Job Details



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 schedues.  He/She is also responsible for working closely with Front of House staff including F&B Operations Managers, Supervisors, and service staff in the persentation 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.
The Chef de Cuisine will be responsible for all culinary components within the restaurant outlets' physical plant to included within the restaurant outlet as assigned.
Working closely with the Executive Chef - Restaurants, he/she will provide support leading the team while supervising the production of supscale food at all volume levels, carrying out assigned duties while assessing production, labor standards and business needs, meeting all food & labor costs, and then reporting all communication back to the Executive Chef - Restaurants.
This position oversees all culinary & stewarding staff and is responsible for scheduling must know their duties and be able to perform them.
Must ensure that food is of high quality, encouraging and disciplining staffs who have not prepared a course to the proper specifications. Must also pay close attention to the cost standards associated with each menu item, manage inventory and ensure the kitchen operates according to safety and sanitation standards by oversight through the restaurant sous chef & lead line associates.
With the Executive Chef - Restaurants, this role will assist in menu planning and the creation of new dishes. 
Regularly inspects kitchen coolers, freezers & storage facilities to insure proper portion control, freshness of product & sanitation.
Inspects all kitchen equipment on an ongoing basis & reports problems via e mail/HOTSOS tickets to engineering & the Executive Chef - Restaurants.
Schedule monthly front & back of the house joint meetings to discuss opportunities & events.
Monitors the department’s food cost/kitchen labor cost status & plans accordingly.
Assists accounting/human resources by assimilating payroll information on a timely basis.


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.

Strong and deductive communication, documentation and organizational skills
Ability to maintain levels of food inventory while staying within the budgeted food cost parameters
Knowledge of food and hygiene regulations (HACCP) is required
Ability to lead and mentor a diverse team
Professional appearance demeanor and conduct which represents Sea Pines Resort
Ability to run Microsoft Office and Windows-based computer applications
Understanding the yearly budgets with ability to read profit and loss and other financial statements.
The ability to react to needed change in order to meet budgetary guidelines
Able to work varied shifts including holidays and weekends
Able to work in a high pressure, fast paced environment while staying positive
Skilled in writing menus, production lists, F&B proposals and requisitions
Experience with purchasing, receiving and inventory control
Experience with counseling/coaching documentation with the ability to enforce Sea Pines Resort policy, food safety procedures and workplace safety procedures
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.


College degree preferred with additional degree or certification from established culinary school and 5 years of experience and/or training; or equivalent combination of education and experience
Minimum 2 years, high volume and/or fine dining restaurant
Minimum 5 years, management experience in a high volume or fine dining food and beverage operation
Previous position must have overseen $4 million in revenue at minimum
Upscale hotel, resort or restaurant experience managing a team with seasonal employees is preferred
Experience managing and working effectively with international workforce, student interns (both interntional and domestic)
Apprenticeship of Certification course from culinary school preferred
Financial understanding in food costs and minimizing waste in the kitchen is required

Valid Driver's License


The Sea Pines Resort

Hilton Head Island, SC


Salary; Commensurate based on experience