Position Summary: The Sous Chef will be the second in command in our kitchen, following our Chef de Cuisine’s specifications and guidelines. This position will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. The Sous Chef focuses mainly on the running of the line from preservice preparation to the execution during service. Position may involve some administrative duties and may assist with payroll and scheduling.
Pay Rate: The rate of pay listed on job boards are auto-generated numbers. Kiawah Island Golf Resort’s actual rate of pay will be determined during the hiring process.

QUALIFICATIONS:

• Minimum Education – High school diploma or equivalent vocational training certificate required.
• Minimum Experience – Minimum three to five years’ experience in a culinary field, plus minimum 1 year in a Supervisory / Managerial Culinary role is required.
• Must possess a full understanding of various cooking methods, ingredients, equipment and procedures and be able to utilize them at any moment.
• Excellent record of kitchen and staff management is required.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS) is required.
• Effective conflict resolution skills, professional and cooperative demeanor, and positive and energetic attitude are required.
• Must possess a passion for providing extraordinary service.
• Food handling certificate preferred.
• Culinary college degree preferred.
• Sanitation Certificate preferred.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to compute basic mathematical calculations essential.
• Ability to handle confidential information.
• Must work both independently and in a team environment.
• Excellent communication skills in English both verbal and written.
• Must be able to pass a background check.

ESSENTIAL PHYSICAL REQUIREMENTS:

• Must be able to lift and carry up to 40 pounds across short-medium distance.
• Must be able to work on site due to daily needs of the job requirements.
• Must be able to stand for the entirety of shift, while reaching, bending and stooping.
• Will be required to handle sharp objects such as knives.
• Must be able to handle manual labor via whisking, chopping, piping, and repetitive hand movements.
• Must be able to work in a fast paced, intense work environment, sometimes under extreme heat and stress.

• Employ your culinary and managerial skills at all times in order to maintain and enhance our customers’ satisfaction.
• Focus on the running of the line, from preservice preparation to the execution of during service.
• Some administrative duties are required and may assist with payroll and scheduling.
• Be able to assist with and maintain food cost controls.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize work and follow through with assigned tasks.
• Work well under pressure of meeting production schedules and timelines of food displays.
• Maintain accuracy and speed in handling emergency situations and providing solutions.
• Always remain familiar with industry’s best practices and current trends.
• Multi-task while maintaining a high level of professionalism.
• Maintain an immaculately clean and organized work environment and ensure all staff within the kitchen is able to maintain cleanliness.
• Follow recipes to the specifications of the Chef (maintain the ability to increase or decrease recipes, as needed).
• Possess and practice good knife skills; possess and utilize skills to season food properly (season in layers).
• Assist with the design, and execution of, daily features in accordance with Chef’s specifications.
• Properly follow all processes that are in place.
• Promote communication in the kitchen that leads to productive, safe work with all internal customers and fellow team members (fellow line chefs, stewarding, service staff, etc).
• Maintain and complete / fill out all requisitions properly.
• Properly label, date, and rotate all products on station and in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation / health regulations and hotel requirements.
• Motivate kitchen staff to continue to grow and learn, and maintain a cohesive team.
• Uphold the core values, and policies and procedures of the resort.
• All other duties as assigned.