Senior Sous Chef - Tavola (Salary/Exempt)

Job Description: 

Execute the culinary vision of the specific outlet and assist in the coordination of all food operations. Responsible for assisting in purchasing, receiving, storage, issuance, preparation, and presentation of food items. Control physical areas where food preparation occurs as well as uphold and ensure compliance with all company and departmental policies and procedures. 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. Responsible for managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests. Achieve financial goals within budget guidelines and effectively manage labor through scheduling, monitoring, and adjusting based on department needs. Assist in interviewing, hiring, and developing all culinary employees as well as evaluating performance, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountable. Assist in training all employees, ensure that training goals are met, and ensure records are accurately maintained. Analyze service quality issues and take necessary steps to improvement by utilizing available resources while adhering to Sea Island’s training policies. Promote interdepartmental collaboration and a positive & professional work environment. Attend meetings as required and adhere to Sea Island’s Standard Operating Procedures. Participate in innovation of cuisine to reflect industry trends and guests' palates. Plan and execute restaurant, buffet, and a la carte menus, as well as catering event menus when necessary. Provide input to F&B leadership to determine possible changes in operations 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. 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. Complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved), and follow-up on issues as needed. 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, maintenance issues, known safety hazards, and/or unsafe practices and procedures. Attend all scheduled employee meetings and bring suggestions for improvement. Perform other duties as delegated by leadership.

Job Requirements:

Bachelor’s degree (or foreign degree equivalent) in Gastronomy, Culinary Arts, Restaurant Management, or a related field. Must have 2 years of previous culinary experience at a four or five star rated property/facility/hotel/restaurant. Must have demonstrated knowledge of preparing standardized recipes. Must have experience with Windows XP and Microsoft Office including Word, Excel, and Outlook. Must have experience operating gas fired and electric ranges and ovens, steam kettles, broilers, tilting pans, deep fryers, slow roasters, grills, grinders and choppers, slicers, scales, mixers, and potato peelers. Employer will accept an associate degree in one of the above-listed fields plus 4 years of the above-listed experience, in lieu of a bachelor’s degree plus 2 years of experience.