Summer Seasonal Sous Chef

Summer Season: March - August with the opportunity to convert to full-time leadership role

Islander 71 Fish House & Raw Bar is seeking an experienced Seasonal Sous Chef to support kitchen leadership during our peak season from March through August. This role is critical in maintaining food quality, kitchen organization, and strong execution during high-volume service periods.

This position requires a candidate who already has significant experience working in fast-paced, high-volume kitchens and who is comfortable leading a team during demanding service. The Seasonal Sous Chef will work closely with the Executive Chef and culinary leadership to support daily operations, lead service when needed, and help ensure the kitchen runs efficiently during one of the busiest coastal restaurant seasons in the Charleston area.

For the right candidate, there may be an opportunity to convert into a full-time leadership role following the season.

Culinary Execution & Quality

• Support food execution, consistency, and presentation across all services
• Lead and support the line during high-volume service periods
• Ensure recipes, prep standards, portioning, and plating guidelines are followed
• Maintain organization, cleanliness, and food safety standards throughout the kitchen
• Assist with prep planning and service readiness

Team Leadership

• Support BOH leadership during busy service periods
• Coach and guide line cooks and prep staff to maintain strong performance
• Help maintain a professional, organized, and accountable kitchen culture
• Step into leadership during service when needed

Operations & Systems

• Assist with daily kitchen operations and service execution
• Help maintain prep systems that support speed, organization, and consistency
• Work with FOH leadership to ensure smooth communication during service
• Ensure compliance with health department and sanitation standards

Volume Expectations

• Operate in a kitchen designed to perform at high volume, exceeding 2,000 covers during peak season
• Support systems that allow the kitchen to maintain consistency, speed, and organization during busy service periods

Required Experience

• Minimum 2–3 years of experience working as a Sous Chef in a high-volume restaurant
• Strong experience operating in kitchens with significant service volume and fast-paced execution
• Ability to confidently lead a kitchen team during busy service
• Must be comfortable working either AM or PM shifts based on business needs
• Strong organization, communication, and leadership skills
• Seafood or coastal cuisine experience is a plus

Compensation

• $30-$33/hour
• Seasonal position running March through August
• Opportunity for conversion to a full-time leadership role based on performance and business needs