Sous Chef
On-site · Greenville, South Carolina, United States
Job Summary
Provide guest-focused hospitality in the hotel’s Kitchen department as Sous Chef, including governance of food preparation, cost control, menu development, and staff training. Responsibilities include maintaining food safety and sanitation standards, enforcing recipes and product specifications, supervising kitchen and steward staff, managing inventory and waste reduction, coordinating with F&B management, and ensuring consistent, professional service aligned with brand standards. Must train and develop kitchen personnel, conduct regular inspections, and support payroll/administrative tasks as needed. Requires flexibility to work evenings, weekends, and holidays and a proven track record in hotel or resort culinary operations.
Required Qualifications
- 2-5 years as an Assistant Sous Chef in a recognized resort or hotel, managing or supervising a staff of culinarians
- Excellent communication skills
- College Degree preferred; High school diploma or general education degree or equivalent combination of education and experience required
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