Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Pete Dye

Racquet Facilities

• 2 outdoor Hard courts
• 9 outdoor Har-Tru courts

Swimming Facilities

• 1 Outdoor
• 1 Outdoor

Other Athletic Facilities

Pickleball Courts

Dining Facilities

• 1 Snack Bar
• 1 Banquet Room
• 1 Lounge/Bar
• 2 Casual Dining Room
• 1 Formal Dining Room
• 1 Beanery
• 2 Gazebo
• The Porch & Bar
• The Blue Heron

The Executive Sous Chef is a full-time, on-site position based in Georgetown, SC, supporting the Executive Chef in overseeing all culinary operations. This role involves supervising daily kitchen activities, including menu execution, line operations, and food preparation for member dining, banquets, and special events. The Executive Sous Chef helps design and test seasonal menus, specials, and event offerings, ensuring creativity, consistency, and alignment with club standards. Responsibilities include leading and training kitchen staff, monitoring food quality and presentation, and enforcing food safety, sanitation, and cost-control practices. The role also collaborates closely with front-of-house leadership to ensure smooth service, timely execution, and exceptional dining experience for members and guests. 

Educational Requirements

• Culinary Arts Degree preferred, but not required.

• Post-secondary vocational training at a culinary institution is preferred.

• Food Safety Certification/Food Handler’s Certification required.

• American Culinary Federation Certification/applicable hospitality association a plus.

• Minimum of two (2) years of work experience of chef experience.

• Country Club or Golf Club experience is a plus but not required.

• Flexible schedule including evenings, weekends, and holidays as needed.

• CPR/AED and/or First Aid Certification a plus.