Sous Chef

Home Team Management Company LLC•Sullivan's Island, SC

11d

About The Position

Home Team BBQ is seeking a talented and motivated Sous Chef to join our award-winning team on Sullivan's Island, SC. Known for our top-of-the-industry pay, unbeatable benefits, and nationally recognized cuisine, we offer more than just a job — we offer a place to grow your career and thrive. Why Home Team BBQ? We take care of our people. Here’s what you can expect: Company-paid medical insurance premiums Vision, dental, and voluntary life insurance Generous restaurant comp tab 401(k) with employer match Quarterly performance-based bonuses Position Overview: As a Sous Chef, you will report to the Executive Chef and Culinary Operations team. You’ll be responsible for overseeing daily back-of-house operations, ensuring quality, consistency, and efficiency across every shift. This leadership role involves supervising the kitchen staff, maintaining food and labor cost standards, and upholding the exceptional service and culinary quality Home Team is known for.

Requirements

Minimum 5 years of kitchen experience, preferably in a leadership role
Serve Safe Certified
Strong leadership, communication, and conflict-resolution skills
Passion for food quality, guest satisfaction, and teamwork
Proficiency in Microsoft Word, Excel, and ability to learn POS systems
Ability to read, interpret, and execute operating procedures and reports
Strong organizational and time management skills
Stand for extended periods (up to 95% of shift)
Frequent reaching, bending, stooping (75%)
Ability to lift at least 40 lbs
Ability to transport heavy trays and kitchen equipment
Must be able to withstand a fast-paced environment, extreme heat, and cleaning chemicals

Responsibilities

Uphold and enforce company policies and procedures across the team
Set the tone through positivity, professionalism, and clear communication
Motivate, train, and support staff with consistency and fairness
Lead by example with punctuality, preparedness, and a strong work ethic
Manage BOH operations during assigned shifts, including food prep, execution, quality control, and cleanliness
Oversee labor management, corrective action, and workflow
Communicate effectively with FOH leadership, servers, and guests to ensure seamless service
Maintain daily prep, ordering, and inventory systems in line with company standards
Assist with menu development and ongoing staff training
Oversee AM prep and line cooks, create daily specials, finalize prep lists, and ensure a clean and organized kitchen
Lead lunch service and expo, place daily orders, manage transitions from AM to PM staff, and set the PM team up for success
Run dinner service and expo, lead closing procedures, complete logs and cleaning checklists, and finalize orders for the following day