Sous Chef - Lowland

About the role

The Sous Chef is a key leader within the Lowland culinary team, supporting the Executive Chef in delivering a menu that reflects the quiet beauty, seasonal ingredients, and coastal character of the South Carolina Lowcountry. This role helps guide daily kitchen operations, ensures consistency and quality across all dishes, and fosters a collaborative, respectful kitchen culture. Ideal candidates bring strong technical skills, a calm presence, and a passion for thoughtful, ingredient driven cooking.

Key Responsibilities

• Support the Executive Chef in menu execution, prep oversight, and service leadership
• Maintain high standards of quality, consistency, and presentation across all dishes
• Lead and train line cooks, prep cooks, and support staff
• Manage daily mise en place, inventory rotation, and ordering needs
• Ensure all food safety, sanitation, and kitchen safety protocols are followed
• Aid in scheduling, organization, and communication across the culinary team
• Contribute to seasonal menu development and specials
• Uphold a positive, professional, and team-oriented kitchen environment

Qualifications

• 3–5 years of professional kitchen experience, with at least 1 year in a leadership role
• Strong understanding of cooking techniques, station management, and kitchen operations
• Ability to lead calmly and effectively during high-volume service
• Excellent communication and organizational skills
• Passion for seasonal, coastal, and regionally inspired cuisine
• Ability to lift, bend, and stand for extended periods
• Flexible availability, including nights, weekends, and holidays

What We Offer

• Competitive salary
• Opportunities for growth within Method Co.
• A supportive, design-driven work environment
• Employee dining and hotel perks across our portfolio
• Health, dental, vision benefits
• Paid time off & vacation