.
• Manage staffing, scheduling and menu costing to meet budgets.
• Provide coaching and feedback to improve guest satisfaction and teamwork.

Skills

English proficiency

Communication

Team leadership

Under pressure

Food safety

Education

High school diploma

Culinary certificate or degree

Tools

Stove

Oven

Mixer

Blender

Fryer

Grill

Steamer

Knives

Computer

Job description

JOB TITLE

Sous Chef

DEPARTMENT

Kitchen

LOCATION

Tides Folly Beach

REPORTS TO

Executive Chef

POSITION SUMMARY

The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout daily operations They will take on many responsibilities to ensure the successful operation of the kitchen and culinary team Their duties include monitoring kitchen activities expediting orders to ensure quality and presentation and ensuring that the kitchen staff has proper direction This involves a large degree of supervising the kitchen staff solving problems that arise in the kitchen and seizing control of any situation at a moments notice

MAIN DUTIES AND RESPONSIBILITIEST

Train develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basisTeach preparation according to recipes follow up and discuss ways of constantly improving the cuisine at the propertyDisplay exceptional leadership by providing a positive work environment counseling employees as appropriate and demonstrating a dedicated and professional approach to managementUnderstand employee positions well enough to perform duties in employees absence or determine appropriate replacements to fill gapsProvide guidance and direction to the team for all day to day operations in the kitchen including setting and measuring performance standardsAdvocate sound financial and business decision makingDemonstrate honesty and integrity and lead by exampleProvide and support service behaviors that are above and beyond for customer satisfaction and retentionUtilize interpersonal and communication skills to lead and influence kitchen staff positivelyImprove service by communicating and assisting team members to understand guest needs and provide guidance feedback and individual coaching when neededDelegate as appropriate to develop supervisors and team members to accept responsibility and meet clearly defined goals and objectivesReview staffing levels to ensure that guest service operational needs and financial objectives are metProvide input to develop the menu and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operationEnsure departmental compliance with food handling and sanitation standards as required by SCDHEC and hotel standardsFollow proper handling and correct temperature of all food productsEnsure proper purchasing receiving and food storage standards in the kitchenEnsure all equipment in the kitchen is properly maintained and in working order in accordance with SCDHEC and hotel standardsEnsure all products are prepared in a consistent manner and meet departmental appearance and quality standardsDeliver superior quality products presentations and flavorMaintain quality through levels of receiving and storage and the production and presentation of foodEnsure proper grooming and hygiene standards are followed by all kitchen staffActively respond to and handle guest problems and complaintsEnsure sufficient staffing levels are scheduled to accommodate business demandsReview daily weekly and monthly schedules to meet forecast and budgetFollow and enforce all applicable safety procedures specified for kitchen and food serversDiscuss food cost reports with kitchen and F&B management on a consistent basisAttend the daily meetings and other administrative sessionsIdentify the developmental needs of kitchen staff Provide coaching mentoring to help them improve their knowledge and skillsAble to interview new applicants for the kitchenTrain kitchen associates on the fundamentals of good cooking and excellent plate presentationsConsistently review finished products for quality and presentation before the orders are sent to guestsAble to perform additional duties as requested by the hotel management as and when requiredEnsure disciplinary procedures and documentation are completed according to hotel Operational Standards and Management PolicyDisplay leadership in guest hospitality Exemplify excellent customer service Create a positive atmosphere for guest and team relationsPossess an eye for detail and creativity to look at things differently to develop the Food and Beverage ExperienceOther duties as assigned by the Executive Chef Food & Beverage Director or other members of the hotel senior leadership team

SUPERVISORY RESPONSIBILITIES

Cooks Stewards

JOB REQUIREMENTS

Education High school diploma culinary certificate or degree Experience 5 years kitchen experience 1 year management SkillsMust be able to speak write and understand EnglishMust have a complete understanding of the fundamentals of the culinary operationMust be able to follow instructions both verbally and written accuratelyMust be able to deliver instructions both verbally and written accuratelyMust be able to work around kitchen equipmentMust be able to work with all types of food seasonings etcMust possess excellent communication skills listening verbal and writtenMust be professional in appearance and demeanorMust be able to work under pressureMust be able to work in a fast paced environmentMust be able to work a minimum of 50 hours per week

WORKING CONDITIONS

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Equipment to Be Used stove oven mixer blender fryer grill steamer pots propane burner smoker knives computer Physical & Mental RequirementsAble to stand and work in a hot noisy and very busy environment for extended periods of timeAbility to work under and clearly communicate in a high pressure environmentAbility to clearly communicate with the team other departments and managementRemain stationary for long periods of timeUse their hands to handle control or feel objects tools or controlsPosition requires many repetitive movementsAble to move push pull and lift 75 poundsMove about and traverse for long periods of timeBend or twist their body Work EnvironmentAble to work in any environment found in the hotel or off site while representing the hotelAlways wear uniforms such as aprons or jacketsAre often exposed to hazardous situations and conditions that produce cuts or minor burnsAre often exposed to hot and cold temperatures such as when working near ovens or retrieving food from freezersWear protective and safety attire such as gloves as necessaryWork in close proximity with othersMay work near contaminants and hazardous equipmentWork in a noisy and distracting environment

EOE

DFWP

Location 1 Center St Folly Beach SC 29439 Compensation 60000 annual salary Exempt Full Time BenefitsA culture that values passion individuality and funOpportunities for internal growth and developmentPaid Time Off PTOPaid holidaysEarned Wage Access through PayActiv access to your earned wages before paydayAffordable medical dental & vision insurance plansCompany provided life insuranceShort & Long Term Disability and Accident and Critical Illness InsuranceTraditional 401k & Roth 401k with employer matching of up to 35Tuition AssistanceReferral programEmployee Assistance ProgramDiscounts at all Avocet owned hotels & restaurants