Assist in the coordination of all food operations, including 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 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, 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.
• 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 profitability while delivering the highest quality product.
• Help effectively manage labor through scheduling and monitoring based on departmental needs.
• Assist in evaluating performance, setting goals, building team morale, motivating, and holding employees accountable.
• Communicate and enforce company policies, rules, and regulations.
• Support Human Resources training efforts to drive individual and collective staff development.
• Guide, coach, counsel, develop, train, and inspire direct reports.
• Diagnose service quality issues and report to leaders for necessary improvements.
• Maintain knowledge of our internal purchasing system.
• Participate in menu development, documentation, and implementation.
• Willing to assist in other departments when necessary and attend meetings as required.
• Provide feedback to leaders based on sales and guest preferences.
• Conduct routine safety/sanitation inspections of the operation.
• Ensure proper holding and rotating techniques for storage.
• Learn the names and personally recognize our regular Guests and Members.
• Maintain cleanliness and organization in all work areas.
• Report all equipment problems and maintenance issues 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 have the ability to work for extended time periods in an environment with extreme heat and/or cold.
• If applicable, must have the ability to work for extended time periods in an outdoor environment.
• Ability to use sharp knives safely and proficiently.
• Ability to operate various kitchen equipment safely and proficiently.
• Ability to perform repetitive tasks with accuracy.
• Ability to lift, carry, pull, and push up to 50 lbs intermittently throughout a shift.
• Ability to read, write, and communicate effectively in English.
• May be exposed to mechanical, electrical, chemical, and fume hazards.
• Ability to maintain compliance with Company Resort Professional Image Policy.

• Flexible working hours including days, early mornings, evenings, weekends, and holidays.
• Opportunity for culinary leadership and team development.
• Participation in menu development and training.
• Engagement in a high-quality dining environment.

• Culinary leadership experience in high-end hotels, resorts, or quality restaurants.
• Ability to follow standardized recipes.
• Excellent communication skills, both written and verbal.
• Servsafe certification preferred.
• Valid Georgia Driver’s License.
• Detail-oriented with the ability to manage competing priorities.
• Ability to adapt to organizational and environmental changes.
• Knowledge of classical, regional, and seasonal cuisine.
• Experience in managing kitchen expenses and labor.