Catering Sous Chef
Location: Coastal South Carolina Department: Culinary / Banquets & Catering Reports to: Executive Chef / Executive Sous Chef Status: Full-time, on-site
About the Opportunity
A premier coastal resort in South Carolina is seeking a Catering Sous Chef to lead banquet and event production. This is a high-energy role for a culinary leader who thrives on volume, precision, and creativity, from intimate oceanfront dinners to weddings, conferences, and large-scale outdoor events.
Position Summary
The Catering Sous Chef oversees day-to-day banquet and catering kitchen operations, ensuring every event is executed with consistency, quality, and flawless timing. This leader directs the banquet culinary team, partners closely with Catering Sales and Banquet Operations, and helps develop menus that showcase Lowcountry flavors and fresh coastal ingredients.
Key Responsibilities
Lead banquet and catering production for events ranging from 20 to 500+ guests, including plated, buffet, reception, and action-station service
Review BEOs daily; plan prep lists, production schedules, staffing, and ordering to meet event timelines
Supervise, train, and develop cooks and stewards, fostering a positive, accountable kitchen culture
Partner with the Executive Chef on seasonal banquet and wedding menu development, tastings, and client meetings
Maintain food cost and labor targets through accurate ordering, portion control, waste reduction, and inventory management
Oversee outdoor and off-site event execution, including beach, lawn, and tented functions
Ensure strict compliance with SC DHEC food safety, sanitation, and allergen protocols
Accommodate dietary restrictions and special requests with care and accuracy
Step into a leadership role across other resort outlets as business needs require
Qualifications
3+ years of culinary leadership experience, with at least 2 years in high-volume banquets or catering
Proven ability to execute multiple simultaneous events with consistent quality
Strong knowledge of large-batch production, plating standards, and timing
Working knowledge of food and labor cost controls
ServSafe Manager certification (or ability to obtain within 30 days)
Flexible schedule including nights, weekends, and holidays, with increased volume during peak wedding and resort seasons
Ability to stand for extended periods and lift up to 50 lbs
Preferred
Culinary degree or formal culinary training
Resort, private club, or luxury hotel experience
Familiarity with Southern and Lowcountry cuisine
Experience with inventory or recipe costing systems
What We Offer
Competitive salary: $75K plus bonus potential
Medical, dental, and vision insurance
401(k) with company match
Paid time off
Resort discounts and dining privileges
Career growth within a respected coastal resort
