Chef Tournant - Banquets Kitchen (Salary/Exempt)

Basic Job Function:
Assist in the coordination of all food operations. Assist in purchasing, receiving, storage, issuance,
preparation, and presentation of food items. Uphold and ensure all employees are in compliance with all
company and departmental policies and procedures.
Use of Company Vehicle: Not designated to drive a company vehicle
Minimum Requirements:
• 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
• Excellent communication skills, both written and verbal
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and
Outlook
• 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
• Must be able to do basic math
• 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:
• Ability to be competent in all areas under the culinary umbrella, these to include, River Bar, Beach
Club, Snack Bar, Banquets, Gardemanger, Room Service, Cafeteria and Bake Shop
• 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
• Be aware of to assist or assume the responsibilities of the Sous Chef in the case of an absence (i.e.
payroll, inventory, food purchasing, etc.)
• 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
• Assist in training all employees and ensuring that training goals are met and records are accurately
maintained
• Meet with the guests to display and create food items for future events
• Seek opportunities to increase food revenue and decrease kitchen expenses, without compromising
food quality and guest satisfaction
• Support the apprentice program, and become a mentor the team
• Diagnosing service quality issues and reporting to leaders to ensure the necessary steps to
improvement are taken
• Use our internal purchasing system
• Fully 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
• 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 informa