This position will assist in the 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. Schedule will be overseen by the Executive Banquet Chef.

Minimum Requirements:

• Relevant culinary leadership experience in a 4-5 Star setting.
• Experience as a Chef De Cuisine at a comparable resort property or experience as an Executive Chef.
• A culinary and business degree are beneficial.
• Previous experience in large scale operational leadership.
• Previous experience in both high volume and fine dining required.
• Previous luxury resort banquet experience is required.
• Must be able to read and analyze financial reports and assist with the creation of budgets and forecasts.
• Excellent communication skills, both written and verbal.
• Must have a favorable driving history and a 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.
• Must have the ability to courteously present information to people in one-on-one and group situations.
• Must have a positive attitude, flexibility, and high energy.
• Possess a positive coaching style and a passion for teaching.
• Proven experience developing a team.
• Consistently aspires to fulfill the company’s core values: Benevolence, Commitment, Compassion, Fairness, Integrity, Quality, Reliability & Teamwork.
• 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 efficiently and effectively with various people.
• 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.

Tasks/Responsibilities:

• Responsible for all day-to-day kitchen operations.
• Properly execute as a member of the line staff when needed, ensuring timeliness, efficiency, and product integrity.
• Accountable for guest satisfaction by ensuring Sea Island’s food standards are met; address guest concerns in a timely and efficient manner.
• Responsible for managing kitchen expenses to maximize profitability while delivering the highest quality product.
• Achieve financial goals within budget guidelines.
• Assist in other departments when necessary or dictated by business levels.
• Conduct routine safety/sanitation inspections to maintain standards.
• Ensure proper labeling and dating for storage.
• Maintain open and productive lines of interdepartmental communication.
• Responsible for the continued innovation of cuisine to reflect industry trends.
• Learn the names and personally recognize regular guests and members.
• Maintain cleanliness and organization in all work areas.
• Report all equipment problems and maintenance issues to the supervisor immediately.
• Attend all scheduled employee meetings and bring suggestions for improvement.

• Use of Company Vehicle.
• Flexible working hours including days, early mornings, evenings, weekends, and holidays.
• Opportunities for professional development and team leadership.
• Participation in a luxury resort environment.

• Relevant culinary leadership experience in a 4-5 Star setting.
• Experience as a Chef De Cuisine or Executive Chef in a comparable resort property.
• Ability to read and analyze financial reports.
• Excellent communication skills, both written and verbal.
• Proficient in Windows XP and Microsoft Office applications.
• Positive coaching style and passion for teaching.
• Detail-oriented with the ability to manage competing priorities.
• Experience in both high volume and fine dining settings.
• Strong understanding of food safety and sanitation regulations.