Sous Chef

Big Fish; Myrtle Beach (SC); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Competitive salary with performance incentives

Opportunities for growth and professional development

Employee dining discounts

Creative and energetic kitchen environment

Job summary

Big Fish in Myrtle Beach is seeking a Sous Chef to lead kitchen operations in a high-energy, scratch-driven restaurant that specializes in seafood and elevated casual dining. The role offers a competitive salary of $60,000+ and performance incentives, with requirements including 2+ years of kitchen leadership experience in a high-volume setting, strong food safety knowledge, and a teamwork-oriented mentality. Join a creative environment with opportunities for growth and employee dining discounts.

Qualifications

• 2+ years of kitchen leadership experience in a scratch-driven, high-volume restaurant.
• Ability to lead and motivate a team under pressure.
• Strong knowledge of food safety and sanitation regulations.
• Strong work ethic and attention to detail.
• Availability to work nights, weekends, and holidays.

Responsibilities

• Assist with daily kitchen operations and line execution in a high-volume restaurant.
• Lead and mentor line cooks and prep staff to maintain food quality and consistency.
• Manage inventory, ordering, and receiving of food and supplies, maintaining food cost control and minimizing waste.
• Ensure strict sanitation and food safety standards.
• Train and mentor back-of-house employees to maintain high-quality execution.
• Execute restaurant systems and processes to ensure smooth operations.
• Collaborate with the Head Chef on menu execution and special features.

Skills

Leadership under pressure

Food safety knowledge

Attention to detail

Team motivation

Job description

Big Fish is a high-energy, scratch-driven restaurant focusing on seafood, oysters, fried chicken, and elevated casual dining. We are seeking a Sous Chef to lead our kitchen operations.

Compensation: $60,000+ salary plus performance incentives. Start date: late June 2026.

Responsibilities

• Assist with daily kitchen operations and line execution in a high-volume restaurant.
• Lead and mentor line cooks and prep staff to maintain food quality and consistency.
• Manage inventory, ordering, and receiving of food and supplies, maintaining food cost control and minimizing waste.
• Ensure strict sanitation and food safety standards.
• Train and mentor back-of-house employees to maintain high-quality execution.
• Execute restaurant systems and processes to ensure smooth operations.
• Collaborate with the Head Chef on menu execution and special features.

Qualifications

• 2+ years of kitchen leadership experience in a scratch-driven, high-volume restaurant.
• Ability to lead and motivate a team under pressure.
• Strong knowledge of food safety and sanitation regulations.
• Strong work ethic and attention to detail.
• Availability to work nights, weekends, and holidays.

Benefits

• Competitive salary with performance incentives.
• Opportunities for growth and professional development.
• Employee dining discounts.
• Creative and energetic kitchen environment.