Junior Sous Chef

Carolina Yacht Club•Charleston, SC

1d•Onsite

About The Position

The Carolina Yacht Club is hiring a Jr. Sous Chef to run a 5-person kitchen team in a fast-paced, high-volume environment. This is a real leadership role, not just a title, offering direct mentorship from the Executive Chef. The club boasts a brand new kitchen with the best view in Charleston on the harbor. The ideal candidate can handle volume, lead a team, and execute with consistency.

Requirements

Ability to handle volume
Ability to lead a team
Ability to execute with consistency
Must occasionally lift and/or move up to 50 pounds

Responsibilities

Lead the line and control service
Train the team and enforce standards
Deliver consistent, high-quality food under pressure
Build structure, organization, and accountability
Maintain the standards of the department
Ensure the smooth running of the operation
Prioritize staff safety and happiness as well as guests/members satisfaction
Works scheduled shifts and schedules direct reports
Adheres to all policies and procedures of the club
Adheres to city, state and federal laws, codes, statutes and regulations governing food handling and food sanitation
Maintains operational cleanliness, sanitation and organization to standard and as directed, including walls, floors, food contact surfaces, equipment and storage
Provides cleaning check list and deep clean schedule for workers and makes sure daily and weekly duties are completed to acceptable standard
Works in tandem with service staff to provide exceptional service
Plans and executes specials and tasting menus to balance sales mix and within target food cost
Estimates food requirements and communicates product needs to Chef/Exec Sous Chefs or procures food from storage to eliminate slow moving and control inventory
Maintains kitchen equipment and informs Exec Chef with any issues and engages facility workers for maintenance and repair in a professional and timely manner
Creates all food from a quality and caring standpoint with wholesomeness and freshness as a priority
Trains all staff on sautés, poaches, pan-fries, deep-fries, braises, bakes, roasts, broils, and steams proteins, vegetables, and prepping and cooking all foods
Tastes and tests foods during mixing or cooking
Conducts quality checks using a tasting checklist
Observes and tests food freshness
Conducts daily checks of freshness using sight, smell and TASTE of all ingredients
Maintains food pars and freshness in reach ins and walk in
Preps, cooks, plates food, expedites
Works wherever is needed in all properties and off property when called for
Maintains clean and organized cold and freezer and dry storage facilities with sweeps, mops and FIFO on a DAILY basis
Maintains and trains on all hygiene and DHEC guidelines and is in full and constant compliance of all regulations
Other duties may be assigned by General Manager, Executive Sous Chef, or Executive Chef as it pertains to any and all culinary duties
Follows direction from Front of House directors and is required to work respectfully with all employees