Executive chef jobs in Myrtle Beach, SC - 28 jobs

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

The Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The Sous Chef will supervise the kitchen staff, plan and develop menus, and ensure that all food is prepared to the highest quality standards. Responsibilities * Assist the Executive Chef in managing the kitchen operations of the restaurant. * Supervise the kitchen staff and ensure that all food is prepared to the highest quality standards. * Plan and develop menus in collaboration with the Executive Chef * Ensure that all food is prepared in a timely manner and meets the restaurant's quality standards. * Train and develop kitchen staff to ensure that they are able to perform their duties effectively. * Ensure that all kitchen equipment is properly maintained and in good working order. * Ensure that all kitchen areas are kept clean and organized. * Assist in the ordering of food and supplies. * Ensure that all food safety and sanitation standards are met. Requirements * Proven experience as an Sous Chef or similar role * Excellent communication and leadership skills * Ability to work in a fast-paced environment. * Strong knowledge of food preparation and presentation * Ability to manage and motivate a team. * Excellent organizational and time management skills * Ability to work flexible hours, including evenings and weekends. * Culinary degree or equivalent experience Benefits: We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. E.O.E.

GreatLIFE Golf is one of the largest Golf Course Ownership / Management Companies in the country with over 50 golf courses in multiple states. If you're looking for a fun and casual career in sports and entertainment, this may be the position for you! Feel free to check out our website for more information about who we are as a company and what services we offer to evaluate if your values match ours! We are seeking a full time, salaried Head Chef to join our Food and Beverage team in Bolivia, NC at Carolina National Golf Club. This position will come with a full benefits package to include Medical, Dental and Vision coverage as well as a generous Paid Time Off package and Holiday Pay. Please see a general below and should you feel your knowledge, education and experience could be a match, apply today! Salary Range: $60,000.00 - $65,000.00 : Oversees all functions of Food & Beverage kitchen department including staffing, menu planning, ordering, vendor monitoring, food productions, inventory, catering and budgeting. Duties & Responsibilities: Manages all operating expenses, sets margins and manages against projections. Creates innovative menus established with current food costs and member/guest satisfaction in mind. Controls ordering, inventory levels, timing of orders, receiving, and invoice settling. Works with Building Maintenance to maintain kitchen equipment. Ensures quality sanitation program is followed throughout the kitchen operation. Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations. Manages department employees including chefs, cooks and stewards and is responsible for training, planning, assigning, and directing work, evaluating performance, rewarding & disciplining employees; addressing complaints and resolving problems. Monitors business volume forecast and plans accordingly in areas of staffing, productivity, costs and other expenses. Responsible for implementing and maintaining excellent service to assure guests dining satisfaction. Incorporates safe work practices in job performance. Regular & reliable attendance. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee of this job. Duties, responsibilities and activities may change at any time with or without notice. Degree/Licenses: Associates degree with concentration in food preparation, management, nutrition or related field AND/OR equivalent work experience. Work requires 3-4 years progressive experience in high volume food production or catering. Or an equivalent combination of relevant education and/or experience. Physical Demands: While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision. Please note, the chosen candidate will be required to successfully complete a background check as a condition of employment.

We are hiring an experienced and passionate Executive Pastry Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. All pastries, cakes, cookies, gelatos, and sorbets are made in-house using the best ingredients available. Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers. Qualifications for the position are: * 3+ years of fine dining pastry chef experience including the management of a team * A passion, creativity and drive for cuisine and modern industry trends * Skilled experience in breads, lamination techniques, gelatos, sorbets, pastries as well as plated desserts * Track record of successful banquet operations * Willingness to replenish professional knowledge and continued learning * Comfortable and proactive with dish and technique experimentation * Must be able to work weekends, holidays, and be flexible with shifts * Excellent communication skills to effectively interact with staff, members, and vendors The perfect candidates will be responsible for the following, among other duties: * Project a passion for cuisine and quality that inspire the team, always leading by example * Menu designing and recipe creation for Voysey's and the Living room Dessert menu, keeping within our modern European steakhouse concept. * Collaboration with the Chef team on writing and planning of menus, banquets, holidays, or other special events * Provide training, supervision, and professional development for all pastry staff, ensuring personal growth and proper execution are achieved. * Participate in the cooking process from production to execution as well as plating when needed. * Maintaining the pastry team's organization, product inventory and kitchen maintenance. * Preforming cost analysis for pastry offerings to keep within budget * Communicating efficiently with the chef team as well as the FOH management team * Work closely with chefs, cooks, and stewards to promote a positive, fun yet efficient atmosphere * Work closely with the FOH team to encourage learning and staff engagement In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Kiawah Island, SC 29455. Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays. * Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Full-time Description Position Description: Functions with other Sous Chefs as second in command in the kitchen and generally is in charge of food production. Ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence. Essential Job Functions: Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making. Supervises kitchen preparation for service of all stations. Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees. Verifies that all sanitation, nutrition, and safety practices are maintained by kitchen employees. Supervises the production of all food items. Inspects food garnishments, flavor & consistency. Assists Executive Chef with menu planning, specials, and food purchasing. Assumes managerial responsibility in the absence of the Executive Chef & Executive Sous Chef. Plans and conducts meetings with employees-daily lineups. Trains new employees. Completes employee annual reviews as assigned by the Executive Chef. Maintains a professional relationship with all staff. Ensures proper maintenance of kitchens for safe and efficient operations. Produces and enforces daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis. Enforces the daily utilization of prep lists-line stations, banquets and general prep. Ensures that all products are wrapped, labeled, and dated. Maintains department transfer sheets & invoices for their timely recording by accounting. Continually works on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes. Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager report as needed. Completes any other projects as assigned by the Executive Chef or Executive Sous Chef. Requirements Job Requirement: Education: Culinary Arts Degree preferred but negotiable depending on previous work history Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment. Skills: Good leadership, management, organizational, and communication skills are required. A working knowledge of computer programs is necessary. Supervisory Responsibilities: All kitchen staff. Equipment to be used: Knowledge of all food service Equipment and Cutlery. Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, reaching and ability to work in extreme temperatures. Requires normal range of hearing and vision. Requires ability to lift and move heavy objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging. Working hours may vary according to business levels and some long days may be required.

Sous Chef Minero Mexican Grill & Cantina (Charleston, SC) Honoring Mexicos culinary traditions while weaving in Southern inspiration, with everything made fresh from scratch. Celebrated Charleston favorite Minero is seeking a driven and passionate Sous Chef. Elevate your craft with scratch-made Mexican cuisine, Southern inspiration, and the bold art of live-fire hearth cooking. As part of The Neighborhood Dining Group (Husk, Marbled & Fin, Delaney Oyster House, Minero, The James), were committed to redefining what it means to cookand leadwith purpose in Charleston. What We Provide for YOU!: * Highly competitive compensation * Outstanding benefits, including: * Medical, dental, vision, short-term disability, and life insurance?after 30 days * 401(k) with employer match?(free money) * Generous PTO (Paid Time Off)?that increases with tenure * Paid parking? * Employer paid therapy, coaching, and mental health resource (Modern Health)? * Next-day pay access? * Employee Perks & Discounts (Working Advantage)? * Dining discounts, gym membership discounts, and more! * Professional work environment * Internal job board providing growth opportunities within the company * Leadership development and a learning environment * Quarterly profit-sharing program About Us: Minero is a lively and welcoming Mexican Grill and Cantina located on Johns Island in Charleston, SC. Minero embraces traditional Mexican cuisine utilizing time-honored techniques, including nixtamalization of masa for house made corn tortillas. Fresh, high-quality ingredients are used as the foundation for each dish, exploring many styles of cooking and featuring live fire preparations from our custom charcoal grill. Who We're Looking For: You bring passion and professionalism to every platedriving the line with integrity, thriving under pressure, and fueling the team with energy through every service. This is an exciting opportunity to grow within a nationally recognized restaurant group that celebrates creativity, strong leadership, and continuous professional development. Responsibilities: * Work closely with the Executive Chef to manage daily kitchen operations. * Uphold the highest standards of food quality, preparation, and presentation. * Train and mentor kitchen staff to ensure consistency and strong team performance. * Oversee cleanliness, organization, and safety in all kitchen areas. * Collaborate with front-of-house management to ensure seamless service. * Assist with scheduling, inventory, prep execution, and ordering. * Maintain a hands-on presence during all meal periods, including prep, service, and breakdown. What You'll Bring: * Experience in a high-volume, fast-paced restaurant. * Detail-oriented and thrives in a clean, organized, and high-standard environment. * Passionate about hospitality and driven to lead, educate, and motivate a team. * Comfortable with multitasking and clear, timely communication under pressure. Ready to Lead with Passion? If you're ready to grow your culinary career with a restaurant group that values passion, professionalism, and teamwork, wed love to hear from you. Apply today and take the next step in your hospitality career with Minero! This is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, duties, and physical demands. Additionally, responsibilities, tasks, duties, and physical demands of the jobholder might differ from those outlined in the job description and other duties may be assigned. The Neighborhood Dining Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws.

Job Description On Kiawah Island, located south of Charleston, South Carolina, day breaks across a pristine 10-mile beach, expansive marsh savannahs, ribboning rivers, and some of the most-acclaimed amenities available on the Eastern Seaboard. The Kiawah Island Club delivers a diverse collection of private amenities in distinctive venues. Amid uncommon scenic beauty, Members can savor the Island's best offerings and create lifelong memories with family and friends. When you come to Kiawah, you'll know if it's right for you the moment you set foot on the Island. It produces a feeling you can't quite describe but you never want to let go. The Kiawah Island Club is seeking a talented and experienced individual to join the culinary team as Executive Sous-Chef at their new Beach Club restaurant. The Beach Club is the cornerstone and original amenity of the many spectacular facilities at The Kiawah Island Club. Amid uncommon scenic beauty, The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues. Our incredible staff strives towards one common goal: To be the best private Club in the world. Nationally-acclaimed chef Mike Lata serves as the consulting chef for the new restaurant and brings his years of expertise to an already talented Club team. Lata is a James Beard Award-winning chef and his restaurants, FIG and The Ordinary, located in downtown Charleston, have garnered national attention and praise. Fitting right in with the Club's existing culinary philosophy of “keeping it local”, Lata has a longstanding and outspoken commitment to support local farmers, fishermen, and purveyors. The perfect candidate will be responsible for the following, among other duties: Assume full responsibility for all culinary operations of The Beach Club in the absence of the Executive Chef and Chefs de Cuisine Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events Help provide the training, supervision, and professional development for all kitchen staff Participate in the cooking process from production to execution, working in any position necessary Provide support for the Culinary Intern Program Qualification Requirements: minimum 2 experience pastry cook or culinary leadership Ability to promote and participate in a team environment Ability to understand written and oral directions and to communicate professionally with others Degree for Culinary Arts or Training Program preferred, or equivalent college/professional certification or years of experience working under Chefs Kiawah Island Club Offers: A knowledgeable and passionate management team that leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Benefits Benefits are available to full-time employees after a waiting period and include Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/Dependent care spending account, Wellness Program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. In-person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. KP is an Equal Opportunity Employer that uses E-Verify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Job DescriptionResponsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

The Kiawah Island Club is seeking a talented and motivated Pastry Sous Chef to join our award-winning culinary team at the B-Liner at The Beach Club. This role is ideal for a passionate pastry professional who thrives in a creative, high-performance environment and is eager to contribute to the exceptional dining experiences our members expect. Key Responsibilities: Assist the Executive Pastry Chef in the daily operation and production of all pastry, bakery, and dessert offerings across multiple outlets. Lead and inspire a team of pastry cooks, ensuring consistent quality, presentation, and taste in all creations. Develop and execute seasonal dessert menus, plated presentations, amenity programs, and specialty items for events and club functions. Maintain high standards of cleanliness, organization, and food safety in all pastry areas. Support training and mentoring of pastry staff, fostering a culture of growth and creativity. Monitor inventory levels and assist in ordering, cost control, and proper storage of ingredients. Requirements: Minimum 3 years of pastry experience in a fine dining or luxury hospitality environment, with at least 1 year in a supervisory or leadership role. Formal culinary or pastry education preferred. Strong knowledge of pastry techniques, including laminated doughs, chocolate work, plated desserts, and breads. A keen eye for detail, artistry in presentation, and dedication to quality and consistency. Ability to multitask and remain calm under pressure in a fast-paced kitchen. Why Join Us? At the Kiawah Island Club, you'll work with some of the region's top culinary talent in a supportive and dynamic atmosphere. We offer competitive pay, excellent benefits, and opportunities for advancement within a world-class private club setting. Kiawah Island Club Offers A knowledgeable and passionate management team which leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Free gym membership A complimentary Costco membership Benefits In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. *Benefits are available to full-time employees after a short trial period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

It's an exciting time to join Lowes Foods! In addition to being part of a family-owned and growing company, we offer great pay and excellent benefits including Medical, Dental, and Vision, 401K and Pension Plan, a discount for shopping, paid time off, weekly pay, and more! To prepare Pick & Prep product and provide product preparation services to create a sensory and engaging experience for guests, while operating at or above company standards. Pay starts at $16/hour. Responsibilities 1. Actively engage guests through product preparation, active sampling and suggestive selling. 2. To personally demonstrate superior guest service at all times. This will included but is not limited to story telling about specific products within the department, highlighting product benefits such as Fresh, Healthy, Seasonal and most importantly Local, etc.. 3. Demonstrate knife showmanship skills to highlight the services and show offered at Pick & Prep 4. Operate the Pick & Prep area according to strict merchandising and operational standards. 5. Ensure the quality of product for sale meets Lowes Foods standards. 6. Maintain sanitation and safety throughout the department according to Lowes Foods standards. 7. Perform product preparation, receiving, ordering, stocking, merchandising and guest service as necessary to achieve standards. 8. Perform PA announcements. 9. Perform all other duties as assigned by management. Qualifications 1. Friendly, outgoing personality. 2. Must be able to actively engage guests. Willingness to have fun with our guests. 3. Ability to work well with others. 4. Ability to lift 25 lbs. consistently and 50 lbs. occasionally. 5. Ability to read and understand information and direction. 6. Knowledge of Pick & Prep operations. 7. Demonstrate ability and willingness to learn multiple tasks and technical requirements of the job including knife skills. 8. Demonstrate effective communication, guest service and selling skills. 9. Must be at least 18 years old. 10. Ability to bend, kneel and stand for extended periods of time. 11. Ability to effectively communicate with, and take direction from supervision. 12. Ability to work well with computers and scales. #LI-PB1 #newstore

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

On Kiawah Island, located just south of Charleston, South Carolina, day breaks across a pristine 10-mile beach, expansive marsh savannahs, ribboning rivers, and some of the most-acclaimed amenities available on the Eastern Seaboard. The Kiawah Island Club delivers a diverse collection of private amenities in distinctive venues. Amid uncommon scenic beauty, Members can savor the Island's best offerings and create lifelong memories with family and friends. When you come to Kiawah, you'll know if it's right for you the moment you set foot on the Island. It produces a feeling you can't quite describe but you never want to let go. The Kiawah Island Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and original amenity of the many spectacular facilities at The Kiawah Island Club. Amid uncommon scenic beauty, The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues. Our incredible staff strive towards one common goal: To be the best private Club in the world. Nationally-acclaimed chef Mike Lata serves as the consulting chef for the new restaurant and brings his years of expertise to an already talented Club team. Lata is a James Beard Award-winning chef and his restaurants, FIG and The Ordinary, located in downtown Charleston, have garnered national attention and praise. Fitting right in with the Club's existing culinary philosophy of "keeping it local", Lata has a longstanding and outspoken commitment to support local farmers, fishermen and purveyors. The perfect candidates will be responsible for the following, among other duties: * Assume full responsibility of all culinary operations of The Beach Club in the absence of the Executive Chef * Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events * Help provide the training, supervision, and professional development for all kitchen staff * Participate in the cooking process from production to execution, working any position necessary * Provide support for the Culinary Intern Program Qualification Requirements * Minimum 2 years of Sous Chef experience or culinary leadership * Ability to promote and participate in a team environment * Ability to understand written and oral directions and to communicate professionally with others * Degree for Culinary Arts or Training Program preferred, or equivalent college/professional certification or years of experience working under Chefs Kiawah Island Club Offers * A knowledgeable and passionate management team which leads by example * Excellent compensation * The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* * Employee Wellness Program including complimentary gym membership and monetary health incentives * A work/life balance! * Free parking * Employee meals * Complimentary golf at our two world-renowned courses Benefits * Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/Dependent care spending account, Wellness Program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. KP is an Equal Opportunity Employer that uses E-Verify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Job Description We are hiring an experienced and passionate Sous Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers The perfect candidates will be responsible for the following, among other duties: Project a passion for cuisine and quality that inspire the team, always leading by example Assume full responsibility of all culinary operations of Cassique Clubhouse in the absence of the Chef de Cuisine Collaboration with the Chef team on writing and planning of menus for the restaurants, banquets, holidays, or other special events Provide the training, supervision, and professional development for all kitchen staff, ensuring personal growth and proper execution are achieved Participate in the cooking process from production to execution, working any position necessary Assisting in the team organization, product inventory and kitchen maintenance. Work closely with cooks and stewards to promote a positive, fun yet efficient atmosphere Work closely with the FOH team to encourage learning and staff engagement Kiawah Island Club Offers A knowledgeable and passionate management team which leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Free gym membership A complimentary Costco membership In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays. *Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

On Kiawah Island, located just south of Charleston, South Carolina, day breaks across a pristine 10-mile beach, expansive marsh savannahs, ribboning rivers, and some of the most-acclaimed amenities available on the Eastern Seaboard. The Kiawah Island Club delivers a diverse collection of private amenities in distinctive venues. Amid uncommon scenic beauty, Members can savor the Island's best offerings and create lifelong memories with family and friends. When you come to Kiawah, you'll know if it's right for you the moment you set foot on the Island. It produces a feeling you can't quite describe but you never want to let go. The Kiawah Island Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and original amenity of the many spectacular facilities at The Kiawah Island Club. Amid uncommon scenic beauty, The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues. Our incredible staff strive towards one common goal: To be the best private Club in the world. Nationally-acclaimed chef Mike Lata serves as the consulting chef for the new restaurant and brings his years of expertise to an already talented Club team. Lata is a James Beard Award-winning chef and his restaurants, FIG and The Ordinary, located in downtown Charleston, have garnered national attention and praise. Fitting right in with the Club's existing culinary philosophy of “keeping it local”, Lata has a longstanding and outspoken commitment to support local farmers, fishermen and purveyors. The perfect candidates will be responsible for the following, among other duties: - Assume full responsibility of all culinary operations of The Beach Club in the absence of the Executive Chef - Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events - Help provide the training, supervision, and professional development for all kitchen staff - Participate in the cooking process from production to execution, working any position necessary - Provide support for the Culinary Intern Program Qualification Requirements - Minimum 2 years of Sous Chef experience or culinary leadership - Ability to promote and participate in a team environment - Ability to understand written and oral directions and to communicate professionally with others - Degree for Culinary Arts or Training Program preferred, or equivalent college/professional certification or years of experience working under Chefs Kiawah Island Club Offers - A knowledgeable and passionate management team which leads by example - Excellent compensation - The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* - Employee Wellness Program including complimentary gym membership and monetary health incentives - A work/life balance! - Free parking - Employee meals - Complimentary golf at our two world-renowned courses Benefits *Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/Dependent care spending account, Wellness Program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. KP is an Equal Opportunity Employer that uses E-Verify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

*Bonus administered after 90 continuous days of employment. Must have worked full time hours during the first 90 days and be in good standing to receive the full bonus. Tired of looking for downtown parking spots? Exhausted from working past 2am in the morning? Now is the time to make a change and work for a private Club. We aim to ensure hospitality is your Career not just a temporary stay. How do we do that? Focusing on not just your career goals but also your personal growth. As a full time employee we want to make sure you have time to relax and disconnect by offering four weeks of Paid Time Off, a large Holiday Bonus, free Golf, free Horseback Rides, free Tennis and Pickleball, free Parking, deeply discounted employee meals, health, dental, and vision benefits. How much do our Members value their employees? They have created an Employee Assistance Fund to assist employees financially when they face a hardship. We also invest in our employees future through offering a 401k match that is immediately vested. Like what you just read? Then apply for our position of Lead Line Cook! Position Description: Functions with other Lead Cooks as person in command in the kitchen and generally is in charge of food production, when Exec Chef & Sous Chefs are absent. Ensures that all food production workers are performing their duties according to quality standards established by the Executive Chef. Assumes all duties of Sous Chef (s) in their absence. Essential Job Functions: Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making. Supervises kitchen preparation for service of all stations. Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees. Verifies that all sanitation and nutrition practices are maintained by kitchen employees. Supervises the production of all food items. Inspects food garnishments, flavor & consistency Assists Executive Chef with some menu planning, specials, food purchasing Assumes managerial responsibility in the absence of the Executive Chef & Sous Chefs Plans and conducts meetings with employees-daily lineups Assists with training new employees. Ensures proper maintenance of kitchens for safe and efficient operations. Enforces daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis. Enforces the daily utilization of prep lists-line stations, banquets and general prep Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager's report when asked. Maintains department transfer sheets & invoices for their timely recording by accounting. Completes any other task assigned by the Executive Chef or Sous Chefs. Requirements Job Requirement: Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment. Must have progressive experience in a fast paced environment. Skills: Strong management, organizational, and communication skills are required. A working knowledge of computer programs is necessary. Supervisory Responsibilities: All kitchen staff. Equipment to be used: Knowledge of all food service Equipment and Cutlery. Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, and reaching. Requires normal range of hearing and vision. Requires ability to lift and move heavy tables, chairs and other objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging. Working hours may vary according to business levels and some long days may be required.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

The Kiawah Island Club is seeking a talented and motivated Pastry Sous Chef to join our award-winning culinary team at the B-Liner at The Beach Club. This role is ideal for a passionate pastry professional who thrives in a creative, high-performance environment and is eager to contribute to the exceptional dining experiences our members expect. Key Responsibilities: * Assist the Executive Pastry Chef in the daily operation and production of all pastry, bakery, and dessert offerings across multiple outlets. * Lead and inspire a team of pastry cooks, ensuring consistent quality, presentation, and taste in all creations. * Develop and execute seasonal dessert menus, plated presentations, amenity programs, and specialty items for events and club functions. * Maintain high standards of cleanliness, organization, and food safety in all pastry areas. * Support training and mentoring of pastry staff, fostering a culture of growth and creativity. * Monitor inventory levels and assist in ordering, cost control, and proper storage of ingredients. Requirements: * Minimum 3 years of pastry experience in a fine dining or luxury hospitality environment, with at least 1 year in a supervisory or leadership role. * Formal culinary or pastry education preferred. * Strong knowledge of pastry techniques, including laminated doughs, chocolate work, plated desserts, and breads. * A keen eye for detail, artistry in presentation, and dedication to quality and consistency. * Ability to multitask and remain calm under pressure in a fast-paced kitchen. Why Join Us? At the Kiawah Island Club, you'll work with some of the region's top culinary talent in a supportive and dynamic atmosphere. We offer competitive pay, excellent benefits, and opportunities for advancement within a world-class private club setting. Kiawah Island Club Offers * A knowledgeable and passionate management team which leads by example * Excellent compensation * The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* * Employee Wellness Program including complimentary gym membership and monetary health incentives * A work/life balance! * Free parking * Employee meals * Complimentary golf at our two world-renowned courses * Free gym membership * A complimentary Costco membership Benefits In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. * Benefits are available to full-time employees after a short trial period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Job Description We are hiring an experienced and passionate Sous Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers The perfect candidates will be responsible for the following, among other duties: Project a passion for cuisine and quality that inspire the team, always leading by example Assume full responsibility of all culinary operations of Cassique Clubhouse in the absence of the Chef de Cuisine Collaboration with the Chef team on writing and planning of menus for the restaurants, banquets, holidays, or other special events Provide the training, supervision, and professional development for all kitchen staff, ensuring personal growth and proper execution are achieved Participate in the cooking process from production to execution, working any position necessary Assisting in the team organization, product inventory and kitchen maintenance. Work closely with cooks and stewards to promote a positive, fun yet efficient atmosphere Work closely with the FOH team to encourage learning and staff engagement Kiawah Island Club Offers A knowledgeable and passionate management team which leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Free gym membership A complimentary Costco membership In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays. *Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

We are hiring an experienced and passionate Sous Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers The perfect candidates will be responsible for the following, among other duties: Project a passion for cuisine and quality that inspire the team, always leading by example Assume full responsibility of all culinary operations of Cassique Clubhouse in the absence of the Chef de Cuisine Collaboration with the Chef team on writing and planning of menus for the restaurants, banquets, holidays, or other special events Provide the training, supervision, and professional development for all kitchen staff, ensuring personal growth and proper execution are achieved Participate in the cooking process from production to execution, working any position necessary Assisting in the team organization, product inventory and kitchen maintenance. Work closely with cooks and stewards to promote a positive, fun yet efficient atmosphere Work closely with the FOH team to encourage learning and staff engagement Kiawah Island Club Offers A knowledgeable and passionate management team which leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Free gym membership A complimentary Costco membership In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays. *Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.