Sous Chef

The Westin Jekyll Island Beach Resort is a 200-room luxury oceanfront resort located in the heart of Jekyll Island's scenic Beach Village district. Our upscale property blends serene coastal ambiance with modern comfort, making it a standout choice for beach vacations, family retreats, weddings, and business events. Guests enjoy a relaxed yet refined experience with easy access to both natural attractions and local activities. We have recently renovated all areas of the property to further reflect our coastal setting and enhance guest comfort.

Operated by the Northview Hotel Group Jekyll Hotel Operator LLC, our team is committed to providing exceptional service and empowering associates to create memorable guest experiences.

The Sous Chef is a key member of our culinary leadership team, responsible for supervising daily kitchen operations while ensuring exceptional food quality, consistency, and presentation across all dining outlets. This position works closely with the Executive Chef to lead the culinary team, maintain operational excellence, and deliver outstanding dining experiences for our guests.

The Sous Chef oversees food preparation for breakfast, lunch, dinner, banquets, weddings, and special events while ensuring food safety standards, controlling costs, minimizing waste, and maintaining a clean and organized kitchen environment.

• →Supervise and assist with the preparation of all food items for restaurants, banquets, and special events.
• →Ensure every dish meets the highest standards for quality, consistency, presentation, taste, and food cost.
• →Lead and delegate responsibilities to kitchen team members to maximize efficiency and productivity.
• →Support the Executive Chef in the daily operation of the culinary department.
• →Maintain a clean, organized, and safe kitchen environment in accordance with health and sanitation standards.
• →Monitor food quality, inventory levels, portion control, and waste reduction to optimize food cost.
• →Assist with scheduling, training, coaching, and developing culinary team members.
• →Ensure compliance with ServSafe standards, Health Department regulations, and food safety procedures.
• →Oversee production for breakfast, lunch, dinner, and catered events while maintaining consistent execution.
• →Assist in menu preparation, recipe consistency, and kitchen organization.
• →Foster a collaborative team environment focused on exceptional guest satisfaction.
• →Display leadership in guest hospitality while supporting Northview's Service Standards and Westin Brand Standards.

The ideal candidate is a passionate culinary professional who thrives in a fast-paced resort environment and enjoys leading a team dedicated to delivering exceptional dining experiences. They possess strong organizational skills, attention to detail, and a commitment to culinary excellence.

• Minimum of three (3) years of progressive Food & Beverage experience in a hotel, resort, or related hospitality environment.
• Previous supervisory or culinary leadership experience preferred.