Sous Chef at Home Team Management Company LLC

Sullivan's Island, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

60000.0

Posted On

30 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Staff Development, Communication, Training, Kitchen Operations, Quality Control, Labor Management, Inventory Management, Menu Development, Conflict Resolution, Time Management, Food Preparation, Service Execution, Cost Control

Industry

Restaurants

Description

Join the Winning Team at Home Team BBQ – Sullivan's Island! 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. Key Responsibilities: Leadership & Staff Development: * 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 Kitchen Operations: * 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 Shift-Specific Duties: * Opening Chef: Oversee AM prep and line cooks, create daily specials, finalize prep lists, and ensure a clean and organized kitchen * Mid Chef: Lead lunch service and expo, place daily orders, manage transitions from AM to PM staff, and set the PM team up for success * Closing Chef: Run dinner service and expo, lead closing procedures, complete logs and cleaning checklists, and finalize orders for the following day What We're Looking For: * 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 Physical Requirements: * 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 Core Values We Live By: Respect. Encouragement. Community. Gratitude. If you're passionate about great food, great people, and great service — we want to hear from you. Apply today and become a part of the Home Team BBQ family! Job Type: Full-time Benefits: * 401(k) * 401(k) matching * Dental insurance * Flexible schedule * Food provided * Health insurance * Paid time off * Referral program * Vision insurance

Responsibilities

The Sous Chef reports to the Executive Chef, overseeing daily back-of-house operations to ensure quality, consistency, and efficiency across all shifts. Key duties include supervising kitchen staff, maintaining food and labor cost standards, and upholding high culinary quality.