Sous Chef

Kiawah River Investment LLC; Johns Island (SC); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Health benefits

401K match

Generous PTO

Employee development

Job summary

Kiawah River Investment LLC invites spirited culinary leaders to join The Spring House on Johns Island. You will manage kitchen operations, plan menus, and supervise BOH staff in a farm-to-table dining environment overlooking the Kiawah River.

The role demands flexibility to work varied shifts, from early mornings to evenings, weekends and holidays, with opportunities for training and advancement in a blossoming resort community.

Qualifications

• Proven experience in culinary arts and kitchen management.
• Knowledge of food service management and catering operations.
• Strong understanding of food safety standards and practices.
• Ability to handle high-volume production while maintaining quality.
• Creative flair in menu planning and presentation.
• Experience with banquet and event catering and logistics.
• Training or certification in ServSafe is preferred but not required.

Responsibilities

• Assist in menu planning, recipe development, and food preparation
• Oversee back of the house staff and coordinate cooking/cleaning operations
• Ensure food quality meets the highest standards and is served in a timely manner
• Manage inventory, ordering, and stock control
• Maintain kitchen cleanliness and adhere to food safety regulations
• Support in training and mentoring kitchen staff
• Create innovative dishes
• Ensure that all customers are satisfied
• Attend scheduled staff meetings
• Make suggestions about improvements in service procedures and layout; help with managerial logs

Skills

Culinary arts

Kitchen management

Food safety

Menu planning

Banquet & catering

Team leadership

Education

Culinary training/degree

ServSafe certification preferred

Tools

None

Job description

Description

Join the Kiawah River family by supporting the Spring House operations! We are looking to hire creative and enthusiastic individuals who are interested in a dining experiences that fall in line with our farm-to-table concept. The Spring House is a blossoming operation and requires individuals who are looking for a fun and exciting learning opportunity to develop skills and an understanding of multiple different fields hospitality, fitness, events, and food and beverage operations.

Requirements

SET THE SCENE – KIAWAH RIVER

Kiawah River is a waterfront community, located on Johns Island, that embraces the Lowcountry sea islands life and is centered on outdoor pursuits with 20 miles of shoreline and 2,000 acres of picturesque land, including multiple working farms, a goat dairy and a Community Support Agriculture (CSA) program. The community vision is to combine residential, retail and hospitality offerings with custom and semi-custom homes featuring high-quality coastal architecture. We are located right off Betsy Kerrison Parkway, near the River Road intersection and 2.5 miles before you reach the Kiawah-Seabrook roundabout. The commute includes a relaxing and scenic drive past farmland, wildflowers, mossy oaks, and some of our favorite “residents”, the Kiawah River Farm’s cows, goats, pigs, donkeys, and chickens.

THE SPRING HOUSE

The Spring House is a key amenity in the new Kiawah River community and features two pools, an outdoor spa, pool bar, dining room, event space, and a state-of-the‑art fitness facility with locker rooms and saunas all overlooking the scenic Kiawah River.

SCHEDULE

Shift hours range from 6am-11pm. The ideal candidate will have good schedule flexibility with the willingness to work weekdays, weekends, and occasional holidays. Ability to work shifts, over weekends, and on holidays.

PERKS & BENEFITS

• We offer a benefits package that is stellar, including remarkable health benefits, 401K match, generous PTO, employee development to name a few. Of course, these are nicely packaged with commensurate compensation.
• Discounted food and beverage items (based on availability)
• Specialized industry training in food and beverage

We are looking for an innovative leader and multitasker that will cook, create, clean, manage, order, manage inventory, and grow with the team.

Our ideal candidates are those who want to have fun at work, are excited to be on the ground floor of a blossoming operation and are adaptable and open to learning every element of the new facility. Come join the team and help to create a fun dining experience on the river.

RESPONSIBILITIES

• Assist in menu planning, recipe development, and food preparation
• Oversee back of the house staff and coordinate cooking/cleaning operations
• Ensure food quality meets the highest standards and is served in a timely manner
• Manage inventory, ordering, and stock control
• Maintain kitchen cleanliness and adhere to food safety regulations
• Support in training and mentoring kitchen staff
• Create innovative dishes
• Ensure that all customers are satisfied
• Attend scheduled staff meetings
• Make suggestions about improvements in service procedures and layout; help with managerial logs

EXPERIENCE & EDUCATION

• Proven experience in culinary arts and kitchen management
• Knowledge of food service management and catering operations
• Strong understanding of food safety standards and practices
• Ability to handle high-volume production while maintaining quality
• Creative flair in menu planning and presentation
• Experience with banquet and event catering and logistics
• Training or certification in ServSafe is preferred but not required

ATTRIBUTES

• Personable and positive can do attitude remain upbeat throughout service, lots of smiles.
• Flexible and adaptable to a changing operation and daily needs, events, etc.
• Willingness to learn all aspects of each job and take great care of guests.
• Take pride in one’s work, shows up ready for work in appearance and attitude, and motivated to improve each day.
• Be a team player be ready to jump in when needed for the good of the team and to provide excellent service to fellow coworkers—not just residents and guests.
• Willingness to contribute to and foster a work environment where everyone is appreciated, respected, and needed.
• Desire for continuous learning and professional development
• Level-headed with outstanding interpersonal skills