Sous Chef

KRC Golf Group LLC•Sunset, SC

2d•$60,000 - $65,000•Onsite

About The Position

The Sous Chef supports the Executive Chef in overseeing daily culinary operations across all dining outlets at Old Edwards Reserve at Lake Keowee. This hands-on leadership position coordinates breakfast and lunch service, banquet preparation, and other culinary needs while maintaining high standards of food quality, presentation, safety, and service. The Sous Chef trains culinary staff, assigns stations, and works closely with front-of-house teams to deliver an exceptional dining experience for members and guests. The position demonstrates the Club’s mission, values, and commitment to hospitality. The role is full-time and salaried, with a regular schedule of Wednesday through Sunday, 7 a.m. to 5 p.m. Flexibility is required for holidays, special events, and business needs.

Requirements

Progressive culinary experience, including supervisory or kitchen leadership experience.
Strong knowledge of culinary techniques, high-volume preparation, banquet production, and food presentation.
Current ServSafe Manager certification.
Ability to train employees, assign work, and coordinate multiple stations during busy service periods.
Strong organization, communication, time-management, and problem-solving skills.
Ability to read and follow recipes, calculate quantities, and maintain accurate production and inventory records.
Ability to learn and use required Club systems.
Dependable transportation and reliable attendance.
Successful completion of a background check.
Ability to stand and walk for extended periods and frequently bend, reach, lift, and carry.
Ability to lift and move items weighing up to 50 pounds, with assistance when needed.
Ability to work safely around hot surfaces, sharp tools, commercial kitchen equipment, and wet or slippery surfaces.
Ability to work in varying temperatures, including hot kitchens, refrigerated storage areas, and outdoor event settings.
Ability to perform the essential functions of the position, with or without reasonable accommodation.

Nice To Haves

Previous Sous Chef experience.
Private club, luxury hospitality, resort, or comparable upscale dining experience.
Baking and pastry experience.
Familiarity with Jonas.

Responsibilities

Coordinate food preparation and service across all dining outlets, ensuring dishes meet established standards for quality, consistency, presentation, and timeliness.
Lead breakfast and lunch preparation and support banquet, buffet, and special-event execution.
Prepare and oversee station setup, service, and breakdown for hot and cold food stations.
Assist the Executive Chef with menu development, seasonal offerings, and creative daily specials reflecting member preferences.
Follow standardized recipes, portion guidelines, and preparation methods.
Anticipate production needs and adjust preparation priorities based on reservations, event requirements, and service volume.
Accommodate dietary restrictions and food allergies in accordance with established procedures.
Assist with baking and pastry preparation as needed.
Train and coach culinary employees in preparation techniques, station procedures, food safety, and presentation standards.
Assign stations and daily preparation duties to support efficient kitchen operations.
Provide clear direction during service and communicate changes, priorities, and special requests.
Foster teamwork, accountability, professionalism, and a positive work environment.
Coordinate with front-of-house personnel to support timely service and address member and guest needs.
Develop familiarity with regular members’ dining preferences and communicate relevant information to the culinary team.
Maintain a clean, organized, and sanitary kitchen, including equipment, preparation areas, and storage spaces.
Follow and reinforce proper food handling, temperature control, labeling, dating, storage, and stock rotation practices.
Complete opening, closing, daily, and weekly checklists.
Monitor equipment condition and promptly report maintenance or safety concerns.
Maintain a clean, professional uniform and follow Club policies and operating procedures.
Assist with food ordering, receiving, inventory counts, and storage within established budgets and purchasing guidelines.
Monitor product quality, inventory levels, portion control, and food waste.
Use Jonas and other designated Club systems to support culinary operations and recordkeeping.
Communicate product shortages, staffing needs, and operational concerns to the Executive Chef.