Senior Sous Chef – Davis Love Grill (Exempt)

About the role

This leader will oversee all aspects of Culinary at Davis Love Grill. By working directly with the Executive Chef, this position is responsible for day-to-day operations, menu creation, financial management, and team leadership.

Responsibilities

• Properly execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity.
• Manage kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our members.
• Strive to achieve and surpass financial goals within budget guidelines.
• Follow standardized recipes and coach your team on how to do the same.
• Ensure proper labeling and dating, as well as holding and rotating techniques for storage.
• Use sharp knives and operate various kitchen equipment safely and proficiently.
• Conduct routine safety and sanitation inspections to maintain Sea Island’s F&B standards while meeting or exceeding local, state, and federal health and safety regulations.
• Provide consistent quality product and continue to innovate cuisine to reflect industry trends and member’s palates.
• Achieve member satisfaction by ensuring Sea Island’s food standards are met, addressing member concerns in a timely and efficient manner, and implementing/upholding appropriate departmental standards of quality and timing.
• Learn the names and personally recognize our members.
• Provide feedback to leaders based on sales and member preferences.
• Learn and uphold departmental procedures, including standards for quality, timing, attendance, appearance.
• Follow and ensure all Sea Island safety protocols are consistently met.
• Maintain situational awareness of your surroundings, keeping an eye on all areas for tidiness and any general maintenance issues, ensuring that all are corrected or reported immediately.
• Maintain knowledge of Sea Island’s properties, services, and offerings, and share this information with members.
• Support and help resolve any service issues that arise in a timely and positive way, following up as needed.
• Assist in other departments when necessary or dictated by business levels and attend meetings as required.
• Grow relationships with other resort departments to maintain open communication channels to anticipate and exceed any member needs and requests.

Requirements

• Relevant Culinary leadership experience in a 4-5 Star setting
• Experience at a comparable resort property (size, quality, rate, structure, amenities) or experience as an Executive Chef
• Culinary and/or Business degrees are preferred
• Must be able to read and analyze financial reports and assist with the creation of both budgets and forecasts
• Computer skills and proficiency in Microsoft Office software
• Physical Strength and stamina to perform a role, maintaining ongoing, prolonged, physical activity throughout a scheduled day to include lifting 50+ pounds
• Comfort with noise levels, electrical, chemical, and fume hazards with or without a reasonable accommodation
• Able to kneel, crouch, squat, climb, stand, sit, reach, stretch, bend, push, pull, and walk for prolonged periods
• Excellent communication skills in English, both written and verbal
• Valid Georgia Driver’s License with a reasonable driving record