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.

Minimum Requirements:

• Culinary leadership experience in either a high-end hotel, resort, or quality restaurant.
• Ability to follow standardized recipes.
• Servsafe certification preferred.
• Excellent communication skills, both written and verbal.
• Valid Georgia Driver’s License.
• Able to learn relevant software programs such as ADACO and Watson.
• Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust).
• Exhibits the Sea Island Five-Star Standards with co-workers and staff.
• 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 a clean uniform and following 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 solutions.
• 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 motivate others when necessary.
• Assist Sous Chef in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests.
• 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.
• Communicate and enforce company policies, rules, and regulations, providing guidance and direction for staff.
• 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.
• Diagnose service quality issues and report to leaders.
• Participate in menu development, documentation, and implementation.
• Willingness to assist in other departments when necessary.
• Maintain cleanliness and organization in all work areas.

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.
• Ability to use sharp knives safely and proficiently.
• Ability to operate various kitchen equipment safely and proficiently.
• Ability to lift, carry, pull, and push up to 50 lbs intermittently throughout a shift.
• Ability to maintain compliance with Company Resort Professional Image Policy.

• Flexible working hours, including days, evenings, weekends, and holidays.
• Opportunity for career development and training.
• Employee discounts on resort services.
• Participation in a collaborative and team-oriented environment.

• Culinary leadership experience in a high-end hotel, resort, or quality restaurant.
• Ability to follow standardized recipes.
• Excellent communication skills, both written and verbal.
• Valid Georgia Driver’s License.
• Detail-oriented with the ability to manage competing priorities.
• Experience with software programs such as ADACO and Watson.
• Servsafe certification preferred.