Sous Chef (Tide to Table)

The Oceanfront Litchfield Inn•Litchfield Beach, SC

About The Position

As a Sous Chef, you will play a key role in supporting the Executive Chef in managing kitchen operations, ensuring exceptional culinary experiences, and maintaining the highest standards of food quality and safety. You will oversee kitchen staff, assist in menu creation, and ensure the smooth operation of meal service.

Requirements

Demonstrated experience with solid tenure as a Line Cook required; BOH supervisory or management experience preferred.
High-volume and/or elevated dining kitchen experience required.
Strong knowledge of culinary techniques, kitchen equipment, and safety protocols, including DHEC policies, is essential
Flexibility to work evenings, weekends, and holidays as needed
Proficient in handling and overseeing multiple stations in a dynamic, fast-paced environment
Teamwork and collaboration
Must be able to work in a fast-paced environment, and stand for long periods of time
Proven job reliability, diligence, dedication, and attention to detail
Must be able to communicate clearly and professionally with guests, coworkers, and supervisors

Nice To Haves

ServSafe Certification is preferred but not required
Proficiency with computers and general office PC applications (i.e. word processing, spreadsheets, databases)

Responsibilities

Support the Executive Chef in planning and preparing high-quality dishes.
Contribute to the creation, costing, and implementation of seasonal and special menus alongside the Executive Chef.
Oversee, schedule, and train back-of-house team members to ensure timely and efficient food preparation.
Assist with monitoring, analyzing, and controlling all labor and food costs to ensure budget standards are met.
Deliver profitable, competitive, and high-quality products through effective kitchen operations.
Coordinate the maintenance and sanitation of all kitchen equipment in compliance with federal and state regulations.
Assist with the ordering and inventory of all food, supplies, and kitchenware.
Execute special projects and perform additional responsibilities as assigned.
Educate team members on the Accident Prevention Program to minimize workplace injuries.
Maintain a safe and sanitary work environment that adheres to all DHEC standards and regulations.
Collaborate with FOH managers to ensure the highest guest satisfaction and a seamless dining experience.
Other duties as assigned.

Benefits

All team members enjoy WEEKLY PAY!
Medical, Dental, and Vision coverage options
Paid Time Off
401(k) retirement plan with company match
Paid Parental Leave (16 weeks)
Bereavement Leave and Jury Duty Pay
Life Insurance Benefit
Health Savings Account, Accident, Personal Cancer Protection, and Short Term Disability
Employee Assistance Program
David L. Brittain Scholarship Program
Local Attraction Discounts
Associate Referral Program
Tuition Reimbursement
Resort Accommodations Discount