Sous Chef
On-site · Sheldon, South Carolina, United States
Job Summary
Sous Chef at Brays Island Plantation overseeing culinary operations with hands-on staff supervision, scheduling and inventories; requires excellent interpersonal and customer service skills, ability to make independent decisions, strong knowledge of service, food and wine, and prior management experience. Role supports the 7-day operation across facilities including casual and formal dining, events such as oyster roasts, weddings, and private functions; candidate should be highly organized, adaptable to varying schedules, and capable of upholding high standards for self and staff. Reports to the Director of culinary operations and contributes to all facets of the culinary program.
Required Qualifications
- Excellent interpersonal communication skills
- Excellent customer service skills with a strong presence in the kitchen
- Ability to make sound independent decisions
- Highly organized and able to adjust to varying schedules
- Hands-on leadership while supervising staff, scheduling and inventories
- Sets high standards for self and staff
- Assists the Director with all facets of the culinary operation
- Strong knowledge of service, food, wine
- Prior management experience
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