Executive Sous Chef

When you work at The Cypress of Hilton Head, you have a front-row seat to the amazing life stories of some of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of our amazing journey!

The Cypress of Hilton Head is recruiting for a hospitality focused Executive Sous Chef to join our team!

Essential Functions: The Cypress Club fully embraces a culture of hospitality.  To that end, we include the following hospitality promises in all of our job descriptions. 

Hospitality Promises

• We greet residents, employees and guests warmly, by name and with a smile
• We treat everyone with courteous respect
• We strive to anticipate resident, employee and guest needs and act accordingly.
• We listen and respond enthusiastically in a timely manner
• We hold ourselves and one another accountable
• We embrace and value our differences
• We make residents, employees and guests feel important
• We ask “Is there anything else I can do for you?”
• We maintain high levels of professionalism, both in conduct and appearance at all times.
• We pay attention to details 

General Summary:

The Executive Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees.  In the absence of the Executive Chef and the Director of Food and Beverage Services, the Executive Sous Chef will assume responsibility for the entire operation.   

Principle Duties:

Essential Job Duties:

1. Clarifies and organizes all employee work assignments and schedules. 
2. Assists the kitchen staff in all aspects of service as required. 
3. Inform the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed. 
4. Responsible for the direction of the department in the absence of the Executive Chef. 
5. Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets. 
6. Assists with annual performance reviews for all kitchen employees. 
7. Interviews with job applicants as needed. 
8. Maintains work schedules for kitchen employees. 
9. Assists in ongoing in-service education programs for employees.  Assists in the leadership of regular meetings with kitchen staff. 

Other Duties:

1. Assists in maintaining a high level of customer satisfaction for our residents and their guests. 
2. Assists the Executive Chef in maintaining the appearance, cleanliness and service of facility at or above Health Department standards through routine cleaning schedules. 
3. Maintains daily/weekly/monthly statistical information as required. 
4. Use time, material and equipment properly to eliminate waste and unnecessary expense. 
5. Maintains good working relations with employees, residents and guests; illustrates leadership to promote unity of effort, group pride, harmony and teamwork. 
6. Attends in-service training and education sessions as assigned. 
7. Performs specific work duties and responsibilities as assigned by supervisor. 

Qualifications:

1. Ability to understand and follow instructions in English and communicate effectively, as well as perform simple arithmetic.  Ability to understand measurements and conversions. 
2. Three years’ experience in a hotel, restaurant, or club with fine dining preferred.  Dining Room experience is desirable. 
3. Culinary education or two years college or 5 years of supervisory experience. 
4. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. 
5. Knowledge of kitchen equipment operations and maintenance.  Some knowledge of nutrition and diet.  Health Care experience is desirable. 
6. Must be ServSafe® Certified. 

If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you!

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