Chef de Cuisine (Snack Bar)
Sea Island
 Sea Island, GA

Requisition Number: CHEFD03903

Basic Job Function:

Execute the culinary vision of the Ocean Forest. Create menus, lead a kitchen and stewarding team, manage financials in the realm of both revenue generation and expenses. Work directly with the Outlet Manager to deliver a dining experience consistent with the Sea Island Club standards. Work with the Club Membership team on club marketing initiatives. Uphold and ensure compliance with all company and departmental policies and procedures.

Minimum Requirements:

  • Relevant culinary qualification and minimum of two (2) years of previous culinary supervisory experience required
  • Experience in a four or five 5 Star property strongly desired
  • Culinary degree or accredited apprenticeship preferred
  • Servesafe certification preferred
  • Strong knowledge of food cost controls
  • Excellent communication skills, both written and verbal
  • 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 ability to courteously present information to people in one-on-one and group situations
  • 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 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 compliance with company Dress Code Policy

Tasks/Responsibilities:

  • Responsible for all day-to-day kitchen operations
  • Properly execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure 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 and implement/uphold appropriate departmental standards of quality/timing
  • Responsible for managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests
  • Achieve financial goals within budget guidelines
  • Effectively manage labor through scheduling, monitoring, and adjusting based on department needs
  • Assist in interviewing, hiring, and development of all culinary employees, evaluating performance, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountable
  • Assist in training all employees and ensuring that training goals are met and records are accurately maintained; analyze service quality issues and take necessary steps to improvement by utilizing available resources while adhering to Sea Island’s training policies
  • Assist in other departments when necessary or dictated be business levels, attend meetings as required
  • Assist in evaluating performance, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountable
  • Communicate and enforce company policies, rules and regulations, provide guidance and direction for staff which supports Sea Island procedures and consistent with federal and state law
  • Support Human Resources training efforts to drive individual and collective staff development
  • To guide, coach, counsel, develop, train and inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximum productivity
  • Provide feedback to leaders based on sales and guest preferences
  • Plan and execute restaurant, buffet, and a la carte menus, as well as catered events when necessary
  • Conduct routine safety/sanitation inspections of the operation to maintain Sea Island’s F&B standards while meeting or exceeding local, state, and federal health and safety regulations
  • Ensure proper labeling and dating as well as holding and rotating techniques for storage
  • Responsible for production of consistent quality product
  • Responsible for maintaining open and productive lines of interdepartmental communication
  • Responsible for the continued innovation of cuisine to reflect industry trends and guests' palates
  • Learn the names and personally recognize our regular Guests and Members
  • Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one’s ability
  • If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
  • Maintains cleanliness and organization in all work areas
  • Uphold appropriate departmental standards of quality/timing
  • 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 and procedures to supervisor immediately
  • Attends all scheduled employee meetings and brings 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
  • Ability to use sharp knives safely and proficiently
  • Ability to operate gas fired and electric ranges and ovens, steam kettles, broilers, tilting pan, deep fryer, slow roaster, grill, grinder and chopper, slicer, scales, mixers and potato peeler etc. safely and proficiently
  • Ability to follow standardized recipes
  • Must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels
  • 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, both written and verbal
  • May be exposed to mechanical, electrical, chemical and fume hazards
  • No visible tattoos, visible body piercing or unnatural hair color or hairstyles per company grooming standards
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