Wild Dunes Resort

The Sous Chef is a key culinary team leader, overseeing the daily operations of a designated kitchen area while ensuring excellence in food quality, consistency, and presentation. This role requires a hands-on approach to leadership, providing support and guidance to the culinary team while upholding Hyatt brand standards. The ideal candidate must have previous culinary management experience and a strong passion for hospitality, team development, and innovation in menu creation.

Huey's on the Links Course - A relaxed restaurant featuring casual lunch and small bite lounge menu items with a side of Isle of Palms history. Located in the Links Clubhouse, enjoy the Charleston golf course view after your round.

Key Responsibilities:

• Menu Development & Culinary Excellence:
• Develop and implement creative and seasonally inspired menu items that align with Hyatt brand standards and guest expectations.
• Ensure menu consistency by regularly testing and refining recipes, presentation, and portioning.
• Stay informed on industry trends, guest preferences, and local sourcing opportunities to enhance menu offerings.
• Team Leadership & Development:
• Manage and lead the culinary team through effective scheduling, payroll management, and labor cost control.
• Train, mentor, and develop team members, fostering a culture of learning and excellence.
• Conduct regular performance evaluations, coaching, and corrective action to ensure high team performance.
• Support recruitment and hiring efforts to build a skilled and passionate culinary team.
• Kitchen Operations & Cost Control:
• Oversee food production to maintain the highest quality, presentation, and efficiency standards.
• Monitor and control food costs, portioning, waste reduction, and inventory management.
• Ensure all purchasing and ordering are completed efficiently, aligning with budget goals and vendor relationships.
• Safety, Sanitation & Compliance:
• Maintain a clean, organized, and safe kitchen environment, ensuring compliance with all health and safety regulations.
• Following local and state guidelines, enforce proper food handling, storage, and sanitation procedures.
• Regularly inspect kitchen equipment to ensure proper functionality and coordinate maintenance as needed.
• Flexibility & Adaptability:
• Ability to work a flexible schedule, including evenings, weekends, and holidays, as business needs dictate.
• Lead by example in high-pressure situations, maintaining composure and problem-solving effectively.
• Support special events, banquets, and high-volume service periods with a proactive and hands-on approach.

This is an excellent opportunity for a passionate and skilled culinary professional to advance their career in a dynamic, high-energy environment. If you have a strong background in culinary management and a drive for excellence, we invite you to apply.

Qualifications

Qualifications:

Education & Experience:

• A culinary degree from an accredited institution is preferred, or equivalent professional experience is required.
• Minimum of 2-4 years of culinary management experience in a high-volume, upscale hotel, resort, or restaurant.
• Proven track record of leadership in a kitchen environment, with experience in hiring, training, and mentoring a diverse team.
• Experience with Hyatt brand standards (preferred but not required).

Technical & Operational Skills:

• Strong culinary knowledge with expertise in various cooking techniques, food preparation, and menu development.
• Experience managing food and labor costs, inventory, and purchasing.
• Proficiency in kitchen operations, including ordering, prep, production, and service execution.
• Familiarity with health and safety regulations (ServSafe or equivalent certification preferred).
• Ability to maintain consistency and quality across all kitchen stations.

Leadership & Soft Skills:

• Strong leadership abilities with a hands-on management style.
• Excellent organizational and multitasking skills, with the ability to work effectively under pressure.
• Strong communication and interpersonal skills to collaborate with both culinary and front-of-house teams.
• Passion for team development, coaching, and fostering a positive work environment.
• Ability to adapt to changing business demands and remain flexible in a fast-paced, guest-focused environment.

Other Requirements:

• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Standing for long periods and lifting up to 50 lbs as needed.
• Must be able to perform simple grasping, fine manipulation, reaching, and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally
• Must be able to twist and bend frequently and squat occasionally
• Must be able to live the Hyatt Values of Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing

Working Conditions:

• While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces;
• Must be able to stand on feet and walk throughout the day
• Must be able to lift and carry up to 25 lbs frequently. & occasionally lift, carry, push & pull up to 50 lbs;
• Must be able to perform simple grasping, fine manipulation, reaching, and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally
• Must be able to twist and bend frequently and squat occasionally
• Must be able to live the Hyatt Values of Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing

"All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status."