DeBordieu Club Sous Chef Starting at $55K

DeBordieu Club

3h•$55,000•Onsite

About The Position

Conveniently nestled just north of Charleston in the Pawleys Island area, DeBordieu strikes the perfect harmony between tranquility and vibrant community life. Enriched by centuries of history, DeBordieu beckons discerning families seeking a refined yet relaxed Lowcountry lifestyle. At DeBordieu Club, we invite you to step into a world where history intertwines seamlessly with contemporary luxury. Currently, with nine unique F&B experiences and catering events offered at DeBordieu Club, being a part of the culinary team can be a rewarding and adventurous experience. From the Beanery (coffee shop) to the Marsh Grill (casual dining) to the Beach Club (casual fine dining) and all other food establishments catered for our beachgoers or golfers, you will find that it is never a dull day at DeBordieu Club. There is something for everyone. To be successful in this role, please read the following job summary. We do encourage anyone, even if all criteria or requirements are not met, to apply as long as one comes with the willingness to learn and instills the passionate drive to deliver hospitality aligning with our culture. We are willing to train the right person. Working at DeBordieu Club is a unique work environment where one can gain valuable experience and skills from one of the most reputable employers in Georgetown, South Carolina. It is the place to build meaningful and lasting connections with our members alongside networking with our work community filled with newfound and potential friendships, colleagues, leaders, and mentors in the industry. We also offer awesome benefits and perks for our seasonal staff including complimentary employee meals, employee parking, occasional golf and tennis privileges, employee parties, discounts, recognition incentives, and more! Full-time, non-seasonal employees get to enjoy additional perks including: 401k Retirement Medical Insurance, Dental, Vision, and more Health Savings Account PTO, Paternity Leave, Jury Duty, and Bereavement Holiday Pay DeBordieu Loan Program Grocery Program On-Demand Pay And Much More! As the Sous Chef, you serve as the kitchen's "second-in-command," working closely with the Chef de Cuisine and Executive Chef to oversee daily kitchen operations, food preparation, and staff management. This role ensures the highest standards of quality, presentation, and cost efficiency in all culinary offerings. In the Executive Chef’s absence, you assume full responsibility for kitchen operations.

Requirements

High School diploma or GED required.
Food Safety Certification/Food Handler’s Certification required.
Minimum of two (2) years of work experience of chef experience.
Flexible schedule including evenings, weekends, and holidays as needed.
In-depth knowledge of cooking techniques, food preparation, kitchen equipment, and food safety and sanitation standards.
Strong understanding of inventory management, food cost tracking, and cost control methods.
Excellent leadership skills, with the ability to supervise and motivate kitchen staff.
Effective time management, with the ability to prioritize tasks and manage multiple responsibilities during peak service.
Strong problem-solving skills and the ability to adapt quickly to changing demands or kitchen emergencies.
Clear communication skills, ensuring seamless coordination between kitchen staff and front-of-house teams.
Ability to maintain high standards of food quality, presentation, and flavor while adhering to operational guidelines.
Supervise kitchen operations in the absence of the Executive Chef, ensuring smooth service and adherence to standards.
Adaptability to work across various kitchen stations and contribute to different tasks as needed.
Handle member or guest complaints professionally and ensure customer satisfaction.
Stay up to date with culinary trends and suggest improvements to operational practices.
Understands hygiene, sanitation, and food safety rules; maintains the highest sanitary and safe conditions.
In-depth knowledge of state and local health and safety regulations.
Works in an environment that is fast-paced and high in demand.
Required to stand for long periods and walks, climbs stairs, balances, stoops, kneels, crouches, bends, stretches and twists or reaches.
Pushes, pulls or lifts up to 50 pounds.
Continuous repetitive motions.
Works in a hot, humid and noisy environment.

Nice To Haves

Culinary Arts Degree preferred, but not required.
Post-secondary vocational training at a culinary institution is preferred.
American Culinary Federation Certification/applicable hospitality association a plus.
Country Club or Golf Club experience is a plus but not required.
CPR/AED and/or First Aid Certification a plus.

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.