PM Sous Chef - Cassique at KIAWAH RESORT ASSOCIATES, L.P.

Johns Island, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

21 May, 26

Salary

0.0

Posted On

20 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Planning, Staff Training, Supervision, Professional Development, Cooking Process Execution, Inventory Management, Kitchen Maintenance, Team Organization, Food Quality, Live Open Fire Cooking, Dry Aged Prime Steaks, Handmade Pastas, Local Products Emphasis, FOH Collaboration

Industry

Hospitality

Description

We are hiring an experienced and passionate Sous Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers The perfect candidates will be responsible for the following, among other duties: * Project a passion for cuisine and quality that inspire the team, always leading by example * Assume full responsibility of all culinary operations of Cassique Clubhouse in the absence of the Chef de Cuisine * Collaboration with the Chef team on writing and planning of menus for the restaurants, banquets, holidays, or other special events * Provide the training, supervision, and professional development for all kitchen staff, ensuring personal growth and proper execution are achieved * Participate in the cooking process from production to execution, working any position necessary * Assisting in the team organization, product inventory and kitchen maintenance. * Work closely with cooks and stewards to promote a positive, fun yet efficient atmosphere * Work closely with the FOH team to encourage learning and staff engagement Kiawah Island Club Offers * A knowledgeable and passionate management team which leads by example * Excellent compensation * The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* * Employee Wellness Program including complimentary gym membership and monetary health incentives * A work/life balance! * Free parking * Employee meals * Complimentary golf at our two world-renowned courses * Free gym membership * A complimentary Costco membership In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays. *Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Responsibilities

The Sous Chef will assume full responsibility for all culinary operations in the absence of the Chef de Cuisine, collaborating on menu writing and planning for various dining venues and special events. Key duties include providing training, supervision, and professional development for all kitchen staff while actively participating in the cooking process.