Sous Chef Banquets

Join to apply for the Sous Chef, Hourly - Banquets - Full Time role at Sea Island Company

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Join to apply for the Sous Chef, Hourly - Banquets - Full Time role at Sea Island Company

As a Sous Chef at Sea Island, you deliver extraordinary guest experiences every day. You are a gracious ambassador for Sea Island with every interaction, sharing your passion for genuine hospitality in your commitment to enriching lives. In this leadership role, you execute the culinary vision of a specific outlet and assist in the coordination of all food operations to include purchasing, preparation, and presentation of food items.

You are accountable for guest satisfaction by ensuring Sea Island’s high standards of food quality are consistently met. You will be called upon to lead the kitchen team in the absence of 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 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 a clean uniform and following company Dress Code Policy

• 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
• Properly manage line staff by working alongside constantly to assure timeliness, efficiency, and product quality
• Demonstrate leadership by example, and motivating 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, achieving financial goals within budget guidelines
• 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 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
• Diagnosing service quality issues and reporting to leaders to ensure the necessary steps to improvement are taken
• Maintain knowledge of our internal purchasing system
• Participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine and ingredients, food costing, and training
• Willing to assist in other departments when necessary or dictated be business levels, attend meetings as required and adhering to Sea Island Standard Operating Procedures
• Provide feedback to leaders based on sales and guest preferences
• Conducting 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 holding and rotating techniques for storage
• Le…