SOUS CHEF

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Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000 acre development, the development encompasses a private member’s only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, a lawn and racquet club, and more. In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, and a vibrant village, all which pay homage to the region’s rich heritage.

Job Summary:

The Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Chef de Cuisine.

Essential Functions:
Job duties include, although are not limited to:

  • Scheduling kitchen staff and ensuring schedules are posted in a timely manner.
  • Consistently tracking kitchen inventory, preparing, and ordering all items for the restaurant and bar menus.
  • Recruiting staff and monitoring their performance.
  • Assisting in maintaining the overall food and labor cost.
  • Ensuring the opening and closing procedures for kitchen staff are completed.
  • Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations.
  • Ensuring that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times.
  • Maintaining food quality and ensuring guest satisfaction.
  • Assisting in developing control procedures and enforcing them.
  • Working closely with the Executive Chef and Chef de Cuisine on menu development and recipe standardization.
  • Taking responsibility for shift during absence of the Chef de Cuisine.
  • Monitoring equipment maintenance and condition.
  • Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required.
  • Knowing all state/local health codes and ordinances and ensuring that kitchen is complying.
  • Memorizing food recipes and food preparation instructions.
  • Remaining aware of culinary trends and always seeking to improve.
  • Works closely with the FOH team on menu training.

Qualifications:

  • Culinary school graduate or related training required.
  • Previous experience in hospitality or club operations preferred.
  • Ability to accurately and effectively communicate in verbal and written form with guests and Associates.
  • Experience implementing new food concepts and menus.
  • Experience with creating schedules, labor costing, payroll administration, and Associate performance management required.
  • Ability to handle multiple tasks and work well in an environment with time constraints.
  • Must possess applicable state/local licenses and certifications.

Physical Requirements:

Constant standing and walking throughout the shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

Email your resume to Rhy Waddington at Palmetto Bluff.

Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify