Chef de Partie - Tavola Kitchen (Full-Time)

Job Summary

Basic Job Function: 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.

Minimum Requirements

• 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)
• Able to work with a variety of people and in cooperation with coworkers efficiently and effectively
• Able to learn and manage competing priorities and multiple deadlines in a fast-paced environment
• Able to easily adapt to organizational and environmental changes
• Must possess a positive attitude and 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 motivate 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
• Aid 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
• Diagnose service quality issues and report to leaders to ensure the necessary steps to improvement are taken
• 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 by business levels, attend meetings as required and adhere to Sea Island Standard Operating Procedures
• Provide feedback to leaders 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
• 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)
• 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 and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attend all scheduled employee meetings and bring 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
• Ability to work for extended time periods in an environment with extreme heat and/or cold
• If applicable, ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels
• Able to use sharp knives safely and proficiently
• Able 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
• Able to perform repetitive tasks with accuracy
• Able 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
• Able to maintain compliance with Company Resort Professional Image Policy