Job Summary: The Executive Sous Chef is responsible for assisting the Executive Chef with overall kitchen operations ensuring efficiency, safety, sanitation, organization and planning in every aspect of food production and quality as well as staff cross utilization and training.
Supervise kitchen preparation for service of all stations.
Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
Verify that all sanitation, nutrition, and safety practices are maintained by kitchen employees.
Supervise the production of all food items.
Inspect food garnishments, flavor & consistency
Assist Executive Chef with menu planning, specials, and food purchasing.
Assist with payroll and staff schedule.
Assume managerial responsibility in the absence of the Executive Chef.
Plan and conduct meetings with employees through daily lineups
Train new employees.
Complete employee annual reviews of sous chefs and pastry chef.
Regularly streamline and update inventory sheets.
Shop for best prices and quality between purveyors.
Maintain a professional relationship with all staff.
Ensure proper maintenance of kitchens for safe and efficient operations.
Oversee and enforce daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis.
Enforce the daily utilization of prep lists-line stations, banquets and general prep.
Ensure that all products are wrapped, labeled, and dated.
Maintain department transfer sheets & invoices for their timely recording by accounting.
Continually work on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes.
Participate with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager report as needed.
Culinary Arts Degree preferred but negotiable depending on previous work history
Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment.
Strong management, organizational, leadership, communication and problem solving skills are required.
Working knowledge of computer programs is necessary.
Ability to work a flexible schedule, days, nights, holidays and weekends.
Ability to meet physical demands of the job including standing for long periods of time, dexterity to operate culinary equipment, ability to work in extreme temperatures, requires normal range of hearing and vision, ability to move and lift heavy objects, requires the ability to function professionally in an environment that is both physically and mentally stressful and challenging.
Authorized to work in the U.S.
Additional Salary Information: Seabrook Island Club offers very competitive compensation and benefit packages including: medical, dental, vision, life, flexible spending account, short and, long-term disability, vacation, sick, and holiday pay, 401k with company match, use of Club amenities, reimbursement for continuing education, and opportunities for growth and development.
About Seabrook Island Club
Seabrook Island Club is an equity owned club located on beautiful Seabrook Island, an oceanfront, private community 25 miles south of historic Charleston, SC. Amenities include fine and casual indoor and outdoor restaurants, multiple event venues, oceanside café, two 18-hole golf courses, 15 har-tru tennis courts, 2 pickleball courts, pools, kid’s club, retail shop, and equestrian center. Annual gross revenues for the Club exceed $16 million and annual gross food and beverage revenues exceed $3.5 million.