Sous Chef – Oak Room (Full-Time) Starting at $22.45/hr Position Available In Glynn, Georgia

Sous Chef – Oak Room (Full-Time) Starting at $22.45/hr

Job Category:

F&B – Culinary

Requisition Number:

SOUSC008444

ing Details
ed: April 17, 2025
Full-Time
Locations
Showing 1 location
Lodge
St. Simons Island, GA 31522, USA
Job Details
Description

Basic Job Function:

Assist in the coordination of all dessert and bakery items throughout the resort along with assisting in purchasing, receiving, storage, issuance, preparation and presentation of these food items. Control physical areas w the preparation occurs and the personnel that operate in these areas. Uphold and ensurepliance with allpany and departmental policies and procedures.

Minimum Requirements:

Experience at a Lead Culinary level in a luxury resort, hotel or quality restaurant preferred
Minimum seven (7) to ten (10) years experience in the field
Relevant culinary qualification and experience in either a hotel, resort or quality restaurant
Experience in a four or five 5-Star property desired
Ability to follow standardized recipes
Servsafe Certification preferred
Excellentmunication 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 apany vehicle and pass a yearly Motor Vehicle (MVR) review
Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook preferred
Proficient with peripherals, copier, fax, telephone and calculator
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 managepeting 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
to work at the scheduled time, neatly groomed and inpliance withpany Dress Code Policy

Tasks/Responsibilities:

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
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
Assist in training all employees and ensuring that training goals are met and records are accurately maintained
Determine recipe and ingredients used
Organize daily function sheets
Produce daily production schedules
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
Maintain a thorough kledge 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,plete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (ifputer 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 ensurepliance with allpany and departmental policies and procedures
all equipment problems and maintenance issues, kn 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
Must have the ability to work for extended time periods in an environment with extreme heat and/or cold
If applicable, 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 use sharp knives safely and proficiently
Ability to perform repetitive tasks with accuracy
Ability to lift, carry, pull and push up to 50 lbs repeatedly throughout a shift
Ability to read, write andmunicate effectively in English, both written and verbal
May be exposed to mechanical, electrical, chemical and fume hazards
Maintainpliance with Company Resort Professional Image Policy
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the K Your Rights notice from the Department of Labor.
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to thepensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access topensation information, unless the disclosure is (a) in response to a formalplaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)