Chef De Partie - Southern Tide Kitchen (Full Time) - Sea Island

Basic Job Function: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.Minimum Requirements:

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• Effectively help manage labor through scheduling, monitoring, and adjusting based on departmental needs
• May be exposed to mechanical, electrical, chemical and fume hazardsAbility to maintain compliance with Sea Island’s Company Resort Professional Image Policy
• Ability to easily adapt to organizational and environmental changes
• Ability to perform repetitive tasks with accuracy
• Address guest concerns in a timely and efficient manner
• 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
• Participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine and ingredients, food costing, and training
• 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
• Excellent communication skills, both written and verbal
• Maintain knowledge of our internal purchasing system
• 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)
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Provide feedback to leaders based on sales and guest preferences
• Communicate and enforce company policies, rules and regulations, provide guidance and direction for staff which supports Sea Island procedures and are consistent with federal and state law
• Willing and timely execution of other duties as delegated by leadershipPhysical Requirements:
• Diagnose service quality issues and report to leaders to ensure the necessary steps to improvement are taken
• Ability to follow standardized recipes
• Ensure proper holding and rotating techniques for storage
• Able to learn relevant software programs such as ADACO and Watson
• Accountable for guest satisfaction by ensuring Sea Island’s food standards are met
• Ability to use sharp knives safely and proficiently
• 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
• Learn the names and personally recognize our regular Guests and Members
• Demonstrate leadership by example, and motivate others when necessary
• Assist in evaluating performance, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountable
• Willing to assist in other departments when necessary or dictated due to business levels, attend meetings as required and adhere to Sea Island Standard Operating Procedures
• Report to work at the scheduled time, neatly groomed and in a clean uniform and following company Dress Code PolicyTasks/Responsibilities:
• 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 safely and proficiently
• Ability to read, write and communicate effectively in English, both written and verbal
• Uphold appropriate departmental standards of quality/timing
• Uphold and ensure compliance with all company and departmental policies and procedures
• Support Human Resources training efforts to drive individual and collective staff development
• 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
• 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
• Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
• Must be flexible to working early mornings, days, evenings, weekends, and holidays
• Culinary leadership experience in either a high end hotel, resort, or quality restaurant
• Uphold appropriate departmental standards of quality/timing
• Servsafe certification preferred
• Exhibits the Sea Island Five-Star Standards with co-workers and staff
• Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast-paced environment
• Maintain cleanliness and organization in all work areas
• Must have the ability to work for extended time periods in an environment with extreme heat and/or cold
• Attend all scheduled employee meetings and bring suggestions for improvement
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
• Ability to lift, carry, pull and push up to 50 lbs intermittently throughout a shift
• Properly manage line staff by constantly working alongside to assure timeliness, efficiency, and product quality