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Chef Jobs in Mount Pleasant, SC (NOW HIRING)

Seabrook island Club

Sous Chef

Johns Island, SC

$48K - $64K/yr

Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence. Essential Job Functions: * Lead by example and promote Seabrook Core Values ...

Club at Seabrook Island, Inc

Sous Chef

SC · On-site

$48K - $64K/yr

Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence. Essential Job Functions: * Lead by example and promote Seabrook Core Values ...

Club at Seabrook Island, Inc

Sous Chef

SC · On-site

$48K - $64K/yr

Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence. Essential Job Functions: * Lead by example and promote Seabrook Core Values ...

Seabrook island Club

Sous Chef

Johns Island, SC · On-site

$48K - $64K/yr

Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence. Essential Job Functions: * Lead by example and promote Seabrook Core Values ...

Homma Talent

Sous Chef

Kiawah Island, SC · On-site

$62K/yr

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 ...

Homma Talent

Sous Chef

Kiawah Island, SC · On-site

$65K/yr

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and ...

Homma Talent

Sous Chef

Kiawah Island, SC · On-site

$64K/yr

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and ...

Holy City Hospitality

Executive Chef

Charleston, SC · On-site

$70K - $80K/yr

Executive Chef Basic Function: The Executive Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus ...

Homma Talent

Sous Chef

Kiawah Island, SC · On-site

$65K/yr

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and ...

Homma Talent

Sous Chef

Kiawah Island, SC · On-site

$64K/yr

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and ...

Homma Talent

Sous Chef

Kiawah Island, SC · On-site

$62K/yr

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and ...

Homma Talent

Sous Chef

Kiawah Island, SC · On-site

$64K/yr

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and ...

Hege's Restaurant

Be Seen First

Sous Chef

Johns Island, SC · On-site

$58K - $65K/yr

Hege's Restaurant , an upscale French Bistro located in Johns Island, SC, is currently looking to hire an experienced Sous Chef. We have an incredible kitchen staff and are looking to find another ...

Hege's Restaurant

Sous Chef

Johns Island, SC · On-site

$48K - $64K/yr

Looking for a Sous Chef to run the line with us at Hege's, the French bistro in Freshfields Village. $65-70K + yearly bonus 2 weeks paid vacation Closed Sundays AND Mondays Dinner only, Tue-Sat, last ...

Senior Living Hiring

Sous Chef

Charleston, SC · On-site

$47K - $64K/yr

The Sous Chef plays a key leadership role in the kitchen, supporting the Executive Chef in planning, preparing, and serving high-quality meals to residents and guests. This position ensures ...

Indigo Hall

Sous Chef

Charleston, SC · On-site

$47K - $64K/yr

The Sous Chef plays a key leadership role in the kitchen, supporting the Executive Chef in planning, preparing, and serving high-quality meals to residents and guests. This position ensures ...

The Royal Tern

Sous Chef

Johns Island, SC · On-site

$55K/yr

Sous Chef We are looking for a sous chef to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and ...

Hege's Restaurant

Be Seen First

Sous Chef

Charleston, SC · On-site

$63K - $67K/yr

Looking for a Sous Chef to run the line with us at Hege's, the French bistro in Freshfields Village. $65-70K + yearly bonus 2 weeks paid vacation Closed Sundays AND Mondays Dinner only, Tue-Sat, last ...

Hege's Restaurant

Be Seen First

Sous Chef

Johns Island, SC · On-site

$63K - $67K/yr

Looking for a Sous Chef to run the line with us at Hege's, the French bistro in Freshfields Village. $65-70K + yearly bonus 2 weeks paid vacation Closed Sundays AND Mondays Dinner only, Tue-Sat, last ...

LICK WIND LLC

Sous Chef

Charleston, SC · On-site

$60K - $70K/yr

Career Advancement Opportunities Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare ...

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Chef information

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How much do chef jobs pay per hour?

As of Sep 4, 2026, the average hourly pay for chef in Mount Pleasant, SC is $24.41, according to ZipRecruiter salary data. Most workers in this role earn between $16.68 and $30.72 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

What are the key skills and qualifications needed to thrive as a chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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Infographic showing various Chef job openings in Mount Pleasant, SC as of August 2026, with employment types broken down into 73% Full Time, 25% Part Time, 1% Temporary, and 1% Contract. Highlights an 96% Physical, and 4% Remote job distribution, with an average salary of $50,782 per year, or $24.4 per hour.

Sous Chef

Seabrook island Club

Johns Island, SC

$48K - $64K/yr

Full-time

Re-posted 14 days ago

Job description

Description

Position Description: Functions with other Sous Chefs as second in command in the kitchen and generally is in charge of food production. Ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence.

Essential Job Functions:

  • Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.
  • Supervises kitchen preparation for service of all stations.
  • Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
  • Verifies that all sanitation, nutrition, and safety practices are maintained by kitchen employees.
  • Supervises the production of all food items.
  • Inspects food garnishments, flavor & consistency.
  • Assists Executive Chef with menu planning, specials, and food purchasing.
  • Assumes managerial responsibility in the absence of the Executive Chef & Executive Sous Chef.
  • Plans and conducts meetings with employees-daily lineups.
  • Trains new employees.
  • Completes employee annual reviews as assigned by the Executive Chef.
  • Maintains a professional relationship with all staff.
  • Ensures proper maintenance of kitchens for safe and efficient operations.
  • Produces and enforces daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis.
  • Enforces the daily utilization of prep lists-line stations, banquets and general prep.
  • Ensures that all products are wrapped, labeled, and dated.
  • Maintains department transfer sheets & invoices for their timely recording by accounting.
  • Continually works on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes.
  • Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager report as needed.
  • Completes any other projects as assigned by the Executive Chef or Executive Sous Chef.


Requirements

Job Requirement:

Education: Culinary Arts Degree preferred but negotiable depending on previous work history

Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment.

Skills: Good leadership, management, organizational, and communication skills are required. A working knowledge of computer programs is necessary.

Supervisory Responsibilities: All kitchen staff.

Equipment to be used: Knowledge of all food service Equipment and Cutlery.

Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, reaching and ability to work in extreme temperatures. Requires normal range of hearing and vision. Requires ability to lift and move heavy objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging. Working hours may vary according to business levels and some long days may be required.

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