Sous Chef - River Bar (Full-Time)

Sea Island Company; Sea Island (GA); On-site; USD 85,000 - 120,000; Full time

Job summary

Sea Island Company is seeking an experienced culinary leader to coordinate all dessert and bakery items across the resort, manage purchasing, receiving, storage, and preparation, and ensure presentation meets Sea Island standards. The role demands strong leadership, adherence to policies, and collaboration with teams to maintain exceptional guest experiences.

The position requires extensive culinary experience, a formal qualification, and a commitment to flexible hours, including early mornings,

Qualifications

• Lead culinary level in a luxury resort, hotel or quality restaurant.
• 7–10 years of field experience.
• Relevant culinary qualification for hotel/resort/quality restaurant.
• Experience in a 4- or 5-Star property desired.
• Ability to follow standardized recipes.
• ServSafe Certification preferred.
• Excellent written and verbal communication.
• Valid Georgia Driver’s License.
• 21+ to drive company vehicle per policy.
• Proficient with Windows XP and MS Office (Word, Excel, Outlook).
• Team-oriented with Sea Island Five-Star values.

Responsibilities

• Accountable for guest satisfaction by ensuring Sea Island’s food standards are met.
• Address guest concerns promptly and effectively.
• Uphold departmental quality and timing standards.
• Manage line staff to ensure timeliness, efficiency and quality.
• Demonstrate leadership by example and motivate others.
• Assist in evaluating performance and building team morale.
• Train employees and maintain records of training goals.
• Determine recipes and ingredients used.
• Organize daily function sheets and production schedules.
• Conduct safety/sanitation inspections to meet health regulations.
• Maintain knowledge of Sea Island services and local attractions for guests.
• Complete GPR forms and follow-up on issues as needed.
• Maintain cleanliness and organization in all work areas.
• Report equipment problems and safety hazards to supervisor.
• Attend meetings and contribute suggestions for improvement.

Skills

Lead culinary level

7–10 years experience

Culinary qualification

Five-star property

Follow standardized recipes

ServSafe preferred

Excellent communication

Georgia driver’s license

Teamwork

Detail oriented

Flexibility

Adaptability

Dress Code compliance

Education

Relevant culinary qualification

ServSafe Certification

Tools

Windows XP

MS Office (Word, Excel, Outlook)

Job description

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.

• 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

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 calculatorConsistently 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