Chef de Cuisine

Sea Palms • St Simons Island, GA

8d

About The Position

Position Summary: The Chef de Cuisine is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable food and beverage operations and high quality products and service levels. The primary function of this position will be to service the Sago Restaurant. Established in 1988 as a family-owned business, we have grown into a fully integrated development, management, and investment company that develops, operates, and owns the world’s leading hotel brands as well as boutique hotels. Raines has maintained a family-oriented culture that believes in building relationships with our associates, with our partners and within the communities where we operate. We offer comprehensive Medical/Dental/Vision benefits, 401K, a generous PTO program, and the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company.

Requirements

• Prior Sous Chef, Lead Cook experience
• Culinary training and experience
• Kitchen proficiency and Supervisory experience
• Certifications as required by Federal, State, or Local agencies
• ServSafe Certification
• Proficient in Microsoft 365 or similar computer applications
• Minimum High school diploma, GED or equivalent

Nice To Haves

• Culinary Arts degree or diploma preferred

Responsibilities

• Assists the Executive Chef in meeting and exceeding the company’s budget and in ensuring all kitchen staff are trained to the highest standards
• Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications
• Control food and labor costs while consistently providing high quality menu items and maximizing guest satisfaction
• Orders food as required to maintain appropriate stock according to sales levels
• All sub standard food is returned appropriately to the supplier and credits issued
• All deliveries are checked for accuracies to include quantities and pricing
• Controls waste and records discards/spoilage
• Use company-wide tools, systems and applications without exception
• Staff food policy is followed with no unauthorized food leaving the kitchen
• Stock rotation is followed
• Must work well in stressful high pressure situations maintaining composure and objectivity under pressure
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary
• Effective at listening to understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests
• Must be able to work with and understand financial information and data
• Knowledgeable and aware of local competition and industry trends
• Responsible for organizing directing supervising and assisting in the preparation and service of all food based on standardized recipes for all outlets, while maintaining the highest standards to produce an appealing and appetizing product
• Responsible for ensuring the cleanliness, sanitation, and safety in the kitchens service stations, work and storage areas, while minimizing waste and maximizing cost/production ratio
• Plans meals and service while directing and guiding the kitchen staff with various assignments i.e. pricing, banquets etc.
• Responsible for providing oversight of the kitchen staff, outlets, banquet food, display merchandising, and operations of the department as required.

Benefits

• Medical/Dental/Vision benefits
• 401K
• a generous PTO program
• the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED