Chef de Partie - Tavola Kitchen (Full-Time)

Sea Island Company; Sea Island (GA); In loco; USD 50.000 - 70.000; Tempo pieno

Descrizione del lavoro

A luxury resort in Sea Island, Georgia is seeking a culinary leader to oversee food operations. Responsibilities include managing kitchen staff, ensuring high standards, and addressing guest concerns. The ideal candidate will have high-end culinary experience, excellent communication skills, and the ability to thrive in a fast-paced setting. This role offers an opportunity to work in a dynamic environment with a focus on quality and guest satisfaction.

Competenze

• Experience in a hotel, resort, or quality restaurant is necessary.
• Ability to manage competing priorities in a fast-paced environment.
• Valid Georgia Driver's License required.

Mansioni

• Assist in the coordination of all food operations.
• Lead the kitchen team in the absence of senior chefs.
• Ensure guest satisfaction and uphold food standards.

Conoscenze

High-end culinary leadership experience

Ability to follow standardized recipes

Excellent communication skills

Detail-oriented

Adaptability

Formazione

ServSafe certification preferred

Strumenti

ADACO

Watson

Descrizione del lavoro

Job Category : F&B - Culinary

Assist in the coordination of all food operations. Assist in purchasing, receiving, storage, issuance, preparation and presentation of food items. Lead the kitchen team in the absence of the sous chef or the chef de cuisine.

• High‑end culinary leadership experience in a hotel, resort, or quality restaurant.
• Ability to follow standardized recipes.
• ServSafe certification preferred.
• Excellent communication skills, written and verbal.
• Valid Georgia Driver’s License.
• Ability to learn relevant software programs such as ADACO and Watson.
• Consistently upholds the company values of Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust.
• Demonstrates the Sea Island Five‑Star Standards with co‑workers and staff.
• Positive attitude and ability to work with diverse people efficiently.
• Detail‑oriented, capable of managing competing priorities and multiple deadlines in a fast‑paced environment.
• Adaptable to organizational and environmental changes.
• Flexible to working days, early mornings, evenings, weekends, and holidays.
• Reports to work at the scheduled time, neat, groomed, in a clean uniform and following the 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.
• Uphold appropriate departmental standards of quality and timing.
• Properly manage line staff by working alongside them to assure timeliness, efficiency, and product quality.
• Demonstrate leadership by example and motivate others when necessary.
• Assist the Sous Chef in managing kitchen expenses to maximize profitability while delivering the highest quality product to 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 to hold employees accountable.
• Communicate and enforce company policies, rules and regulations, provide guidance and direction for staff consistent with Sea Island procedures and federal and state law.
• Support Human Resources training efforts to drive individual and collective staff development.
• Guide, coach, counsel, develop, train and inspire direct reports in a leadership role that promotes teamwork and enhances the overall service experience and maximum productivity.
• Diagnose service quality issues and report to leaders to ensure the necessary steps to improvement are taken.
• Maintain knowledge of the internal purchasing system.
• 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, attend meetings as required, and adhere to Sea Island Standard Operating Procedures.
• 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 holding and rotating techniques for storage.
• Learn the names and personally recognize regular guests and members.
• Maintain thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer guests’ questions to the best of one’s ability.
• If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved) and follow up on issues as needed (if computer access is not available, give information to admin support).
• Maintain 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.
• Attend all scheduled employee meetings and bring 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 handle work for extended periods in extreme heat and/or cold.
• If applicable, work for extended periods outdoors, including sun, heat, cold, wind, rain, and higher than normal noise levels.
• Use sharp knives safely and proficiently.
• Operate gas‑fired and electric ranges and ovens, steam kettles, broilers, tilting pans, deep fryers, slow roasters, grills, grinders, choppers, slicers, scales, mixers and potato peelers safely and proficiently.
• Perform repetitive tasks with accuracy.
• Lift, carry, pull and push up to 50 lbs intermittently throughout a shift.
• 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.

Licenses & Certifications

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.