Executive Sous Chef

Date Posted 4/10/2026 Job Title Executive Sous Chef Job Description As the Executive Sous Chef, you serve as the kitchen's "second-in-command," working closely with the Chef de Cuisine and Executive Chef to oversee daily kitchen operations, food preparation, and staff management. This role ensures the highest standards of quality, presentation, and cost effi ciency in all culinary off erings. In the Executive Chef's absence, you assume full responsibility for kitchen operations. Candidate Qualifications

• In-depth knowledge of cooking techniques, food preparation, kitchen equipment, and food safety and sanitation standards.
• Strong understanding of inventory management, food cost tracking, and cost control methods.
• Excellent leadership skills, with the ability to supervise and motivate kitchen staff .
• Eff ective time management, with the ability to prioritize tasks and manage multiple responsibilities during peak service.
• Strong problem-solving skills and the ability to adapt quickly to changing demands or kitchen emergencies.
• Clear communication skills, ensuring seamless coordination between kitchen staff and front-of-house teams.
• Ability to maintain high standards of food quality, presentation, and fl avor while adhering to operational guidelines.
• Supervise kitchen operations in the absence of the Executive Chef, ensuring smooth service and adherence to standards.
• Adaptability to work across various kitchen stations and contribute to diff erent tasks as needed.
• Handle member or guest complaints professionally and ensure customer satisfaction.
• Stay up to date with culinary trends and suggest improvements to operational practices.
• Understands hygiene, sanitation, and food safety rules; maintains the highest sanitary and safe conditions.
• In-depth knowledge of state and local health and safety regulations.
• Works in an environment that is fast-paced and high in demand. Educational Requirements
• High School diploma or GED required.
• Culinary Arts Degree preferred, but not required.
• Post-secondary vocational training at a culinary institution is preferred.
• Food Safety Certifi cation/Food Handler's Certifi cation required.
• American Culinary Federation Certifi cation/applicable hospitality association a plus.
• Minimum of two (2) years of work experience of chef experience.
• Country Club or Golf Club experience is a plus but not required.
• Flexible schedule including evenings, weekends, and holidays as needed.
• CPR/AED and/or First Aid Certifi cation a plus. Date Position Available 04/27/2026 Salary Range $55,000.00 to $79,999.00 Other Benefits Full-time, non-seasonal employees get to enjoy additional perks including:
• 401(k) Retirement
• Medical Insurance, Dental, Vision, and more
• Health Savings Account
• Vacation, Sick Leave, Paternity Leave, Jury Duty, and Bereavement
• Holiday Pay
• DeBordieu Loan Program
• Grocery Program
• On-Demand Pay
• And Much More!

Please send resumes to:

Crystal Frankart 908 Bonneyneck Dr

GEORGETOWN, SC 29440

PHONE:

8435276057 crystal@debordieuclub.com