Sous Chef/Manager-Pawleys Plantation
About The Position
Our golf course restaurant is seeking an energetic and talented Sous Chef/Kitchen Manager to help lead our culinary team and elevate the dining experience for our members and guests. Unlike many restaurant environments with late-night schedules, our typical shift is 10:00 AM until close (usually around 7:30 PM), allowing you to enjoy your evenings and spend more time with family and friends. Occasional breakfast shifts and special event coverage may be required, providing variety and opportunities to showcase your skills. This is an opportunity for a culinary professional who enjoys being creative. You'll work alongside the Executive Chef and management to develop menu items, feature specials, and seasonal offerings that delight our members and guests. We encourage innovation and value chefs who bring fresh ideas to the table. As a leader in the kitchen, you'll help guide and mentor staff, fostering a positive, team-oriented atmosphere where everyone works together toward excellence. An upbeat personality, strong leadership abilities, and a passion for creating a cohesive and productive work environment are essential. If you're looking for a role where your culinary talents, leadership skills, and creativity will be appreciated while enjoying a balanced schedule, we'd love to hear from you. Join us and become part of a team dedicated to outstanding food, exceptional service, and a positive workplace culture.
Requirements
- 5+ years culinary experience in banquets and full-service restaurants.
- Understanding of various cooking methods, ingredients, equipment, and procedures.
- Four-year degree or culinary school completion.
- Knowledge of best practices for training kitchen staff and implementing procedures.
- Serv. Safe Manager Certification.
Responsibilities
- Create schedules for kitchen staff to ensure optimum resource management and speed of service.
- Training, supervising, and delegating new and existing staff on the preparation, arrangement, and plating of dishes from the menu.
- Ensure all staff members adhere to culinary and safety standards.
- Design new menu choices based on seasonal ingredients and customer requests.
- Track, record, and replenish inventory as needed.
- Acts as Manager in Training for Executive Chef.
- Communicates with kitchen staff and front of the house staff to ensure prompt delivery.
- Hold all employees accountable for food and timelines.
- Cross train kitchen staff on multiple stations.
- Assist Executive Chef with pricing menu items and product ordering.
- Maintain cleanliness throughout the work area.
- Research new developments in local cuisine and apply knowledge to new menu item introductions.
- Maintain a professional environment with staff members.
- Perform Administrative duties including coaching fellow associates.
- Perform all duties of grill attendant and line cook.
- Actively demonstrate, encourage, and model safety rules and guidelines per the DHEC.
- Report safety or hazard concerns to management.
- Report any work-related injury to management.
- Take personal responsibility for safety every day.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
