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Executive Sous Chef Brinkley's Chop House North Augusta, SC Job Details Full-time $50,000 - $60,000 a year 18 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance Qualifications Kitchen health and safety standards Staff supervision Teamwork Food service health code compliance ServSafe Kitchen knives Team leadership Production safety compliance Cost control Team development Kitchen cost control Food safety sanitizing procedures HACCP Team training Kitchen staff training Food & beverage production Mentoring Organizational skills Leading team collaboration initiatives Materials management in food and beverage Kitchen management Managing kitchen staff Restaurant cost management Staffing management Kitchen stations Restaurant supply ordering Food Handler Certification Staff development Communication with kitchen staff Full Job Description About Brinkley's Chop House Brinkley's Chop House is a vibrant, chef-driven upscale New American steakhouse dedicated to exceptional culinary experiences, premium ingredients, refined execution, and outstanding hospitality. We are seeking an experienced (minimum of 10 years of experience) Executive Sous Chef to support the Executive Chef in leading all culinary operations and maintaining the highest standards of food quality, consistency, sanitation, and service. Position Summary The Executive Sous Chef is a key leadership position responsible for assisting the Executive Chef with the daily operation of the kitchen, culinary team, food production, menu execution, staffing, inventory, and quality control. The ideal candidate will have a minimum of 10 years of professional culinary experience , including significant leadership experience in fine dining, upscale, or high-volume chef-driven restaurants. This individual must be a hands-on leader with exceptional culinary skills, strong organizational abilities, and a commitment to developing a high-performing kitchen team. Key Responsibilities Assist the Executive Chef in directing all daily kitchen and culinary operations. Lead, supervise, train, and mentor culinary staff while maintaining a professional and accountable kitchen culture. Ensure consistent execution of menus, recipes, portion sizes, presentation, and quality standards. Oversee food production, prep, line execution, and service flow during high-volume operations. Assist with menu development, seasonal specials, catering, banquets, and special events. Manage inventory, ordering, food costs, waste, product quality, and proper FIFO rotation. Maintain strict compliance with DHEC, HACCP, ServSafe, sanitation, and food-safety standards. Ensure all kitchen stations are properly stocked, organized, clean, and service-ready. Monitor kitchen performance and implement improvements to increase efficiency and consistency. Assist with scheduling, shift management, staff training, and performance accountability. Lead by example during service and step into any station when needed, Maintain strong communication with the Executive Chef, management, front-of-house leadership, and culinary team. Ensure exceptional food quality and presentation throughout every service. Requirements Minimum 10 years of professional culinary experience required. Proven experience in a Sous Chef, Executive Sous Chef, Chef de Cuisine, or comparable leadership role. Extensive experience in fine dining, upscale, or high-volume chef-driven restaurants. Strong knowledge of culinary techniques, food production, kitchen management, and service execution. Proven ability to lead, train, and develop culinary teams. Strong understanding of food cost, inventory control, ordering, and waste reduction. Experience with menu development, banquets, catering, and special events preferred. Strong knowledge of food safety, sanitation, HACCP, and health-code requirements. Exceptional organization, communication, problem-solving, and leadership skills. Strong knife skills and the ability to work effectively on all kitchen stations. Pantry/Garde Manger experience is highly valued. Current ServSafe Food Handler certification or equivalent required. Physical & Schedule Requirements Must be able to stand for extended periods, lift up to 50 lbs., and work effectively in a fast-paced, high-volume kitchen environment. Flexible availability, including evenings, weekends, holidays, and special events, is required. What We Offer Competitive compensation based on experience and skill. Leadership opportunity within a respected, chef-driven culinary program. Employee food and beverage discounts. Professional growth and culinary development opportunities. Collaborative and supportive work environment.

Pay:

$50,000.00 - $60,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Experience:

Kitchen management: 10 years (Preferred)

License/Certification:

ServSafe Food Handler Certification (Preferred) Ability to

Commute:

North Augusta, SC 29841 (Preferred)

Work Location:

In person