Executive Sous Chef

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 experiences 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
• Complimentary Shift Meal

POSITION OVERVIEW

The Executive Sous Chef will assist in overseeing daily operations and production in the property’s culinary operations. The resort’s outlets include our poolside restaurant,
Redfish Grill
; our casual dining/take out facility,
Scoops & Slices
; our Italian steakhouse,
Harborside and commissary, and our newest restaurant 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…