Sous Chef

Zohorecruit; Hilton Head Island (SC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Housing provided

Flight from home city to USA

3 months housing w/rent

10 days PTO during first year

Job summary

Zohorecruit is seeking a professional Sous Chef for a high-volume kitchen on Hilton Head Island, SC. You will support the Executive Chef, design menus, and ensure top-quality plates while managing day-to-day kitchen operations.

Responsibilities include training staff, scheduling, maintaining sanitation standards, and solving issues promptly. Travel, housing, and PTO benefits are provided as part of the package.

Qualifications

• Bachelor's degree in culinary management.
• Strong organizational, analytical, verbal, and written communication skills.
• Long hours and sometimes required.
• High volume experience.
• Seafood knowledge.
• Strong grasp of professional management.

Responsibilities

• Help in the preparation and design of all food and drinks menus.
• Assist Executive Chef and Director of Food & Beverage in planning menus.
• Produce high quality plates in design and taste.
• Ensure kitchen operates in a timely way meeting quality standards.
• Fills in for Executive Chef in planning and directing food preparation when necessary.
• Manage and train kitchen staff, establish working schedule and assess staff performance.
• Order supplies to stock inventory appropriately.
• Comply with sanitation regulations and safety standards.
• Develop key talent and provide coaching to employees.

Skills

Leadership

Kitchen management

Menu design

Staff training

Sanitation standards

Education

Bachelor's in Culinary Management

Job description

Hilton Head Island, United States

Job Description

We are looking for a professional and talented Sous Chef to be the second in command in our kitchen, following our Executive Chef specifications and guidelines. The employee will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. Position may involve some administrative duties.

• Helps in the preparation and design of all food and drinks menus.
  
• Assists Executive Chef and Director of Food & Beverage in planning menus.
  
• Produces high quality plates both design and taste wise.
  
• Ensures that the kitchen operates in a timely way that meets our quality standards.
  
• Helps in the preparation and design of all food and drinks menus.
  
• Produces high quality plates both design and taste wise.
  
• Ensures that the kitchen operates in a timely way that meets our quality standards.
  
• Fills in for the Executive Chef in planning and directing food preparation when necessary.
  
• Resourcefully solves any issues that arise and seize control of any problematic situation.
  
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
  
• Orders supplies to stock inventory appropriately.
  
• Complies with and enforce sanitation regulations and safety standards.
  
• Maintains a positive and professional approach with coworkers as well as customers.
  
• Develops key talent and provide coaching when needed to employees.
  

Requirements

• Bachelor’s degree in culinary management.
  
• Strong organizational, analytical, verbal, and written communication skills.
  
• Long hours and sometimes required.
  
• High Volume Experience
  
• Seafood Knowledge
  
• Strong grasp of professional management
  
• Physical requirements: The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds
  
• Flight from home city to USA
  
• 3 months Housing w/rent
  
• 10 days of PTO during first year after 3 months