This position will assist in oversight of the Banquet Kitchen and support outlets within the Cloister and Beach Club areas by working directly with the Executive Chef and the Resort Executive Chef. The Executive Sous Chef is responsible for day-to-day operations, menu creation, financial management, and team leadership. The Executive Sous Chef is also asked to support events at Ocean Forest, The Lodge, and Retreat. The schedule will be overseen by the Executive Banquet Chef.

By fulfilling this role, you will be responsible for:

• Properly executing as a member of the line staff when needed.
• Ensuring guest satisfaction by maintaining Sea Island’s food standards.
• Managing kitchen expenses to maximize profitability while delivering high-quality products.
• Conducting routine safety/sanitation inspections to meet health and safety regulations.
• Maintaining open and productive lines of interdepartmental communication.
• Continuing innovation of cuisine to reflect industry trends and guests' preferences.
• Upholding compliance with all company and departmental policies and procedures.

This role requires flexibility to work days, early mornings, evenings, weekends, and holidays, and the ability to adapt to organizational and environmental changes.

• Use of Company Vehicle.
• Positive Coaching Style and a passion for teaching.
• Opportunity for professional development.

• Relevant culinary leadership experience in a 4-5 Star setting.
• Experience as a Chef De Cuisine or Executive Chef.
• Culinary and business degree.
• Previous experience in large scale operational leadership.
• Excellent communication skills, both written and verbal.
• Proficient in Windows XP and Microsoft Office applications.
• Ability to manage competing priorities and multiple deadlines.
• Detail-oriented with a positive attitude and high energy.