Executive Sous Chef

S

South Seas

Executive Sous Chef

Captiva, FL
Full Time
Paid
  • Responsibilities

    Our Company:

    Timbers Company is a developer and operator of exceptional boutique hotels, residence clubs and resort communities located in some of the most sought-after destinations in the world. We are passionate about creating remarkable experiences with world-class hospitality while exposing our Owners and guests to the humble authenticity of every location that we call home.

    Our Property:

    Captiva Island has been the destination of choice for generations of families. South Seas, for many, is where the destination has come to life. The 330-acre retreat and wildlife nature preserve on the Florida Gulf Coast offers elevated coastal experiences and world-class amenities designed to appeal to a multitude of guests. Join this passionate and hardworking team and enjoy working in paradise.

    Our Core Values:

    We are in the business of creating an authentic sense of place for families to return to time and time again while committing ourselves to creating memorable and fun experiencers through passionate, attentive service. This mantra is reflected in everything we do and every interaction we have whether it be in hospitality operations management, asset management, development, or sales & marketing. Our values define who we are.

    • Be Authentic
    • Practice Humility
    • Cultivate Teamwork
    • Value Time
    • Be Trustworthy

    We offer a very competitive salary and generous benefits including:

    • Low-cost Medical, Dental, Vision Plans
    • Paid Life Insurance
    • Short- and Long-Term Disability
    • Paid Time Off & Holidays
    • 401(k) with 100% match up to 4 percent
    • Commuter and Company-paid Toll Programs

    POSITION OVERVIEW

    The Executive Sous Chef will assist in overseeing daily operations and production in the property’s culinary operations. The resort’s outlets - including, our poolside restaurant, Redfish Grill ; our casual dining/take out facility, Scoops & Slices; our Italian steakhouse, Harborside and commissary. This position will also be involved with opening the Beach House , a casual new dining concept located at Sunset Beach. This position will ultimately assist other areas as we continue to reopen the resort such as employee dining, Food Trucks, The Clutch, Provisions, and Banquets/Catering events when/if applicable.

    Executive Sous Chef is responsible for providing supportive leadership to the culinary team. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation. This role will include overseeing production in all outlets including assisting with banquet functions on resort property, working closely with the Director of F&B and Executive Chef to plan and direct food preparation in kitchens. Executive Sous Chef will take on additional responsibility in the absence of the Executive Chef to ensure that kitchen staff has the proper direction.

    The Executive Sous Chef will work on planning with the Executive Chef, the long-term outlook, innovative offerings, and P&L analysis.

    ESSENTIAL FUNCTIONS & RESPONSIBILITIES (but not limited to)

    • Train the kitchen staff to adhere to restaurant policies and general sanitation regulations.
    • Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
    • Designs aesthetic plating presentations.
    • Ensures that hygiene and food safety requirements are met.
    • Maintains kitchen inventory and assigned budget.
    • Approach all encounters with guests and employees in a friendly, service-oriented manner.
    • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
    • Maintain regular attendance in compliance with Timbers Company standards, as required by scheduling, which will vary.
    • Comply at all times with Timbers Company standards and regulations to encourage safe and efficient hotel operations.
    • Ensure that all kitchen personnel fulfill their job functions appropriately.
    • Address and resolve all customer problems in an efficient and effective manner.
    • Perform spot checks for menu accuracy and taste.
    • Minimize spoilage, waste and over production.
    • Regularly review house counts, forecasts, and VIP lists.
    • Monitor all Banquet and Catering activity.
    • Maintain all kitchen inventories.
    • Assist in the achievement of departmental objectives and goals
    • Expedite peak meal periods by maintaining a "hands on" approach.
    • Works within monthly set food cost budget, adjust food requisitions and controls waste.
    • Be familiar with all Timbers Company policies and house rules as well as hospitality terminology.
    • Ensure that plating standards and use records are posted according to Timbers Company standards.
    • Review food sales for accuracy daily.
    • Establish purchasing and receiving procedures in conjunction with the Purchasing Department.
    • Perform any other duties as requested by the Executive Chef.
    • Additional duties include but are not limited to:
      • Assist in development of yearly budget
      • Develop monthly and weekly forecast
      • Monitor payroll of department
      • Lead daily staff stand up meetings
      • Attend the bi-weekly management meeting
      • Develop and revise SOPs for the department, as needed
      • Review and approve departmental PAFs
      • Ensure all training and certifications are up to date
      • Monitor and achieve all FLHSS standards are met and timely

    MANAGERIAL WORK ACTIVITIES

    • Ensure property policies are administered fairly and consistently; disciplinary procedures and documentation are completed according to company SOPs.
    • Conducting annual performance appraisals with direct reports.
    • Communicates and executes departmental and property emergency procedures.
    • Recruiting for culinary team members.
    • Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.
    • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
    • Employees receive on-going training to understand guest expectations.

    POSITION REQUIREMENTS

    • Must possess 5+ years management experience in the Culinary and F&B division of hotel and/or resort.
    • 5+ years of experience hiring and developing talent.
    • Excellent communication skills with fluency in English required.
    • Must possess a High School Diploma or equivalent but a Culinary Arts degree will stand out.
    • Must be proficient in POS systems, Inventory Management Systems and Microsoft Office.

    COMPLIANCE REQUIREMENTS

    • Must have a valid driver’s license, motor vehicle background check will be completed
    • Food Handlers Certification (must comply with State regulations)

    WORKING CONDITIONS – PHYSICAL/MENTAL REQUIREMENTS

    • Must be able to work in a fast paced, deadline driven environment.
    • Must be able to stand/walk for prolonged periods of time.
    • Must be able to lift, up to 50 pounds.
    • Must be able to work in hot/cold conditions in kitchens.
    • Must be able work in different types of weather sometimes extreme, including high temperatures and humidity.
    • Flexible schedule: days and times may vary based on need including weekends and/or holidays.

    QUALIFICATIONS, SKILLS, & ABILITIES

    • Strong organizational management and analytical skills.
    • Innovative thinker that will challenge business processes and concepts to drive results.
    • Clear, concise written and verbal communication skills.
    • Must be able to evaluate and select among alternative courses of action quickly and accurately.
    • Must work well in stressful high-pressure situations.
    • Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
    • Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
    • Must maintain composure and objectivity while under pressure.

    Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law.

    In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment. As an Equal Opportunity Employer, we intend to comply fully with applicable federal, state and/or local employment laws and the information requested on this application will only be used for purposes consistent with those laws. To the extent required by applicable law, The Company maintains a drug- free workplace.