Lead Sous Chef — High-Volume Club Kitchen

A prestigious culinary establishment in South Carolina is seeking a Sous Chef to assist the Executive Chef in overseeing food production and kitchen operations. This role involves managing kitchen staff, maintaining quality and safety standards, and training new employees. Candidates should have at least 4 years of managerial experience in a high-volume environment, along with strong leadership and communication skills. A Culinary Arts Degree is preferred but negotiable based on experience. #J-18808-Ljbffr Seabrook Island Club