Sous Chef - Resort Hotel

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 and hands‑on Sous Chef to help lead our culinary team. This position supports food preparation and service across the resort’s restaurants, banquets, special events, in‑room dining, poolside service, and other culinary operations.

Working closely with the Executive Chef and Executive Sous Chef, the Sous Chef will direct daily production, support the team during service, and ensure every dish meets our standards for quality, presentation, consistency, timing, and food safety. The ideal candidate is a steady leader who enjoys developing culinary talent, solving problems, and remaining actively involved in the kitchen.

An Exciting Time to Join Our Resort

The King and Prince is undergoing a significant renovation, transformation, and repositioning designed to elevate the guest and member experience while preserving the history and character that have made the resort special since 1935. Culinary and Food & Beverage will play an important role in this next chapter, giving the Sous Chef an opportunity to help strengthen standards, develop teams, and shape how our refreshed dining experiences come to life.

What You Will Do

• 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.

What We Are Looking For

• 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.
• The ability to train, coach, and hold team members accountable respectfully and consistently.
• Strong organization, communication, judgment, and problem‑solving skills.
• Food‑safety manager certification, such as ServSafe Manager, is preferred. Candidates must be able to obtain any required certification within the resort’s designated timeframe.
• Culinary education or an apprenticeship is preferred, although equivalent experience will be considered.

This is a full‑time, salaried, exempt position. The schedule will vary based on business needs and may include early mornings, evenings, weekends, holidays, split shifts, and extended hours.

Join us and help bring the next chapter of The King and Prince culinary experience to life through thoughtful leadership, consistent execution, and gracious hospitality.

The King and Prince Beach & Golf Resort is an equal opportunity employer.