Sea Island Company
Chef de Partie - River Bar (Full-Time) Starting at $20.40/hr
Sea Island Company, Sea Island, Georgia, us, 31561
Job Category:
F&B - Culinary
Locations 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.
Culinary leadership experience in either a high end hotel, resort, or quality restaurant
Ability to follow standardized recipes
Servsafe certification preferred
Excellent communication skills, both written and verbal
Valid Georgia Driver’s License
Able to learn relevant software programs such as ADACO and Watson
Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
Exhibits the Sea Island Five-Star Standards with co‑workers and staff
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 a clean uniform and following company 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
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
Communicate and enforce company policies, rules and regulations, provide guidance and direction for staff which supports Sea Island procedures and consistent with federal and state law
Support Human Resources training efforts to drive individual and collective staff development
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
Diagnosing service quality issues and reporting to leaders to ensure the necessary steps to improvement are taken
Maintain knowledge of our internal purchasing system
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
Ability to maintain compliance 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 Know Your Rights notice from the Department of Labor.
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F&B - Culinary
Locations 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.
Culinary leadership experience in either a high end hotel, resort, or quality restaurant
Ability to follow standardized recipes
Servsafe certification preferred
Excellent communication skills, both written and verbal
Valid Georgia Driver’s License
Able to learn relevant software programs such as ADACO and Watson
Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
Exhibits the Sea Island Five-Star Standards with co‑workers and staff
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 a clean uniform and following company 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
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
Communicate and enforce company policies, rules and regulations, provide guidance and direction for staff which supports Sea Island procedures and consistent with federal and state law
Support Human Resources training efforts to drive individual and collective staff development
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
Diagnosing service quality issues and reporting to leaders to ensure the necessary steps to improvement are taken
Maintain knowledge of our internal purchasing system
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
Ability to maintain compliance 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 Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr