Chef de Cuisine - Colt & Alison (Exempt)

About the role

In this important and substantial role, you execute the culinary vision of a specific Sea Island Five-Star outlet, leading all day-to-day food operations. As Chef de Cuisine, you control the food prep area, and are responsible for purchasing, receiving, storage, issuance, preparation and presentation of food items.

Responsibilities

• Create innovative cuisine to reflect industry trends and guests' palates
• Foster an atmosphere of anticipatory service as you design and execute delightful culinary experiences
• Lead by example, acting as a member of the line staff when needed, executing consistently and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity
• Participate in staff development, including the selection and training of new team members
• Provide meaningful feedback and coaching as you thoughtfully supervise Culinary team members
• Help to drive and control financial aspects of Culinary, including maximizing revenue, expenditure control and labor efficiency
• Conduct routine safety and sanitation inspections of the operation to maintain Sea Island's standards while meeting or exceeding local, state, and federal health and safety regulations
• Form effective relationships and work closely with all resort departments to maintain rapport and foster open communication
• Attend related meetings and ensure details are clearly relayed to create a seamless service experience
• Set the tone by consistently upholding and ensuring compliance with departmental procedures, including standards for safety, quality, timing, attendance, and appearance
• Make sure all work areas are sparkling clean, safe and well organized
• Maintain a thorough knowledge of current services, amenities, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area
• Act to promptly resolve guest concerns when needed, coordinating necessary efforts through the appropriate departments and consistently follow-up to ensure resolution

Qualifications

• Proven experience as a Chef de Cuisine or similar executive culinary leadership role in a high-end, fine dining, or Five-Star/Five-Diamond environment
• Demonstrated ability to execute a culinary vision and lead all day-to-day food operations
• Strong financial acumen with experience in revenue maximization, expenditure control, and labor efficiency
• Proven track record of staff development, including selection, training, and coaching
• Thorough knowledge of safety and sanitation regulations and ability to conduct inspections
• Excellent interpersonal and communication skills with ability to build rapport across departments
• Ability to work hands-on as line staff when needed, with proficiency in a variety of cooking methods
• Commitment to maintaining high standards for quality, cleanliness, organization, and appearance
• Knowledge of local area attractions, amenities, and resort services