Sushi Chef De Cuisine - Georgian Rooms (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 information to

admin support)

• Maintains 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

• 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 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 perform repetitive tasks with accuracy

• Ability to lift, carry, pull and push up to 50 lbs intermittently throughout a shift

• Ability to read, write and communicate effectively in English, both written and verbal

• May be exposed to mechanical, electrical, chemical and fume hazards

• Maintain compliance with Company Resort Professional Image Policy