Junior Sous Chef at Carolina Yacht Club

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Jul, 26

Salary

0.0

Posted On

23 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, Team leadership, Food safety, Sanitation, Menu planning, Food preparation, Equipment maintenance, Inventory management, Quality control, Staff training, Culinary techniques, Service coordination

Industry

Description

Description Jr. Sous Chef – High Volume | Charleston Harbor The Carolina Yacht Club is hiring a Jr. Sous Chef to run a 5-person kitchen team in a fast-paced, high-volume environment. What you’ll do: Lead the line and control service Train your team and enforce standards Deliver consistent, high-quality food under pressure Build structure, organization, and accountability Why this job: Brand new kitchen Best view in Charleston (on the harbor) Direct mentorship from Executive Chef Real leadership role—not just a title If you can handle volume, lead a team, and execute with consistency, we want you. Job Title Junior Sous Chef Status/Class Salary Reports to Senior Sous Chef Supervises All Cooks and Stewards Job purpose To maintain the standards of the department, to ensure the smooth running of the operation and to keep in mind that our priorities are staff safety and happiness as well as guests/members satisfaction. Duties and responsibilities 1. Works scheduled shifts, reports to work on time, and complies with uniform policy. 2. Adheres to all policies and procedures. 3. Adheres to city, state and federal laws, codes, statutes and regulations governing food handling and food sanitation. 4. Maintains operational cleanliness, sanitation and organization to standard and as directed, including walls, floors, food contact surfaces, equipment and storage. 5. Works in tandem with service staff to provide exceptional service. 6. Reads menu to estimate food requirements and communicates product needs to Chef/Sous Chefs or procures food from storage. 7. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. 8. Communicates equipment maintenance needs or concerns to Chef/Sous Chef. 9. Measures and mixes ingredients according to recipe specifications. 10. Sautés, poaches, pan-fries, deep-fries, braises, bakes, roasts, broils, and steams proteins, vegetables, and other foods. 11. Tastes and tests foods during mixing or cooking. 12. Observes and tests foods being cooked by tasting, smelling, visual skills and thermometer to determine that product is cooking properly and to standard. 13. Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders. 14. Washes and processes vegetables and fruits to prepare them for use. 15. Cuts, trims, and bones meat prior to cooking.

Responsibilities

The Junior Sous Chef will lead a five-person kitchen team to ensure high-quality food production and operational efficiency. They are responsible for maintaining strict sanitation standards, training staff, and managing daily kitchen service operations.