Sous Chef
Company: Savannah Lakes Village
Location: Mc Cormick
Posted on: July 2, 2025
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Job Description:
GENERAL SUMMARY Responsible for the management of the kitchen
staff and production in the absence of the Executive Chef.
Prepares, cooks, and plates up food for service at Tara Club and
banquets. PRINCIPLE DUTIES AND RESPONSIBILITIES Receives, stores
and maintains food products in a safe and sanitary manner. Prepares
raw food products for cooking or for service such as salads,
sandwiches, hors d'ouevres, entrees, etc. Sets up kitchen by
turning on equipment and cooks a variety of food products by
baking, frying, deep frying, grilling, boiling and broiling;
following recipes as written or directed. Sets up kitchen for
proper preparation of all menu items and banquet items. Responsible
for the overall cleanliness of the kitchen, storerooms,
refrigerators and freezers. Controls portion sizes and avoids waste
in kitchen production. Reads and completes guest order quickly,
completely and in the order presented. Responds quickly to customer
needs as approved by the Executive Chef or his/her designated
representative. Cooks food to maintain steam table, cooking
perishable items to order; controlling food waste and maintaining a
clean kitchen throughout the work period. Cleans kitchen equipment,
and when required, pots and pans and work area. Must be familiar
with all chemicals and the surfaces that these chemicals are used
upon Cleaning of all china, flatware, glassware, pots, pans, baking
pans and utensils for all scheduled food and beverage activities.
Keeps all refrigerators organized and clean, rotating stock as
necessary. Make note of all items requiring maintenance such as
painting, wallpaper repairs, electrical problems, unsafe conditions
and reports to the manager. Safeguards and conducts inventories of
supplies and equipment. Assists the chef in purchasing, receiving,
inventories, food costs and labor control Performs other duties as
assigned by manager. The duties and responsibilities of this
position are not limited to this description and the Sous Chef may
perform a combination of other functions when needed. REPORTING
RELATIONSHIPS Reports directly to the Executive Chef KNOWLEDGE,
SKILLS AND ABILITIES REQUIRED (E) 1. Knowledge in food service
operations and in the use of all gas and electrical pieces of
kitchen equipment. (E) 2. Must be able to lift 50 pounds unaided;
be able to stand for several hours; be able to operate kitchen
equipment; and be able to maintain good hygiene and cleanliness.
Must be able to effectively and politely work with other people and
accept supervision and guidance from management. (E) 4. Knowledge
of food preparation, Alacarte, and banquet menu planning, and
kitchen organization. (E) = an essential element of the job,
accommodation can not be made. REQUIREMENTS: Work Experience:
Minimum of 3 years in a Country Club or Hotel in a similar
position. Prior supervision of kitchen employees recommended.
Education: High School Diploma Required Culinary Graduate Preferred
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Keywords: Savannah Lakes Village, Greenville , Sous Chef, Hospitality & Tourism , Mc Cormick, South Carolina
