Executive Sous Chef

DeBordieu Club•Georgetown, SC

12d•Onsite

About The Position

Join the Team at DeBordieu Club Located in beautiful Georgetown, South Carolina, DeBordieu Club is a private coastal community and country club offering competitive golf, beach access, dining, and luxurious amenities in a stunning ocean and marsh setting. Our culture is built on five core values: Trust, Community, Commitment, Passion, and Teamwork. Every team member plays an important role in delivering exceptional service and creating memorable experiences for our members. If you’re looking to grow your career in a professional, team-oriented environment, we invite you to apply and become part of the DeBordieu team.

Requirements

Experience in a similar role
Knowledge of food preparation, presentation, and sanitation standards
Ability to supervise and train staff
Strong organizational and time management skills
Ability to work under pressure and in a fast-paced environment
Excellent communication and interpersonal skills
Ability to maintain a clean and safe work environment
Willingness to work flexible hours, including weekends and holidays
Proper and complete uniform

Nice To Haves

Experience in a country club or private club setting
Menu planning and cost control experience
Inventory management and food cost analysis experience

Responsibilities

Oversees the preparation and cooking of all dishes, ensuring quality, presentation, and consistency according to standardized recipes.
Monitors portion sizes, garnishes, and overall presentation standards.
Expedites orders during peak service hours to ensure timely and accurate delivery.
Personally works at various stations as needed to support the team.
Supervises, trains, and mentors kitchen staff, ensuring adherence to safety and sanitation standards.
Assigns daily tasks, monitors performance, and provides constructive feedback.
Creates staff schedules to ensure proper coverage for all shifts.
Maintains a clean, organized, and safe kitchen environment, ensuring compliance with all health and safety regulations.
Oversees the opening and closing of the kitchen, ensuring equipment is turned off and secured.
Inspects kitchen equipment and facilities, reporting maintenance or repair needs promptly.
Assists in managing food inventory, ordering supplies, and minimizing waste.
Conducts monthly inventories and assists with food cost analysis and tracking.
Monitors daily raw cost counts to ensure accurate inventory management.
Consults with dining service staff during daily briefings to ensure alignment between kitchen and front-of-house.
Addresses member and guest complaints regarding food quality or service promptly and professionally.
Assists the Executive Chef with menu planning, pricing, and cost control strategies.
Helps with coding invoices, preparing reports, and other administrative tasks as assigned.
Participates in planning and executing special events, banquets, and buffet presentations.
Acts as the Kitchen Manager in the absence of the Executive Chef.
Ensures energy conservation procedures are followed in the kitchen.
Regularly reviews and proposes updates to operational procedures and culinary practices.
Establishes controls to minimize food and supply waste and theft.
Attends regular meetings with the Executive Chef, F&B Director and other managers for planning.
Performs any other reasonable duties as required by the Chef de Cuisine, Executive Sous Chef, and/or Executive Chef.
Maintains high standard of personal appearance and grooming, which includes wearing proper and complete uniform.
Maintains regular attendance as required by scheduling, which will vary according to the needs of the restaurant.