The Read House Hotel
Overview
The
Sous Chef
role at
Tides Folly Beach
is responsible for providing supportive leadership to kitchen staff throughout daily operations, ensuring the successful operation of the kitchen and culinary team.
Location 1 Center St, Folly Beach, SC 29439
Benefits
A culture that values passion, individuality, and fun!
Opportunities for internal growth and development
Paid Time Off (PTO)
Paid holidays
Earned Wage Access through PayActiv—access to earned wages before payday!
Affordable medical, dental, & vision insurance plans
Company-provided life insurance
Short & Long Term Disability and Accident and Critical Illness Insurance
Traditional 401(k) & Roth 401(k) with employer matching up to 3.5%
Tuition Assistance
Referral program
Employee Assistance Program
Discounts at all Avocet-owned hotels & restaurants
Job Title Sous Chef
Department Kitchen
Reports To Chef de Cuisine
Summary The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout daily operations. They will take on many responsibilities to ensure the successful operation of the kitchen and culinary team, including monitoring kitchen activities, expediting orders to ensure quality and presentation, and ensuring that the kitchen staff has proper direction.
Responsibilities
Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards.
Teach preparation according to recipes and continually improve the cuisine at the property.
Provide positive leadership, counseling employees as appropriate, and demonstrating a professional approach to management.
Understand employee positions and perform duties in employees’ absence or determine appropriate replacements.
Guide and direct the team for all day-to-day kitchen operations, including setting and measuring performance standards.
Advocate sound financial and business decision‑making.
Demonstrate honesty, integrity, and lead by example.
Support service behaviors that exceed customer satisfaction and retention.
Use interpersonal and communication skills to lead and influence kitchen staff positively.
Improve service by assisting team members to understand guest needs and providing guidance, feedback, and coaching when needed.
Delegate appropriately to develop supervisors and team members to accept responsibility and meet defined goals and objectives.
Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
Provide input to develop the menu and maintain accurate costing of all dishes prepared and sold.
Ensure departmental compliance with food handling and sanitation standards as required by SCDHEC and hotel standards.
Follow proper handling and correct temperature of all food products.
Maintain proper purchasing, receiving, and food storage standards in the kitchen.
Ensure all equipment is properly maintained and in working order in accordance with SCDHEC and hotel standards.
Ensure all products are prepared consistently and meet departmental appearance and quality standards.
Deliver superior quality products, presentations, and flavor.
Maintain quality through levels of receiving and storage and the production and presentation of food.
Ensure proper grooming and hygiene standards are followed by all kitchen staff.
Actively respond to and handle guest problems and complaints.
Ensure sufficient staffing levels are scheduled to accommodate business demands.
Review daily, weekly, and monthly schedules to meet forecast and budget.
Follow and enforce all applicable safety procedures specified for kitchen and food servers.
Discuss food cost reports with kitchen and F&B management consistently.
Attend daily meetings and other administrative sessions.
Identify the developmental needs of kitchen staff and provide coaching and mentoring.
Able to interview new applicants for the kitchen.
Train kitchen associates on fundamentals of good cooking and excellent plate presentations.
Consistently review finished products for quality and presentation before orders are sent to guests.
Able to perform additional duties as required by hotel management.
Ensure disciplinary procedures and documentation are completed according to hotel operational standards and management policy.
Display leadership in guest hospitality and exemplify excellent customer service.
Possess an eye for detail and creativity to develop the Food & Beverage Experience.
Other duties assigned by the Executive Chef, F&B Director, or other senior leadership.
Qualifications
High school diploma, culinary certificate or degree.
5 years kitchen experience, 1 year management.
Must be able to speak, write, and understand English.
Must have a complete understanding of the fundamentals of the culinary operation.
Must be able to follow instructions, both verbally and written accurately.
Must be able to work around kitchen equipment.
Must be able to work with all types of food, seasonings, etc.
Must possess excellent communication skills: listening, verbal and written.
Must be professional in appearance and demeanor.
Must be able to work under pressure.
Must be able to work in a fast‑paced environment.
Working Conditions The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used Stove, oven, mixer, blender, fryer, grill, steamer pots, propane burner, smoker, knives, computer.
Physical & Mental Requirements
Able to stand and work in a hot, noisy, and very busy environment for extended periods of time.
Ability to work under and clearly communicate in a high‑pressure environment.
Ability to clearly communicate with the team, other departments, and management.
Remain stationary for long periods of time.
Use hands to handle, control, or feel objects, tools, or controls.
Position requires many repetitive movements.
Able to move, push, pull and lift 75 pounds.
Move about and traverse for long periods of time.
Bend or twist their body.
Work Environment
Able to work in any environment found in the hotel or off‑site while representing the hotel.
Always wear uniforms such as aprons or jackets.
Are often exposed to hazardous situations and conditions that produce cuts or minor burns.
Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
Wear protective and safety attire, such as gloves as necessary.
Work in close proximity with others.
May work near contaminants and hazardous equipment.
Work in a noisy and distracting environment.
EOE / DFWP This position is EEO/DFWP. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender, genetic information, disability, veteran status or any other protected status. The Read House Hotel is an equal opportunity, affirmative action employer, veteran and disabled preferred. We are committed to doing the right thing and honoring the trust people place in us. This is a great sample of the wellness culture at The Read House; our culture is completely driver and design of the world. The Read House Hotel is an equal opportunity employer that considers the work experience and the need for additional well‑-s‑f culture of a group.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
References Referrals increase your chances of interviewing at The Read House Hotel by 2x.
Location Availability Get notified about new Sous Chef jobs in
Folly Beach, SC .
Examples of Other Titles Corporate Chef (Field Sales), Multi-Metro (Orlando, Atlanta, Nashville, Charlotte, Charleston)
Contact The Read House Hotel
Contact Get notified about new
Folly Beach, SC
openings.
Summary The Read House Hotel is a driver for the industry ...
Last Note We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
#J-18808-Ljbffr
Sous Chef
role at
Tides Folly Beach
is responsible for providing supportive leadership to kitchen staff throughout daily operations, ensuring the successful operation of the kitchen and culinary team.
Location 1 Center St, Folly Beach, SC 29439
Benefits
A culture that values passion, individuality, and fun!
Opportunities for internal growth and development
Paid Time Off (PTO)
Paid holidays
Earned Wage Access through PayActiv—access to earned wages before payday!
Affordable medical, dental, & vision insurance plans
Company-provided life insurance
Short & Long Term Disability and Accident and Critical Illness Insurance
Traditional 401(k) & Roth 401(k) with employer matching up to 3.5%
Tuition Assistance
Referral program
Employee Assistance Program
Discounts at all Avocet-owned hotels & restaurants
Job Title Sous Chef
Department Kitchen
Reports To Chef de Cuisine
Summary The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout daily operations. They will take on many responsibilities to ensure the successful operation of the kitchen and culinary team, including monitoring kitchen activities, expediting orders to ensure quality and presentation, and ensuring that the kitchen staff has proper direction.
Responsibilities
Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards.
Teach preparation according to recipes and continually improve the cuisine at the property.
Provide positive leadership, counseling employees as appropriate, and demonstrating a professional approach to management.
Understand employee positions and perform duties in employees’ absence or determine appropriate replacements.
Guide and direct the team for all day-to-day kitchen operations, including setting and measuring performance standards.
Advocate sound financial and business decision‑making.
Demonstrate honesty, integrity, and lead by example.
Support service behaviors that exceed customer satisfaction and retention.
Use interpersonal and communication skills to lead and influence kitchen staff positively.
Improve service by assisting team members to understand guest needs and providing guidance, feedback, and coaching when needed.
Delegate appropriately to develop supervisors and team members to accept responsibility and meet defined goals and objectives.
Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
Provide input to develop the menu and maintain accurate costing of all dishes prepared and sold.
Ensure departmental compliance with food handling and sanitation standards as required by SCDHEC and hotel standards.
Follow proper handling and correct temperature of all food products.
Maintain proper purchasing, receiving, and food storage standards in the kitchen.
Ensure all equipment is properly maintained and in working order in accordance with SCDHEC and hotel standards.
Ensure all products are prepared consistently and meet departmental appearance and quality standards.
Deliver superior quality products, presentations, and flavor.
Maintain quality through levels of receiving and storage and the production and presentation of food.
Ensure proper grooming and hygiene standards are followed by all kitchen staff.
Actively respond to and handle guest problems and complaints.
Ensure sufficient staffing levels are scheduled to accommodate business demands.
Review daily, weekly, and monthly schedules to meet forecast and budget.
Follow and enforce all applicable safety procedures specified for kitchen and food servers.
Discuss food cost reports with kitchen and F&B management consistently.
Attend daily meetings and other administrative sessions.
Identify the developmental needs of kitchen staff and provide coaching and mentoring.
Able to interview new applicants for the kitchen.
Train kitchen associates on fundamentals of good cooking and excellent plate presentations.
Consistently review finished products for quality and presentation before orders are sent to guests.
Able to perform additional duties as required by hotel management.
Ensure disciplinary procedures and documentation are completed according to hotel operational standards and management policy.
Display leadership in guest hospitality and exemplify excellent customer service.
Possess an eye for detail and creativity to develop the Food & Beverage Experience.
Other duties assigned by the Executive Chef, F&B Director, or other senior leadership.
Qualifications
High school diploma, culinary certificate or degree.
5 years kitchen experience, 1 year management.
Must be able to speak, write, and understand English.
Must have a complete understanding of the fundamentals of the culinary operation.
Must be able to follow instructions, both verbally and written accurately.
Must be able to work around kitchen equipment.
Must be able to work with all types of food, seasonings, etc.
Must possess excellent communication skills: listening, verbal and written.
Must be professional in appearance and demeanor.
Must be able to work under pressure.
Must be able to work in a fast‑paced environment.
Working Conditions The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used Stove, oven, mixer, blender, fryer, grill, steamer pots, propane burner, smoker, knives, computer.
Physical & Mental Requirements
Able to stand and work in a hot, noisy, and very busy environment for extended periods of time.
Ability to work under and clearly communicate in a high‑pressure environment.
Ability to clearly communicate with the team, other departments, and management.
Remain stationary for long periods of time.
Use hands to handle, control, or feel objects, tools, or controls.
Position requires many repetitive movements.
Able to move, push, pull and lift 75 pounds.
Move about and traverse for long periods of time.
Bend or twist their body.
Work Environment
Able to work in any environment found in the hotel or off‑site while representing the hotel.
Always wear uniforms such as aprons or jackets.
Are often exposed to hazardous situations and conditions that produce cuts or minor burns.
Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
Wear protective and safety attire, such as gloves as necessary.
Work in close proximity with others.
May work near contaminants and hazardous equipment.
Work in a noisy and distracting environment.
EOE / DFWP This position is EEO/DFWP. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender, genetic information, disability, veteran status or any other protected status. The Read House Hotel is an equal opportunity, affirmative action employer, veteran and disabled preferred. We are committed to doing the right thing and honoring the trust people place in us. This is a great sample of the wellness culture at The Read House; our culture is completely driver and design of the world. The Read House Hotel is an equal opportunity employer that considers the work experience and the need for additional well‑-s‑f culture of a group.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
References Referrals increase your chances of interviewing at The Read House Hotel by 2x.
Location Availability Get notified about new Sous Chef jobs in
Folly Beach, SC .
Examples of Other Titles Corporate Chef (Field Sales), Multi-Metro (Orlando, Atlanta, Nashville, Charlotte, Charleston)
Contact The Read House Hotel
Contact Get notified about new
Folly Beach, SC
openings.
Summary The Read House Hotel is a driver for the industry ...
Last Note We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
#J-18808-Ljbffr