Assist in the coordination of all food operations, including purchasing, receiving, storage, issuance, preparation, and presentation of food items. Uphold and ensure all employees are in compliance with all company and departmental policies and procedures.

Minimum Requirements:

• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant.
• Experience in a four or five-star property desired.
• Ability to follow standardized recipes.
• Servsafe Certification preferred.
• Excellent communication skills, both written and verbal.
• Proficient in Windows XP and Microsoft Office software applications such as Word, Excel, and Outlook.
• 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.
• Must be able to do basic math.
• 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 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:

• Ability to be competent in all areas under the culinary umbrella, including River Bar, Beach Club, Snack Bar, Banquets, Gardemanger, Room Service, Cafeteria, and Bake Shop.
• 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 them 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.
• Assist in training all employees and ensuring that training goals are met and records are accurately maintained.
• Meet with guests to display and create food items for future events.
• Seek opportunities to increase food revenue and decrease kitchen expenses without compromising food quality and guest satisfaction.
• Support the apprentice program and become a mentor to the team.
• Diagnosing service quality issues and reporting to leaders to ensure necessary improvements are taken.
• Conduct routine safety/sanitation inspections to maintain Sea Island’s F&B standards.
• Ensure proper holding and rotating techniques for storage.
• Maintain thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island.
• Complete a Guest Problem Resolutions (GPR) form on any issues and follow up as needed.
• Maintain cleanliness and organization in all work areas.
• 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 to the supervisor immediately.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Willing and timely execution of other duties as delegated by leadership.

• Compliance with company and departmental policies and procedures.
• Participation in menu development and training programs.
• Opportunity to assist in other departments as needed.
• Support for the apprentice program and mentorship opportunities.

• Relevant culinary qualification and experience in a hotel, resort, or quality restaurant.
• Experience in a four or five-star property desired.
• Ability to follow standardized recipes.
• Servsafe Certification preferred.
• Excellent communication skills, both written and verbal.
• Proficient in Windows XP and Microsoft Office applications such as Word, Excel, and Outlook.
• Valid Georgia Driver’s License.
• Ability to do basic math.
• Detail-oriented with the ability to manage competing priorities.
• Adaptability to organizational and environmental changes.