Basic Job Function:

This position will assist in Oversight of Banquet Kitchen and support outlets within the Cloister and Beach Club areas. By working directly with the Executive Chef and the Resort Executive chef. The Executive Sous Chef is responsible for day to day operations, menu creation, financial management, and team leadership. The Executive Sous Chef is also asked to support when necessary the events at Ocean Forest, The Lodge, and Retreat. Schedule will be overseen by the Executive Banquet Chef.

Minimum Requirements:

• Relevant Culinary leadership experience in a 4-5 Star setting
• Experience as a Chef De Cuisine at a comparable resort property (size, quality, rate, structure amenities) or experience as an Executive Chef.
• A culinary and business degree are beneficial
• Previous experience in large scale operational leadership
• Previous experince in both high volume and fine dinning required
• Previous luxury resort banquet experience is required
• Must be able to read and analyze financial reports and assist with the creation of both budgets and forecasts
• Excellent communication skills, both written and verbal
• Must have a favorable driving history
• Valid Georgia Driver’s License
• Company policy requires that one must be 21 years of ago or older to drive a company vehicle and pass a yearly Motor Vehicle Report (MVR) review
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook
• Must have ability to courteously present information to people in one-on-one and group situations
• Must have a positive attitude, Flexibility, and High energy
• Possess Positive Coaching Style and a passion for teaching
• Proven Experience developing a team.
• Consistently aspires to fulfill our core Company values (Benevolence, Commitment, Compassion, Fairness, Integrity, Quality, Reliability & Teamwork)
• Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co-workers
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
• Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment
• Ability to easily adapt to organizational and environmental changes
• Must be flexible to working days, early mornings, evenings, weekends, and holidays
• Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code Policy

Tasks/Responsibilities:

• Responsible for all day-to-day kitchen operations
• Properly execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity
• Accountable for guest satisfaction by ensuring Sea Island’s food standards are met; address guest concerns in a timely and efficient manner and implement/uphold appropriate departmental standards of quality/timing
• Responsible for managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests
• Achieve financial goals within budget guidelines
• Assist in other departments when necessary or dictated be business levels, attend meetings as required
• Provide feedback to leaders based on sales and guest preferences
• Conduct routine safety/sanitation inspections of the operation to maintain Sea Island’s F&B standards while meeting or exceeding local, state, and federal health and safety regulations
• Ensure proper labeling and dating as well as holding and rotating techniques for storage
• Responsible for production of consistent quality product
• Responsible for maintaining open and productive lines of interdepartmental communication
• Responsible for the continued innovation of cuisine to reflect industry trends and guests' palates
• Learn the names and personally recognize our regular Guests and Members
• Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one’s ability
• If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
• Maintains cleanliness and organization in all work areas
• Uphold appropriate departmental standards of quality/timing
• Uphold and ensure compliance with all company and departmental policies and procedures
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attends all scheduled employee meetings and brings suggestions for improvement
• Willing and timely execution of other duties as delegated by leadership

Physical Requirements:

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• Ability to use sharp knives safely and proficiently
• Ability to operate gas fired and electric ranges and ovens, steam kettles, broilers, tilting pan, deep fryer, slow roaster, grill, grinder and chopper, slicer, scales, mixers and potato peeler etc. safely and proficiently
• Ability to follow standardized recipes
• Must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels
• Ability to perform repetitive tasks with accuracy
• Ability to lift, carry, pull and push up to 50 lbs intermittently throughout
• Ability to read, write and communicate effectively in English, both written and verbal
• May be exposed to mechanical, electrical, chemical and fume hazards
• Maintain compliance with Company Resort Professional Image Policy

Job Type: Full-time

Pay: $37,242.78 - $73,106.03 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Sea Island, GA 31561: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: One location

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