Sous Chef

Overview

The Sous Chef role at Tides Folly Beach is responsible for providing supportive leadership to kitchen staff throughout daily operations, ensuring the successful operation of the kitchen and culinary team.

1 Center St, Folly Beach, SC 29439

• A culture that values passion, individuality, and fun!
• Opportunities for internal growth and development
• Paid Time Off (PTO)
• Paid holidays
• Earned Wage Access through Pay Activ—access to earned wages before payday!
• Affordable medical, dental, & vision insurance plans
• Company-provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) & Roth 401(k) with employer matching up to 3.5%
• Tuition Assistance
• Referral program
• Employee Assistance Program
• Discounts at all Avocet-owned hotels & restaurants

Sous Chef

Kitchen

Chef de Cuisine

The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout daily operations. They will take on many responsibilities to ensure the successful operation of the kitchen and culinary team, including monitoring kitchen activities, expediting orders to ensure quality and presentation, and ensuring that the kitchen staff has proper direction.

• Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards.
• Teach preparation according to recipes and continually improve the cuisine at the property.
• Provide positive leadership, counseling employees as appropriate, and demonstrating a professional approach to management.
• Understand employee positions and perform duties in employees’ absence or determine appropriate replacements.
• Guide and direct the team for all day-to-day kitchen operations, including setting and measuring performance standards.
• Advocate sound financial and business decision‑making.
• Demonstrate honesty, integrity, and lead by example.
• Support service behaviors that exceed customer satisfaction and retention.
• Use interpersonal and communication skills to lead and influence kitchen staff positively.
• Improve service by assisting team members to understand guest needs and providing guidance, feedback, and coaching when needed.
• Delegate appropriately to develop supervisors and team members to accept responsibility and meet defined goals and objectives.
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Provide input to develop the menu and maintain accurate costing of all dishes prepared and sold.
• Ensure departmental compliance with food handling and sanitation standards as required by SCDHEC and hotel standards.
• Follow proper handling and correct temperature of all food products.
• Maintain proper purchasing, receiving, and food storage standards in the kitchen.
• Ensure all equipment is properly maintained and in working order in accordance with SCDHEC and hotel standards.
• Ensure all products are prepared consistently and meet departmental appearance and quality standards.
• Deliver superior quality products, presentations, and flavor.
• Maintain quality through levels of receiving and storage and the production and presentation of food.
• Ensure proper grooming and hygiene standards are followed by all kitchen staff.
• Actively respond to and handle guest problems and complaints.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Review daily, weekly, and monthly schedules to meet forecast and budget.
• Follow and enforce all applicable safety procedures specified for kitchen and food servers.
• Discuss food cost reports with kitchen and F&B management consistently.
• Attend daily meetings and other administrative sessions.
• Identify the developmental needs of kitchen staff and provide coaching and mentoring.
• Able to interview new applicants for the kitchen.
• Train kitchen associates on fundamentals of good cooking and excellent plate presentations.
• Consistently review finished products for quality and presentation before orders are sent to guests.
• Able to perform additional duties as required by hotel management.
• Ensure disciplinary procedures and documentation are completed according to hotel…