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JOB SUMMARY
Directs & coordinates activities as they apply to the culinary operations, kitchen administration, culinary/stewarding training & financial analysis located throughout the food service areas associated with the restaurant. This position works to support the vision of the executive chef and the restaurant as a whole, responsible for food quality, cleanliness & DHEC evaluations, adherence to budgets and staffing guidelines.
This position supervises and directs all salaried sous chefs, supervisors, stewards and other workers engaged in preparation of all meals in accordance with the company standards, menu specifications and production schedules. Chef will be responsible for working closely with Front of House staff including F&B Operations Managers, Supervisors, and service staff in the presentation of meals, full knowledge of Forbes 5-Star standards, while meeting required safety, hygiene and quality standards.
Must be skilled in many styles of cooking. Must be a strong leader and effective communicator. Must efficiently delegate tasks to the kitchen staff, pay great attention to detail, make quick decisions under pressure and be patient when dealing with staff and guests. Must be able to stand for extended periods.
ESSENTIAL DUTIES & RESPONSIBILITIES
Assist the Executive Chef in any reasonable & lawful request
ECONOMIC IMPACT
The impact of decision-making and the potential gain or loss to the resort in performing the job responsibilities.
The decision-making is critical for maintaining high-quality food for guests presented in an attractive manner while maintaining safety, cleanliness, and cost control. Increased resort revenues from increased F&B sales and additional Resort business can result from high levels of performance in the job. There are considerable resort liability issues in failing to perform the job responsibilities.
LANGUAGE SKILLS
Ability to read and interpret documents such as trade magazines, menus, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up and down as needed. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
REASONING ABILITY
Ability to apply common sense understanding to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
SOCIAL SKILLS
Ability to provide leadership and interact effectively with coworkers, vendors, and guests of diverse ages, backgrounds, and interests. Ability to lead the culinary team under rushed conditions without loss of efficiency or effectiveness. Ability to interact effectively with other Resort departments to meet goals for the entire Resort.
WORK ENVIRONMENT
The work environment characteristics described here 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.
While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, extreme cold, extreme heat, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.
EDUCATION and/or EXPERIENCE
CERTIFICATES, LICENSES, REGISTRATIONS
Valid Driver's License
Job Type: Full-time
Salary: From $75,000.00 per year
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Work Location: One location
Job Type: Full-time
Salary: $75,000.00 - $82,000.00 per year
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Work Location: In person
Full Time
$68k-91k (estimate)
08/04/2023
07/22/2024
seapines.com
HILTON HEAD ISLAND, SC
500 - 1,000
1957
MICHAEL E LAWRENCE
$50M - $200M