Sous Chef

Seabrook Island; Northern (KY, SC); Hybrid; USD 42,000 - 65,000; Full time

Job summary

Seabrook Island is seeking an experienced Sous Chef to lead by example and manage food production in a high-volume club environment. You will supervise all kitchen staff, ensure quality, sanitation and safety, and assist with menu planning and purchasing.

You will also train staff, conduct lineups, and help maintain daily operational reports, while stepping in for the Executive Chef when needed. Strong leadership and communication are essential.

Qualifications

• Education: Culinary Arts Degree preferred but negotiable depending on work history.
• Experience: Minimum 4 years progressive managerial responsibilities in a high-volume club or hotel.
• Skills: Strong leadership, management, organizational and communication abilities.
• Tech: Working knowledge of computer programs.

Responsibilities

• Lead by example and promote Seabrook Core Values and policies.
• Supervise kitchen preparation for service across all stations.
• Ensure portion sizes and quality standards are maintained.
• Monitor sanitation, nutrition and safety practices among staff.
• Oversee production of all food items and menu planning support.
• Inspect garnishes, flavor, and consistency of dishes.
• Assist with menu planning, specials, and food purchasing.
• Act as manager in absence of Executive Chef / Executive Sous Chef.
• Plan daily lineups and conduct staff meetings.
• Train new employees and complete periodic reviews.
• Maintain professional relationships with staff and visitors.
• Ensure safe, efficient kitchen operations and proper cleaning regimes.
• Oversee prep lists, labeling, and product dating.
• Maintain transfer sheets and invoices for accounting.
• Pursue culinary knowledge through demonstrations and continuing education.
• Record guest comments and assist with daily kitchen reports.

Skills

Leadership

Management

Organizational skills

Communication

Computer skills

Education

Culinary Arts Degree

Tools

Kitchen equipment

Job description

Description

Position Description: Functions with other Sous Chefs as second in command in the kitchen and generally is in charge of food production. Ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. Sous Chef assumes all duties of the Executive Chef in the Executive Chef’s and/or Executive Sous Chef’s absence.

Essential Job Functions:

• Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.
• Supervises kitchen preparation for service of all stations.
• Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
• Verifies that all sanitation, nutrition, and safety practices are maintained by kitchen employees.
• Supervises the production of all food items.
• Inspects food garnishments, flavor & consistency.
• Assists Executive Chef with menu planning, specials, and food purchasing.
• Assumes managerial responsibility in the absence of the Executive Chef & Executive Sous Chef.
• Plans and conducts meetings with employees-daily lineups.
• Trains new employees.
• Completes employee annual reviews as assigned by the Executive Chef.
• Maintains a professional relationship with all staff.
• Ensures proper maintenance of kitchens for safe and efficient operations.
• Produces and enforces daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis.
• Enforces the daily utilization of prep lists-line stations, banquets and general prep.
• Ensures that all products are wrapped, labeled, and dated.
• Maintains department transfer sheets & invoices for their timely recording by accounting.
• Continually works on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes.
• Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager report as needed.
• Completes any other projects as assigned by the Executive Chef or Executive Sous Chef.

Requirements

Job Requirement:

Education: Culinary Arts Degree preferred but negotiable depending on previous work history

Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment.

Skills: Good leadership, management, organizational, and communication skills are required. A working knowledge of computer programs is necessary.

Supervisory Responsibilities: All kitchen staff.

Equipment to be used: Knowledge of all food service Equipment and Cutlery.

Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, reaching and ability to work in extreme temperatures. Requires normal range of hearing and vision. Requires ability to lift and move heavy objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging. Working hours may vary according to business levels and some long days may be required.