Sous Chef: Lead the Line & Elevate Guest Experiences

Leadline Inc.; Kiawah Island (SC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Exclusive Discounts at hotel & golf

Employee Meal Program

Employee Trainings and Appreciation

Wellness and recognition programs

401k – available after 30 days

Job summary

Kiawah Island Golf Resort seeks a Sous Chef (The Nest) to lead kitchen line operations and support the Chef de Cuisine in daily duties. This role emphasizes hands-on preparation, line execution, and occasional payroll/scheduling assistance.

The candidate should have 3–5 years culinary experience with at least 1 year in supervisory roles, strong English communication, and a commitment to exceptional service. Onsite position with extensive benefits and growth opportunities.

Qualifications

• Minimum Education – High school diploma or equivalent vocational training certificate required.
• Minimum Experience – Minimum three to five years’ experience in a culinary field, plus minimum 1 year in a Supervisory / Managerial Culinary role is required.
• Must possess a full understanding of various cooking methods, ingredients, equipment and procedures and be able to utilize them at any moment.
• Excellent record of kitchen and staff management is required.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS) is required.
• Effective conflict resolution skills, professional and cooperative demeanor, and positive and energetic attitude are required.
• Must possess a passion for providing extraordinary service.
• Food handling certificate preferred.
• Culinary college degree preferred.
• Sanitation Certificate preferred.

Responsibilities

• Employ your culinary and managerial skills at all times in order to maintain and enhance our customers’ satisfaction.
• Focus on the running of the line, from preservice preparation to the execution of during service.
• Some administrative duties are required and may assist with payroll and scheduling.
• Be able to assist with and maintain food cost controls.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize work and follow through with assigned tasks.
• Work well under pressure of meeting production schedules and timelines of food displays.
• Maintain accuracy and speed in handling emergency situations and providing solutions.
• Always remain familiar with industry’s best practices and current trends.
• Multi-task while maintaining a high level of professionalism.
• Maintain an immaculately clean and organized work environment and ensure all staff within the kitchen is able to maintain cleanliness.
• Follow recipes to the specifications of the Chef (maintain the ability to increase or decrease recipes, as needed).
• Possess and practice good knife skills; possess and utilize skills to season food properly (season in layers).
• Assist with the design, and execution of, daily features in accordance with Chef’s specifications.
• Properly follow all processes that are in place.
• Promote communication in the kitchen that leads to productive, safe work with all internal customers and fellow team members (fellow line chefs, stewarding, service staff, etc).
• Maintain and complete / fill out all requisitions properly.
• Properly label, date, and rotate all products on station and in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation / health regulations and hotel requirements.
• Motivate kitchen staff to continue to grow and learn, and maintain a cohesive team.
• Uphold the core values, and policies and procedures of the resort.
• All other duties as assigned.

Skills

Kitchen management

Staff management

English communication

Conflict resolution

Food handling

Education

High school diploma or equivalent

Culinary college degree preferred

Sanitation Certificate preferred

Tools

MS Office

Restaurant management software

POS systems

Job description

Kiawah Island Golf Resort seeks a Sous Chef (The Nest) to lead kitchen line operations and support the Chef de Cuisine in daily duties. This role emphasizes hands-on preparation, line execution, and occasional payroll/scheduling assistance.

The candidate should have 3–5 years culinary experience with at least 1 year in supervisory roles, strong English communication, and a commitment to exceptional service. Onsite position with extensive benefits and growth opportunities.