Resort Sous Chef: Lead Banquets & Dining Teams

The King and Prince Beach & Golf Resort; Saint Simons Island (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

The King and Prince Beach & Golf Resort is seeking an experienced Sous Chef to help lead our culinary team across the resort’s restaurants, banquets, and events. You will direct daily production, support service, and ensure dishes meet standards for quality, presentation, and food safety.

Working with the Executive Chef and Executive Sous Chef, you will develop talent, coach staff, and manage kitchen operations during peak periods while upholding the resort’s elevated guest experience.

Qualifications

• At least three years of progressive culinary experience in a hotel, resort, private club, restaurant, banquet, or comparable food-service environment.
• Previous lead, supervisory, or management experience is preferred.
• Experience in a full-service resort or hotel with multiple outlets, high-volume service, and banquet production is strongly preferred.
• Strong practical cooking knowledge, including production planning, recipe execution, knife skills, cooking methods, portioning, and presentation.
• Working knowledge of food safety, sanitation, inventory controls, food cost, yields, and waste reduction.
• Culinary education or apprenticeship preferred; equivalent experience considered.
• Food-safety manager certification, such as ServSafe Manager, preferred with ability to obtain within timeframe.

Responsibilities

• Lead assigned kitchens, outlets, meal periods, banquet functions, and production areas based on business needs.
• Review forecasts, reservations, banquet event orders, menus, production sheets, and expected business levels to organize daily production.
• Assign team members to stations and confirm that each area is prepared for service.
• Supervise food preparation and service while providing hands-on support during peak periods.
• Monitor recipe accuracy, flavor, appearance, portions, freshness, temperature, and timing.
• Coordinate closely with culinary leaders, service teams, and other resort departments.
• Maintain food-safety, sanitation, allergen, storage, labeling, and temperature-control standards.
• Assist with ordering, receiving, inventory, waste reduction, food-cost controls, and labor planning.
• Train, coach, and develop cooks, prep cooks, and utility team members.
• Respond promptly to operational concerns and guest or member feedback.
• Support menu development, tastings, seasonal offerings, banquet menus, and culinary presentations as assigned.

Skills

Culinary leadership

Team coaching

Communication

Problem solving

Food safety knowledge

Education

Culinary education

Apprenticeship

Tools

ServSafe Manager certification

Job description

The King and Prince Beach & Golf Resort is seeking an experienced Sous Chef to help lead our culinary team across the resort’s restaurants, banquets, and events. You will direct daily production, support service, and ensure dishes meet standards for quality, presentation, and food safety.

Working with the Executive Chef and Executive Sous Chef, you will develop talent, coach staff, and manage kitchen operations during peak periods while upholding the resort’s elevated guest experience.