Hourly Sous Chef - Southern Tide Kitchen (Full-Time)

Basic Job Function:

Assist in the coordination of all dessert and bakery items throughout the resort along with assisting in purchasing, receiving, storage, issuance, preparation and presentation of these food items.  Control physical areas where the preparation occurs and the personnel that operate in these areas.  Uphold and ensure compliance with all company and departmental policies and procedures.

Minimum Requirements:

• Experience at a Lead Culinary level in a luxury resort, hotel or quality restaurant preferred


• Minimum seven (7) to ten (10) years experience in the field


• Relevant culinary qualification and experience in either a hotel, resort or quality restaurant


• Experience in a four or five 5-Star property desired


• Ability to follow standardized recipes


• Servsafe Certification preferred


• Excellent communication skills, both written and verbal


• Valid Georgia Driver’s License


• Company policy requires that one must be 21 years of age 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 preferred


• Proficient with peripherals, copier, fax, telephone and calculator


• Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)


• 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:

• 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


• Properly manage line staff by working alongside constantly to assure timeliness, efficiency, and product quality


• Demonstrate leadership by example, and motivating others when necessary


• Help effectively manage labor through scheduling, monitoring, and adjusting based on departmental needs


• Assist in evaluating performance, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountable


• Assist in training all employees and ensuring that training goals are met and records are accurately maintained


• Determine recipe and ingredients used


• Organize daily function sheets


• Produce daily production schedules


• Conducting 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


• 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


• Must have the ability to work for extended time periods in an environment with extreme heat and/or cold


• If applicable, 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 use sharp knives safely and proficiently


• Ability to perform repetitive tasks with accuracy


• Ability to lift, carry, pull and push up to 50 lbs repeatedly throughout a shift


• 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