What are the responsibilities and job description for the Executive Sous Chef position at Congaree Golf Club?
Company Description
Congaree Golf Club is a renowned organization located in Ridgeland, South Carolina, dedicated to delivering an exceptional golfing and hospitality experience. As a world-class golf club, we pride ourselves on our commitment to excellence in every aspect of service and operations. With a focus on creating memorable experiences, the club offers state-of-the-art facilities complemented by a team of highly skilled professionals. Congaree Golf Club fosters a collaborative environment where passion and dedication thrive.
Overview
The Executive Sous Chef is a key culinary leadership role responsible for overseeing daily kitchen operations for Congaree Golf Club’s primary food and beverage outlet. Reporting directly to the Executive Chef, this position ensures consistent execution, quality, and presentation of all culinary offerings. In the absence of the Executive Chef, the Executive Sous Chef assumes full responsibility for kitchen leadership, decision-making, and operational continuity.
This role requires a hands-on leader with strong technical skills, a passion for excellence, and the ability to lead a high-performing culinary team in a fast-paced, service-driven environment.
What You Will Do:
- Support the execution of the club’s culinary vision in partnership with the Executive Chef
- Oversee daily culinary operations with a focus on quality, consistency, and presentation
- Serve as lead culinary authority in the absence of the Executive Chef
- Maintain hands-on involvement in food preparation, plating, and service
- Conduct daily line checks, tastings, and quality control reviews
- Ensure all dishes meet established standards for flavor, technique, portioning, and presentation
- Lead, train, coach, and mentor culinary team members
- Enforce all food safety, sanitation, and cleanliness standards
- Assist with ordering, inventory management, and cost controls
- Collaborate on menu development, seasonal changes, and continuous improvement
Requirements:
- 5 years of progressive culinary experience, including leadership roles
- Experience in fine dining, luxury hospitality, or private club environments
- Proven ability to lead a single, high-quality dining outlet
- Strong technical culinary skills and attention to detail
- Knowledge of food safety, sanitation, and kitchen operations
- Culinary degree or equivalent professional experience preferred