Chef de Cuisine - River Bar (Exempt)

Sea Island Company; Sea Island (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

Sea Island Company is seeking a culinary professional to coordinate food operations across multiple outlets. You will assist in purchasing, receiving, storage, and presentation to meet Sea Island standards.

The role requires a culinary qualification, experience in luxury properties, and strong teamwork and communication. Flexibility for varied shifts and holidays is expected at this premier Sea Island property.

Qualifications

• 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.
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook.

Responsibilities

• Assist in coordinating all food operations and related purchasing, receiving, storage, and presentation.
• Ensure compliance with company policies and procedures.
• Manage food quality and guest satisfaction across River Bar, Beach Club, Banquets and other outlets.
• Support cost control, inventory, and accurate recordkeeping.
• Train and mentor team members; assist Sous Chef during peak periods.
• Lead in safety, sanitation, and proper holding/rotation of inventory.

Skills

Communication skills

Working under pressure

Attention to detail

Education

Culinary qualification

Tools

Windows XP

MS Word

MS Excel

Outlook

Job description

Basic Job Function

Assist in the coordination of all food operations. Assist in purchasing, receiving, storage, issuance, preparation, and presentation of food items. Uphold and ensure all employees are in compliance with all company and departmental policies and procedures.

Minimum Requirements

• 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
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook

Outlook

• 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

• Must be able to do basic math
• 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

• Ability to be competent in all areas under the culinary umbrella, these to include, River Bar, Beach Club, Snack Bar, Banquets, Gardemanger, Room Service, Cafeteria and Bake Shop
• 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
• Be aware of to assist or assume the responsibilities of the Sous Chef in the case of an absence (i.e. payroll, inventory, food purchasing, etc.)
• Assist Sous Chef in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines
• 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
• Meet with the guests to display and create food items for future events
• Seek opportunities to increase food revenue and decrease kitchen expenses, without compromising food quality and guest satisfaction
• Support the apprentice program, and become a mentor the team
• Diagnosing service quality issues and reporting to leaders to ensure the necessary steps to improvement are taken
• Use our internal purchasing system
• Fully participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine and ingredients, food costing, and training
• Willing to assist in other departments when necessary or dictated by business levels, attend meetings as required and adhering to Sea Island Standard Operating Procedures
• Provide feedback to leaders based on sales and guest preferences
• 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
• Ensure proper holding and rotating techniques for storage
• 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
• 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 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 safely and proficiently
• Ability to perform repetitive tasks with accuracy
• Ability to lift, carry, pull and push up to 50 lbs intermittently 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