Sous Chef

About the role

The Sous Chef assists in leading daily culinary operations at Hawks Cay Resort, supporting the Executive Chef in delivering exceptional dining experiences across multiple outlets. This role ensures high standards of food quality, consistency, sanitation, and team leadership while embracing the resort’s commitment to excellence, creativity, and guest satisfaction.

Responsibilities

• Independently manages culinary personnel, specifically cooks and dishwashers, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
• Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget.
• Responsible for all overall culinary labor management and costs.
• Responsible for kitchen staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc.
• Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
• Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Complete employee performance reviews/evaluations as required.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.
• Develop creative, cost appropriate menu items based on market segments. Transcribe, test, and implement recipes and/or specials.
• Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes.
• During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation.
• Responsible for inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival.
• Work with various vendors, always striving for cost-effective high-quality products.
• Familiar with a variety of culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation.
• Manage all holiday and special event culinary operations. Participate in constructive development of all holiday promotions and operational goals. Strive for creative revenue-generating event ideas to increase clientele and engage local repeat guests.
• Consistently work in different culinary stations daily, based on needs.
• Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements.
• Ensure proper operation/maintenance of all kitchen equipment and tools.
• Practice conscious knowledge of food allergies and safety in preparation.
• Lead by example through a clean and organized station and kitchen.
• Manage culinary budget and all F&B costs as they relate to the kitchen department.
• Intentional guest engagement through “touching tables” and ensuring guest satisfaction when needed.
• Ex