Sous Chef jobs at Kiawah Island Club

Sous Chef - Larkin's Restaurants (Greenville, SC) Elevated dining. Exceptional teams. Memorable experiences. Larkin's, a Greenville institution known for its high standards and guest-first philosophy, is seeking a skilled and motivated Sous Chef to support our Chef de Cuisine and help lead our kitchen team. We're looking for someone who thrives in a fast-paced, guest-focused environment and is ready to take the next step in their culinary leadership journey. What You'll Do: Support the Chef de Cuisine in all aspects of kitchen operations Lead the team during service, ensuring dishes meet our standards of execution and presentation Help train, coach, and mentor line-level staff for consistency and growth Maintain kitchen cleanliness and uphold food safety protocols at all times Assist with prep systems, inventory management, and operational efficiency Contribute to a culture of respect, urgency, and excellence What You Bring: 3+ years of experience in a high-volume or chef-driven kitchen, with leadership responsibilities Strong communication skills and a calm, organized approach to service Solid understanding of kitchen operations, prep systems, and inventory controls A desire to grow professionally and help others do the same Flexible availability, including nights, weekends, and holidays Ability to pass a background check prior to employment Physical Requirements: Able to lift up to 50 pounds and stand for extended periods Comfortable working on the line during peak hours Why Work With Us: At Larkin's, we believe hospitality begins behind the scenes. We invest in people, promote from within, and take pride in creating a workplace where talented chefs can thrive. You'll be part of a passionate team delivering memorable guest experiences every day. Compensation & Benefits: Competitive pay based on experience Benefits eligibility after 60 days Dining discounts Career development opportunities within our growing group Please note: Background checks are required for all management hires.

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.

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.

We're looking for a proven Executive Chef to lead the kitchen of a new, high-profile Vietnamese-inspired concept in Charleston. This role calls for a chef who can balance authentic flavors with modern execution-someone who thrives in high-volume, upscale environments and knows how to build, train, and inspire a top-tier culinary team. What You'll Do: Oversee all back-of-house operations including menu development, cost control, and kitchen leadership. Deliver consistent, high-quality dishes that showcase bold Vietnamese flavors with creative flair. Hire, train, and mentor culinary staff to maintain exceptional service and execution. Manage budgets, purchasing, and vendor relationships to optimize profitability. Collaborate with ownership and front-of-house leaders to uphold brand standards and guest experience. What We're Looking For: 6+ years of culinary management experience in high-volume, upscale restaurants (Vietnamese or Asian fusion preferred). Strong leadership presence with a focus on team development and culture. Proven ability to manage food and labor costs while maintaining excellence. Hands-on approach, especially during service-you lead from the line. Passion for innovation, flavor balance, and authentic presentation. Compensation & Perks: Competitive base salary + performance incentives Health benefits and dining perks Strong growth potential within a rapidly expanding hospitality group If you're ready to build something special and lead a talented team in Charleston's thriving culinary scene, we'd love to hear from you.

Job Description The Senior Sous Chef (SSC) at The Tree Farm reports directly to the Executive Chef. They are responsible for all food production including a la carte, family style dining, and other offerings. He or she develops daily menus, food purchase specifications, and recipes; trains, mentors, and supervises the production team; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards. They are part of the culinary leadership team. INITIAL PRIORITIES OF THE SENIOR SOUS CHEF • Strong administrative experience with branded and luxury organizations. • Gain the culinary team's trust, as well as evaluate and continue to develop, train, and mentor the staff while promoting fairness and consistency within. • Collaborate with the FOH team, driving exceptional results for all food and beverage offerings • Assist with capital expense planning and procurement, holds self and team accountable to departments budget, continually analyzing labor and food cost through various methods to meet or exceed goals. • Spearhead, develop, plan, and execute themed events. • Inventory management through daily control and monthly process. • Evaluate food product to assure the quality standards are consistently executed, supervises production, execution, and presentation for all events and a la carte service. • Menu and recipe development for all outlets, and other unique Tree Farm dining locations. • Continue to focus on delivering consistency and the highest quality for all the culinary offerings • Create in partnership with EC, innovative and exciting culinary experiences for The Tree Farm members and guests in a la carte and member and private dining events. • Partner with EC on the culinary dining preferences of the membership. • Learn local vendors, farmers, etc., to continue the strong tradition of locally sourced, quality ingredients. • After observing and understanding member and team member needs, support EC's culinary direction, evaluate and update menus, and deliver new and creative dining concepts and menu options. LEADERSHIP · Takes an active role in shaping kitchen culture under the direction of the Executive Chef. · Take full ownership of trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs. · Responsible for new hire onboarding, ongoing training, evaluating, and supervising personnel, including OSHA and Health Ordinance training requirements. This position maintains proper personnel records including yearly reviews, changes in employment status, and other human resource-related issues. These records will be submitted to the Human Resources Director · Complies with departmental policies, club rules, regulations, and policies set forth in the employee handbook. · Create a fun collaborative work environment while being “hands-on” when necessary but understanding when to step back and lead the team. · Proactive, creative, and flexible when it comes to problem-solving. · Involve the team in the decision-making process of how “work gets done” and create a work environment of mutual respect in which people want to come and participate every day. · Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of exacting standards of appearance, hospitality, service, and cleanliness of the facilities. · Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. · Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these exacting standards. · Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests. · Hold daily/weekly team member briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special Club events are well-conceived and executed. FINANCIAL · Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in' from those contributing to their attainment. · Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Produce variance reports for monthly financial statements. · Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals. · Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation. · Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met. · Create, review and approve product purchase specifications and maintain excellent vendor relationships. CANDIDATE QUALIFICATIONS • Is an effective and enthusiastic leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to The Tree Farm. • Has exceptionally strong culinary credentials, good tenure in previous roles, and most importantly, the ability to consistently define and achieve goals and objectives. • Proficient in MS Office, including Outlook, Word Excel, and other PC programs. • Has strong management skills with verifiable strengths in inspirational, hands-on leadership, financial performance, and people skills. • Has strong knowledge of various cooking methods, preparation of soups, sauces, and stocks; butchering; product identification; food purchasing functions; garde manger; exposure to pastry and baking; and can perform all functions of the cooks, leading and training by example. • Strong administrative and organizational skills, with the ability to meet tight deadlines & manage multiple food outlets. EDUCATIONAL AND CERTIFICATION QUALIFICATIONS • Has a minimum of 8 years prior culinary management experience at branded chain restaurants, luxury resorts, hotels, and/or clubs. • 3-5 years at Sous Chef - leadership level • Culinary/Hospitality Degree is a plus, not required (Associate or Bachelors) • ACF Certification is a goal, not required for the Senior Sous Chef (CEC level) • Must be certified in food safety.

The Senior Sous Chef (SSC) at The Tree Farm reports directly to the Executive Chef. They are responsible for all food production including a la carte, family style dining, and other offerings. He or she develops daily menus, food purchase specifications, and recipes; trains, mentors, and supervises the production team; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards. They are part of the culinary leadership team. INITIAL PRIORITIES OF THE SENIOR SOUS CHEF • Strong administrative experience with branded and luxury organizations. • Gain the culinary team's trust, as well as evaluate and continue to develop, train, and mentor the staff while promoting fairness and consistency within. • Collaborate with the FOH team, driving exceptional results for all food and beverage offerings • Assist with capital expense planning and procurement, holds self and team accountable to departments budget, continually analyzing labor and food cost through various methods to meet or exceed goals. • Spearhead, develop, plan, and execute themed events. • Inventory management through daily control and monthly process. • Evaluate food product to assure the quality standards are consistently executed, supervises production, execution, and presentation for all events and a la carte service. • Menu and recipe development for all outlets, and other unique Tree Farm dining locations. • Continue to focus on delivering consistency and the highest quality for all the culinary offerings • Create in partnership with EC, innovative and exciting culinary experiences for The Tree Farm members and guests in a la carte and member and private dining events. • Partner with EC on the culinary dining preferences of the membership. • Learn local vendors, farmers, etc., to continue the strong tradition of locally sourced, quality ingredients. • After observing and understanding member and team member needs, support EC's culinary direction, evaluate and update menus, and deliver new and creative dining concepts and menu options. LEADERSHIP · Takes an active role in shaping kitchen culture under the direction of the Executive Chef. · Take full ownership of trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs. · Responsible for new hire onboarding, ongoing training, evaluating, and supervising personnel, including OSHA and Health Ordinance training requirements. This position maintains proper personnel records including yearly reviews, changes in employment status, and other human resource-related issues. These records will be submitted to the Human Resources Director · Complies with departmental policies, club rules, regulations, and policies set forth in the employee handbook. · Create a fun collaborative work environment while being “hands-on” when necessary but understanding when to step back and lead the team. · Proactive, creative, and flexible when it comes to problem-solving. · Involve the team in the decision-making process of how “work gets done” and create a work environment of mutual respect in which people want to come and participate every day. · Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of exacting standards of appearance, hospitality, service, and cleanliness of the facilities. · Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. · Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these exacting standards. · Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests. · Hold daily/weekly team member briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special Club events are well-conceived and executed. FINANCIAL · Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in' from those contributing to their attainment. · Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Produce variance reports for monthly financial statements. · Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals. · Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation. · Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met. · Create, review and approve product purchase specifications and maintain excellent vendor relationships. CANDIDATE QUALIFICATIONS • Is an effective and enthusiastic leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to The Tree Farm. • Has exceptionally strong culinary credentials, good tenure in previous roles, and most importantly, the ability to consistently define and achieve goals and objectives. • Proficient in MS Office, including Outlook, Word Excel, and other PC programs. • Has strong management skills with verifiable strengths in inspirational, hands-on leadership, financial performance, and people skills. • Has strong knowledge of various cooking methods, preparation of soups, sauces, and stocks; butchering; product identification; food purchasing functions; garde manger; exposure to pastry and baking; and can perform all functions of the cooks, leading and training by example. • Strong administrative and organizational skills, with the ability to meet tight deadlines & manage multiple food outlets. EDUCATIONAL AND CERTIFICATION QUALIFICATIONS • Has a minimum of 8 years prior culinary management experience at branded chain restaurants, luxury resorts, hotels, and/or clubs. • 3-5 years at Sous Chef - leadership level • Culinary/Hospitality Degree is a plus, not required (Associate or Bachelors) • ACF Certification is a goal, not required for the Senior Sous Chef (CEC level) • Must be certified in food safety.

The EXECUTIVE CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products. Train and manage kitchen personnel and supervise/coordinate all culinary activities. Responsible for menu planning and development. Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met. Develop and be accountable for a safe culture that creates a work environment where no one gets hurt. Estimate food consumption. Ensure proper equipment operation/maintenance. Conduct periodic inventory. Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management. Recruit, hire, develop, and retain back of the house staff. Drive customer service and employee engagement through effective use of customer and employee engagement surveys. Look for opportunities to implement new products and services which support sales growth and client retention. Identify vertical sales growth opportunities and communicates with appropriate subject matter experts Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management

Job Description The EXECUTIVE CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products. Train and manage kitchen personnel and supervise/coordinate all culinary activities. Responsible for menu planning and development. Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met. Develop and be accountable for a safe culture that creates a work environment where no one gets hurt. Estimate food consumption. Ensure proper equipment operation/maintenance. Conduct periodic inventory. Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management. Recruit, hire, develop, and retain back of the house staff. Drive customer service and employee engagement through effective use of customer and employee engagement surveys. Look for opportunities to implement new products and services which support sales growth and client retention. Identify vertical sales growth opportunities and communicates with appropriate subject matter experts Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management Powered by JazzHR pe F0p6KOmG

Job DescriptionDescription: You will work alongside the District Manager to monitor daily kitchen/ front of house activities, develop kitchen/front of house staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Responsibilities Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation. Oversee and organize kitchen ordering, storage, and issuance. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Trains new kitchen employees to Warrior Restaurant and kitchen standards. Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory. Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards. Works with Cooks to maintain kitchen organization, staff ability, and training opportunities. Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs. Sanitation buckets, date and labeling and daily cleaning in the kitchen. Verifies that food storage units all meet standards and are consistently well-managed. Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing. Southern Foodservice Management's Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Qualifications and Skills Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge. Strong organizational skills and attention to detail. Knowledge of food service regulations. Strong Leadership and Management skills. Positive attitude and approach. Ability to work under pressure. Self-motivated, creative problem-solving skills. Excellent verbal and written communication skills. Exceptional customer service skills. Requirements: Physical Requirements: Strength: Lift up to 20lbs Posture: Standing 80%, walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

Full-time Description You will work alongside the District Manager to monitor daily kitchen/ front of house activities, develop kitchen/front of house staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Responsibilities Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation. Oversee and organize kitchen ordering, storage, and issuance. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Trains new kitchen employees to Warrior Restaurant and kitchen standards. Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory. Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards. Works with Cooks to maintain kitchen organization, staff ability, and training opportunities. Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs. Sanitation buckets, date and labeling and daily cleaning in the kitchen. Verifies that food storage units all meet standards and are consistently well-managed. Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing. Southern Foodservice Management's Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Qualifications and Skills Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge. Strong organizational skills and attention to detail. Knowledge of food service regulations. Strong Leadership and Management skills. Positive attitude and approach. Ability to work under pressure. Self-motivated, creative problem-solving skills. Excellent verbal and written communication skills. Exceptional customer service skills. Requirements Physical Requirements: Strength: Lift up to 20lbs Posture: Standing 80%, walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

Job Description 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 DescriptionOn 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.

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.

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.

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.

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.

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 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.