Sous Chef

Do you want to work at an island escape with 24/7 ocean views, fresh coastal cuisine, and blissed-out beach vibes?
Submit your application for our
Sous Chef
opening at
Pinky's on the Beach
and find out what it truly means to be a part of the
Tides Folly Beach
and
Avocet Hospitality
team.

Location:
1 Center St, Folly Beach, SC 29439

Benefits

• A culture that values passion, individuality, and fun
• Opportunities for internal growth and development
• Paid Time Off (PTO)
• Paid holidays
• Earned Wage Access through PayActiv- access to your earned wages before payday
• Affordable medical, dental, & vision insurance plans
• Company provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%
• Tuition Assistance
• Referral program
• Employee Assistance Program
• Discounts at all Avocet-owned hotels & restaurants

JOB TITLE:
Sous Chef

DEPARTMENT:
Kitchen

LOCATION:
Tides Folly Beach

REPORTS TO:
Chef de Cuisine

Position Summary
The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout daily operations. They will take on many responsibilities to ensure the successful operation of the kitchen and culinary team. Their duties include monitoring kitchen activities, expediting orders to ensure quality and presentation, and ensuring that the kitchen staff has proper direction. This involves a large degree of supervising the kitchen staff, solving problems that arise in the kitchen, and seizing control of any situation at a moment's notice.

Main Duties And Responsibilities

• Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teach preparation according to recipes, follow up, and discuss ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
• Provide guidance and direction to the team for all day-to-day operations in the kitchen, including setting and measuring performance standards.
• Advocate sound financial and business decision-making.
• Demonstrate honesty, and integrity, and lead by example.
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Utilize interpersonal and communication skills to lead and influence kitchen staff positively.
• Improve service by communicating and assisting team members to understand guest needs and provide guidance, feedback, and individual coaching when needed.
• Delegate as appropriate to develop supervisors and team members to accept responsibility and meet clearly defined goals and objectives.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Provide input to develop the menu and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Ensure departmental compliance with food handling and sanitation standards as required by SCDHEC and hotel standards.
• Follow proper handling and correct temperature of all food products.
• Ensure proper purchasing, receiving, and food storage standards in the kitchen.
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SCDHEC and hotel standards.
• Ensure all products are prepared in a consistent manner and meet departmental appearance and quality standards.
• Deliver superior quality products, presentations, and flavor.
• Maintain quality through levels of receiving and storage and the production and presentation of food.
• Ensure proper grooming and hygiene standards are followed by all kitchen staff.
• Actively respond to and handle guest problems and complaints.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Review daily, weekly, and monthly schedules to meet forecast and budget.
• Follow and enforce all applicable safety procedures specified for kitchen and food servers.
• Discuss food cost reports with kitchen and F&B management on a consistent basis.
• Attend the daily meetings and other administrative sessions.
• Identify the developmental needs of kitchen staff. Provide coaching mentoring, to help them improve their knowledge and skills.
• Able to interview new applicants for the kitchen.
• Train kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Consistently review finished products for quality and presentation before the orders are sent to guests.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensure disciplinary procedures and documentation are completed according to hotel Operational Standards and Management Policy.
• Display leadership in guest hospitality. Exemplify excellent customer service. Create a positive atmosphere for guest and team relations.
• Possess an eye for detail and creativity to look at things differently to develop the Food and Beverage Experience.
• Other duties as assigned by the Executive Chef, Food & Beverage Director, or other members of the hotel senior leadership team.

Supervisory Responsibilities
Cooks, Stewards

Job Requirements
Education:
High school diploma, culinary certificate or degree

Experience:
5 years kitchen experience, 1 year management

Skills

• Must be able to speak, write, and understand English
• Must have a complete understanding of the fundamentals of the culinary operation
• Must be able to follow instructions, both verbally and written accurately
• Must be able to deliver instructions, both verbally and written accurately
• Must be able to work around kitchen equipment
• Must be able to work with all types of food, seasonings, etc.
• Must possess excellent communication skills: listening, verbal and written
• Must be professional in appearance and demeanor
• Must be able to work under pressure
• Must be able to work in a fast-paced environment

Working Conditions
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used:
stove, oven, mixer, blender, fryer, grill, steamer pots, propane burner, smoker, knives, computer

Physical & Mental Requirements

• Able to stand and work in a hot, noisy, and very busy environment for extended periods of time.
• Ability to work under and clearly communicate in a high-pressure environment.
• Ability to clearly communicate with the team, other departments, and management.
• Remain stationary for long periods of time.
• Use their hands to handle, control, or feel objects, tools, or controls.
• Position requires many repetitive movements.
• Able to move, push, pull and lift 75 pounds.
• Move about and traverse for long periods of time.
• Bend or twist their body.

Work Environment

• Able to work in any environment found in the hotel or off-site while representing the hotel.
• Always wear uniforms such as aprons or jackets.
• Are often exposed to hazardous situations and conditions that produce cuts or minor burns.
• Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Wear protective and safety attire, such as gloves as necessary.
• Work in close proximity with others.
• May work near contaminants and hazardous equipment.
• Work in a noisy and distracting environment.

EOE / DFWP