Sous Chef

Angel Oak Restaurant; Johns Island (SC); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Flexible scheduling

Competitive pay

Career growth

Job summary

Angel Oak Restaurant on Johns Island seeks a talented Sous Chef to join our team. You will work closely with the Executive Chef to craft innovative menus and prepare meals that wow guests. The ideal candidate is experienced, creative, and a strong leader.

You will lead kitchen operations, supervise food preparation and plating, and train staff while focusing on quality, consistency, and profitability. We value passion for culinary excellence and teamwork.

Qualifications

• High school diploma or GED required.
• Extensive culinary experience preferred.
• Culinary school certification is a plus.
• ServeSafe or Food Handler’s Certification required.
• Advanced knowledge of culinary techniques and recipes expected.
• Ability to remain calm and thrive under pressure.
• Excellent management and leadership skills required.

Responsibilities

• Create innovative menus based on seasonal ingredients and customer preferences.
• Prepare and plate dishes according to kitchen specifications.
• Assist Executive Chef to improve kitchen operations and profitability.
• Supervise all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain inventory levels and negotiate with vendors for quality and price.
• Adhere to all food safety rules and regulations.

Skills

Leadership

Team management

Calm under pressure

Education

High school diploma/GED

Tools

ServeSafe Certification

Job description

Benefits/Perks

• Flexible Scheduling
• Competitive Compensation
• Career Advancement Opportunities

Job Summary

We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.

Responsibilities:

• Create innovative menus according to the seasonal availability of ingredients and customer expectations
• Prepare and plate food according to kitchen specifications
• Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staff
• Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price
• Follow all food safety rules and regulations

Qualifications:

• High school diploma/GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills