Chef de Partie - Tavola Kitchen

Job Category : F&B - Culinary

Assist in the coordination of all food operations. Assist in purchasing, receiving, storage, issuance, preparation and presentation of food items. Lead the kitchen team in the absence of the sous chef or the chef de cuisine.

• High‑end culinary leadership experience in a hotel, resort, or quality restaurant.
• Ability to follow standardized recipes.
• Serv Safe certification preferred.
• Excellent communication skills, written and verbal.
• Valid Georgia Driver’s License.
• Ability to learn relevant software programs such as ADACO and Watson.
• Consistently upholds the company values of Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust.
• Demonstrates the Sea Island Five‑Star Standards with co‑workers and staff.
• Positive attitude and ability to work with diverse people efficiently.
• Detail‑oriented, capable of managing competing priorities and multiple deadlines in a fast‑paced environment.
• Adaptable to organizational and environmental changes.
• Flexible to working days, early mornings, evenings, weekends, and holidays.
• Reports to work at the scheduled time, neat, groomed, in a clean uniform and following the 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.
• Uphold appropriate departmental standards of quality and 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 the Sous Chef in managing kitchen expenses to maximize profitability while delivering the highest quality product to 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 to hold employees accountable.
• Communicate and enforce company policies, rules and regulations, provide guidance and direction for staff consistent with Sea Island procedures and federal and state law.
• Support Human Resources training efforts to drive individual and collective staff development.
• Guide, coach, counsel, develop, train and inspire direct reports in a leadership role that promotes teamwork and enhances the overall service experience and maximum productivity.
• Diagnose service quality issues and report to leaders to ensure the necessary steps to improvement are taken.
• Maintain knowledge of the 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, attend meetings as required, and adhere to Sea Island Standard Operating Procedures.
• Provide feedback to leaders based on sales and guest preferences.
• 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 holding and rotating techniques for storage.
• Learn the names and personally recognize regular guests and members.
• Maintain thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer guests’ questions to the best of one’s ability.
• If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved) and follow up on issues as needed (if computer access is not available, give information to admin support).
• Maintain 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.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Wi…