Sous Chef

On Kiawah Island, located south of Charleston, South Carolina, day breaks across a pristine 10-mile beach, expansive marsh savannahs, ribboning rivers, and some of the most-acclaimed amenities available on the Eastern Seaboard. The Kiawah Island Club delivers a diverse collection of private amenities in distinctive venues. Amid uncommon scenic beauty, Members can savor the Island’s best offerings and create lifelong memories with family and friends.

When you come to Kiawah, you’ll know if it’s right for you the moment you set foot on the Island. It produces a feeling you can’t quite describe but you never want to let go.

The Kiawah Island Club is seeking a talented and experienced individual to join the culinary team as Executive Sous-Chef at their new Beach Club restaurant. The Beach Club is the cornerstone and original amenity of the many spectacular facilities at The Kiawah Island Club. Amid uncommon scenic beauty, The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues. Our incredible staff strives towards one common goal: To be the best private Club in the world.

Nationally-acclaimed chef Mike Lata serves as the consulting chef for the new restaurant and brings his years of expertise to an already talented Club team. Lata is a James Beard Award-winning chef and his restaurants, FIG and The Ordinary, located in downtown Charleston, have garnered national attention and praise. Fitting right in with the Club’s existing culinary philosophy of “keeping it local”, Lata has a longstanding and outspoken commitment to support local farmers, fishermen, and purveyors.

The perfect candidate will be responsible for the following, among other duties:

• Assume full responsibility for all culinary operations of The Beach Club in the absence of the Executive Chef and Chefs de Cuisine
• Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events
• Help provide the training, supervision, and professional development for all kitchen staff
• Participate in the cooking process from production to execution, working in any position necessary
• Provide support for the Culinary Intern Program