Sous Chef


Under general supervision, coordinates activities of culinary and other kitchen personnel engaged in the preparation of food for guests at Shoals Club. Reports to the Executive Chef.


Essential Functions: Plans utilization of food surpluses. Estimates food consumption, purchases, and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor and overhead costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner. Familiarizes newly hired cooks and dishwashers with practices of kitchen. Enforces sanitation standards for food and beverage. Carries out supervisory responsibilities in accordance with the Bald Head Island Limited's policies and applicable laws. Maintains all kitchens and work areas in compliance with public health laws as prescribed by the State of North Carolina and Brunswick County Department of Public Health Ensures that all areas maintain an "A" status on all health inspections. Assumes responsibility for kitchen management in the absence of the Executive Chef Directs and helps train kitchen staff. Additional Functions: Performs other duties as assigned. 


Graduation from culinary school with degree or certificate with a minimum of five years of food production experience with at least three years in a supervisory role in a facility of similar size and quality; or an equivalent combination of training and experience to provide the required skills, knowledge and abilities. Physical demand requirements are in excess of those for sedentary work. This type of work usually requires walking or standing to a significant degree. The noise level in the work environment is usually moderate. Ability to work flexible shift hours. Possession of a valid North Carolina drivers license. 

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