• Sea Island
  • $45,480.00 -70,560.00/year*
  • Lithia Springs, GA
  • Hospitality - Food Services
  • Full-Time
  • 1461 Mt Vernon Rd

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Sea Island is looking for a talented Chef De Cuisine for our Rustic Italian Restaurant, Tavola. Tavola is known for its homemade pasta and wood-fired pizza. Sea Island is looking for a dynamic individual passionate about rustic Italian cusine to lead this team. We are also looking for a Chef De Cuisine for our high volume restaurant, Southern Tide, which features Southern Coastal Cuisine overloking the amamazing Beach and Pools.

Responsibilities include executing the culinary vision of Tavola and assisting in the coordination of all food operations. The Chef de Cuisine is also responsible for the purchasing, receiving, storage, issuance, preparation and presentation of food items. Additional job functions include controling physical areas where food preparation occurs and Upholding and ensureing compliance with all company and departmental policies and procedures.
Minimum Requirements:
Relevant culinary qualification and minimum of two (2) years of previous culinary supervisory experience required
Experience in a four or five 5 Star property strongly desired
Culinary degree or accredited apprenticeship preferred
Servesafe certification preferred
Strong knowledge of food cost controls
Excellent communication skills, both written and verbal
Valid Georgia Driver s License
Company policy requires that one must be 21 years of age or older to drive a company vehicle and pass a yearly Motor Vehicle Report (MVR) review
Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook
Must have ability to courteously present information to people in one-on-one and group situations
Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co-workers
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment
Ability to easily adapt to organizational and environmental changes
Must be flexible to working days, early mornings, evenings, weekends, and holidays
Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code Policy
Tasks/Responsibilities:
Responsible for all day-to-day kitchen operations
Properly execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity
Accountable for guest satisfaction by ensuring Sea Island s food standards are met; address guest concerns in a timely and efficient manner and implement/uphold appropriate departmental standards of quality/timing
Responsible for managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests
Achieve financial goals within budget guidelines
Assist in other departments when necessary or dictated be business levels, attend meetings as required
Provide feedback to leaders based on sales and guest preferences
Assist in evaluating performance, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountable
Communicate and enforce company policies, rules and regulations, provide guidance and direction for staff which supports Sea Island procedures and consistent with federal and state law
Support Human Resources training efforts to drive individual and collective staff development
To guide, coach, counsel, develop, train and inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximum productivity
Conduct routine safety/sanitation inspections of the operation to maintain Sea Island s F&B standards while meeting or exceeding local, state, and federal health and safety regulations
Ensure proper labeling and dating as well as holding and rotating techniques for storage
Responsible for production of consistent quality product
Responsible for maintaining open and productive lines of interdepartmental communication
Responsible for the continued innovation of cuisine to reflect industry trends and guests' palates
Learn the names and personally recognize our regular Guests and Members
Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one s ability
If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
Maintains cleanliness and organization in all work areas
Uphold appropriate departmental standards of quality/timing
Uphold and ensure compliance with all company and departmental policies and procedures
Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
Attends all scheduled employee meetings and brings suggestions for improvement
Willing and timely execution of other duties as delegated by leadership
More detail about Sea Island, please visit
Associated topics: catering, corporate, culinary, executive chef, executive kitchen, grill chef, pantry, pastry chef, prep chef, service manager

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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