Sous Chef (Sea Captain's House)

Sea Captain's House•Myrtle Beach, SC

20h•Onsite

About The Position

Sea Captain’s House has been a favorite of the Grand Strand for over 60 years. We are a high-volume, fast-paced, award-winning, oceanfront restaurant that is looking for an experienced leader to join our award-winning culinary team! The Sous Chef assists the Executive Chef in overseeing all kitchen operations, ensuring food quality, consistency and presentation meet established standards. This role helps lead, train and support the culinary team while maintaining a clean, organized and efficient kitchen environment.

Requirements

Prior experience in a comparable kitchen leadership role
Prior experience working in a high-volume kitchen setting
Strong knowledge of culinary techniques, kitchen equipment, and safety protocols, including DHEC policies
Accustomed to working multiple stations
Flexibility to work evenings, weekends, and holidays as needed
Proficient in handling and overseeing multiple stations in a dynamic, fast-paced environment
Teamwork and collaboration
Must be able to work in a fast-paced environment, and stand for long periods of time
Proven job reliability, diligence, dedication, and attention to detail
Proficiency with computers and general office PC applications (i.e. word processing, spreadsheets, databases)
Must be able to communicate clearly and professionally with guests, coworkers, and supervisors

Nice To Haves

ServSafe Certified preferred

Responsibilities

Support the Executive Chef in daily kitchen operations
Supervise and coordinate kitchen staff during prep and service
Create and manage schedules for back-of-house staff, ensuring proper coverage for all shifts, prep work and service periods
Ensure all food is prepared to recipe standards and presented correctly
Maintain cleanliness, organization and compliance with SCDA, DHEC and local health department standards
Monitor and manage ticket times to maintain smooth service flow and ensure guests receive food promptly and at the proper temperature
Assist with ordering, inventory control and minimizing waste
Help plan and execute daily specials, banquets, or special events
Train and mentor line cooks, prep cooks and dish team members
Monitor line efficiency, station setup and food timing during service
Other duties as assigned