Sous Chef

Kiawah Partners Career Center; Salem (SC); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

15 vacation days

9 paid holidays

Health benefits

Tuition for training

Team-building events

Job summary

The Cliffs is seeking a Sous Chef to join an elite culinary team committed to exceeding member expectations and delivering exceptional dining experiences.

As a key member of our kitchen leadership, you will guide operations, manage events, coach staff, and ensure quality and cost controls align with budgets and standards. AOS in Culinary Arts with 3+ years supervisory experience preferred.

Qualifications

• A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years’ supervisory chef experience (preferably in fine dining or upscale business establishments).
• Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction.
• Excellent time management.
• Passion for food, continual learning, and guest service.
• Participative management style.
• Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and handling of money/charges.
• Successfully manage day-to-day operations, special events, member activities, and menu rollouts for the culinary department.
• Experience in hiring, training, scheduling, and staff development.

Responsibilities

• Assist in day-to-day culinary operations and leadership of the kitchen team.
• Manage special events, member activities, and menu rollouts for the culinary department.
• Provide leadership to staff, coaching, mentoring, and development of team members.
• Oversee ordering, receiving, inventory management, and cost control.
• Monitor safety, quality, portion control, and adherence to standards.
• Work with the team to ensure guest satisfaction and high-quality food execution.
• Collaborate with management to maintain budgets and financial projections.

Skills

Culinary leadership

Menu development

Cost control

Staff mentoring

Inventory management

Budgeting

Safety standards

Education

A.O.S. in Culinary Arts

Job description

Overview

SOUS CHEF

From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family!

As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member’s expectations. We are growing communities where career opportunities and growth are endless.

Responsibilities

• Assist in day-to-day culinary operations and leadership of the kitchen team.
• Manage special events, member activities, and menu rollouts for the culinary department.
• Provide leadership to staff, coaching, mentoring, and development of team members.
• Oversee ordering, receiving, inventory management, and cost control.
• Monitor safety, quality, portion control, and adherence to standards.
• Work with the team to ensure guest satisfaction and high-quality food execution.
• Collaborate with management to maintain budgets and financial projections.

Qualifications

• A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years’ supervisory chef experience (preferably in fine dining or upscale business establishments).
• Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction.
• Excellent time management.
• Passion for food, continual learning, and guest service.
• Participative management style.
• Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and handling of money/charges.
• Successfully manage day-to-day operations, special events, member activities, and menu rollouts for the culinary department.
• Experience in hiring, training, scheduling, and staff development.
• Ability to manage change effectively.
• Strong written and verbal communication skills.
• Demonstrated ability to lead by example and meticulous follow-up.
• Excellent budgetary, projections, and cost control skills.
• Experience with inventory and cost management.
• Prior experience in relationship development.
• Related degree preferred.

The Cliffs Benefits

• Knowledgeable and passionate management team that leads by example
• Employee appreciation parties and team-building events
• Premier training
• Excellent compensation including 15 vacation days and 9 paid holidays
• Comprehensive benefits package including health, telehealth, vision, dental, short-term/long-term disability, pet insurance, 401(k) with employer contribution*
• Employee Wellness Monetary Incentives
• A work/life balance