What are the responsibilities and job description for the Executive Sous Chef position at The Oceanfront Litchfield Inn?
Overview
As an Executive Sous Chef, you will be responsible for leading the culinary operations of our establishment, ensuring the highest standards of quality, innovation, and efficiency in the kitchen. Your leadership will play a key role in fostering a cohesive back-of-house team, delivering outstanding dining experiences, and maintaining operational excellence.
Executive Sous Chef responsibilities include, but are not limited to:
- Support the Executive Chef in planning and preparing high-quality dishes.
- Partner with the Executive Chef to develop and implement creative, high-quality menus that align with the brand and guest expectations.
- Contribute to the creation, costing, and implementation of seasonal and special menus alongside the Executive Chef.
- Oversee, schedule, and train back-of-house team members to ensure timely and efficient food preparation.
- Assist with monitoring, analyzing, and controlling all labor and food costs to ensure budget standards are met.
- Deliver profitable, competitive, and high-quality products through effective kitchen operations.
- Coordinate the maintenance and sanitation of all kitchen equipment in compliance with federal and state regulations.
- Assist with the ordering and inventory of all food, supplies, and kitchenware.
- Execute special projects and perform additional responsibilities as assigned.
- Educate team members on the Accident Prevention Program to minimize workplace injuries.
- Maintain a safe and sanitary work environment that adheres to all DHEC standards and regulations.
- Collaborate with FOH managers to ensure the highest guest satisfaction and a seamless dining experience.
- Take the lead in absence of the Executive Chef and perform other duties as assigned.
- Other duties as assigned.
What are we looking for?
- A minimum of 3 years of kitchen experience is required, preferably in an upscale restaurant setting
- Strong knowledge of culinary techniques, kitchen equipment, and safety protocols, including DHEC policies, is essential
- ServSafe Certification is preferred but not required
- Flexibility to work evenings, weekends, and holidays as needed
- Proficient in handling and overseeing multiple stations in a dynamic, fast-paced environment
- Teamwork and collaboration
- Must be able to work in a fast-paced environment, and stand for long periods of time
- Proven job reliability, diligence, dedication, and attention to detail
- Proficiency with computers and general office PC applications (i.e. word processing, spreadsheets, databases)
- Must be able to communicate clearly and professionally with guests, coworkers, and supervisors
What can you look forward to?
All team members enjoy WEEKLY PAY!
Qualifying team members may enjoy the following benefits:
- Medical, Dental, and Vision coverage options
- Paid Time Off
- 401(k) retirement plan with company match
- Paid Parental Leave (16 weeks)
- Bereavement Leave and Jury Duty Pay
- Life Insurance Benefit
- Health Savings Account, Accident, Personal Cancer Protection, and Short Term Disability
- Employee Assistance Program
- David L. Brittain Scholarship Program
- Local Attraction Discounts
- Associate Referral Program
- Tuition Reimbursement
- Resort Accommodations Discount
Learn more at www.brittainresorts.com
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Due to the cyclical nature of the hospitality business, team members may be required to work varying schedules to reflect the business needs of the resort, including weekends and holidays.
We are an Equal Opportunity Employer of all qualified individuals, including minorities, women, veterans & individuals with disabilities. We participate in E-Verify.