Sous Chef

Job Description

Greenville Drive Organization Overview:

For over 20 years, the Greenville Drive has created a highly visible and widely embraced community engagement platform at Fluor Field, reaching over 1 million ballpark guests and digital followers across the Upstate of South Carolina each year. This broad-reaching platform provides the Drive the opportunity to position itself as a community entity that businesses and community organizations alike can utilize to achieve critical tangible and intangible objectives. Working closely with the leading corporations, associations and community-based organizations that shape the quality of life in the Upstate, the Drive has formed strategic partnerships that positively impact a variety of critical initiatives. From Education to Entrepreneurism, from Youth Leadership to Healthy Living, and from Regionalism to Workforce Development, the Drive has creatively and continuously leveraged the community engagement platform that is Fluor Field to positively impact these and other key quality of life drivers.

The food & beverage department is a vital aspect of the Drive and West End Events business. Prior to the 2017 season, the Drive completed over $15 million in ballpark renovations, including the addition of state-of-the-art hospitality and event spaces, all complete with top-of-the-line kitchen equipment. Fluor Field has positioned itself as one of the most unique and fan-friendly ballparks in all Minor League Baseball, as evidenced by being awarded the 2017 Best Ballpark Renovation award by Ballpark Digest.

Sous Chef

We are seeking a reliable and motivated Sous Chef. This is a 2026 seasonal position through September.

Responsibilities & Qualifications:

Game Day Management: Oversee daily kitchen operations, including prep, cooking, and service, ensuring high standards.

Team Leadership: Train, coach, and supervise line cooks and concession staff, including managing staff breaks.

Quality & Safety Control: Perform daily line checks and uphold sanitation standards (HACCP, ServSafe). Must have ServSafe Certification.

Menu & Inventory: Support the Executive Chef with recipe development and manage inventory, including controlling food costs.

Compensation will be based on experience.

If you thrive in a high-energy kitchen and take pride in consistent execution, we'd love to hear from you.

Full-time