Sous Chef - Westin Jekyll Island Beach Resort

The Westin Jekyll Island•Jekyll Island, GA

21d•Onsite

About The Position

The Sous Chef is a key member of our culinary leadership team, responsible for supervising daily kitchen operations while ensuring exceptional food quality, consistency, and presentation across all dining outlets. This position works closely with the Executive Chef to lead the culinary team, maintain operational excellence, and deliver outstanding dining experiences for our guests. The Sous Chef oversees food preparation for breakfast, lunch, dinner, banquets, weddings, and special events while ensuring food safety standards, controlling costs, minimizing waste, and maintaining a clean and organized kitchen environment.

Requirements

Minimum of three (3) years of progressive Food & Beverage experience in a hotel, resort, or related hospitality environment.
Experience in pastry and garde manger operations.
Current ServSafe Certification required.
Knowledge of Health Department rules and regulations.
Knowledge of liquor laws and regulations.
High school diploma or equivalent required.
Ability to read, write, speak, and communicate effectively in English.
Reliable transportation.
Strong leadership, communication, and organizational skills.
Ability to work flexible schedules, including evenings, weekends, and holidays.

Nice To Haves

Previous supervisory or culinary leadership experience preferred.
TIPS Certification or other approved alcohol service certification preferred.
College coursework in Culinary Arts or Hospitality Management preferred.

Responsibilities

Supervise and assist with the preparation of all food items for restaurants, banquets, and special events.
Ensure every dish meets the highest standards for quality, consistency, presentation, taste, and food cost.
Lead and delegate responsibilities to kitchen team members to maximize efficiency and productivity.
Support the Executive Chef in the daily operation of the culinary department.
Maintain a clean, organized, and safe kitchen environment in accordance with health and sanitation standards.
Monitor food quality, inventory levels, portion control, and waste reduction to optimize food cost.
Assist with scheduling, training, coaching, and developing culinary team members.
Ensure compliance with ServSafe standards, Health Department regulations, and food safety procedures.
Oversee production for breakfast, lunch, dinner, and catered events while maintaining consistent execution.
Assist in menu preparation, recipe consistency, and kitchen organization.
Foster a collaborative team environment focused on exceptional guest satisfaction.
Display leadership in guest hospitality while supporting Northview's Service Standards and Westin Brand Standards.