Company description Prized for its pristine natural beauty, gracious hospitality and secluded worlds-away appeal, Little St. Simons Island is one of the crown jewels of Georgia's famed Golden Isles and offers 7 miles of pristine beaches and 11,000 acres of undeveloped wilderness for exploration and relaxation. Privately owned and accessible only by boat, Little St. Simons Island has just 16 guest rooms to accommodate up to 32 overnight guests. The island is a paradise for nature lovers and offers a host of recreational, naturalist-led experiences including birding, fishing, kayaking, and interpretive tours.  Creature comforts include gracious accommodations in six charming cottages, delicious farm-to-table cuisine featuring produce from the islands own organic garden and genuine Southern hospitality.  The Lodge on Little St. Simons Island has received much acclaim including: “#1 in the Top 20 Resorts in the South, #9 in the Top 10 Best Resorts in the U.S. and #45 in the Top 50 Best Resorts in the World” by Condé Nast Traveler's Readers' Choice Awards 2017.  Visit our website www.LittleSSI.com for more information.

We are looking to grow our team with people who share our passion and enthusiasm for nature, sustainability, farm-to-table cuisine, and southern hospitality. Job description

Sous Chef Opportunity at an Island Lodge with Farm-to-Table Cuisine.

The Sous Chef is a full-time salaried position assisting the Chef with managing the small kitchen team as well as preparing delicious meals for the Lodge guests and staff.  The farm-to-table cuisine includes produce from the Island’s organic garden as well as fresh ingredients from other local farms, producers and local fishermen. The position requires that the successful applicant live on the island.  Housing, utilities and meals are provided.  Due to our unique situation and limited housing we are unable to accommodate family members or pets on the island.

Responsibilities:  The Sous Chef’s primary responsibility is to support the Chef by helping lead the kitchen staff and manage the kitchen operations.  Due to the intimate size of the Lodge dining room operation, the chefs and cooks all share the dining room and kitchen duties.  Over the course of a work week, the Sous Chef prepares menu items from scratch including soups, salads, sauces, marinades, entrees, and desserts under the direction of the Chef.  They also assist with setting, serving and clearing the dining room as well as cleanup and dishes in the kitchen.  In addition, they are responsible for helping manage the food and beverage inventory and ordering.

Qualifications:  High School graduate with a minimum of two years of demonstrated relevant culinary qualification or scratch-cooking experience in a hotel, resort or quality restaurant.  Additional culinary training or degree and Servsafe Manager certification preferred.  A positive attitude, ability to be an effective team leader and comfortable living on a remote barrier island are a must.  Drug test and background screening required.  No visible tattoos, visible body piercing (except ears) or unnatural hair color or hairstyles

Benefits: Housing, utilities and meals are included, health, dental & vision Insurance, 401k with company match, paid vacation and holidays, opportunity to live and work on an extraordinary undeveloped private island sanctuary in coastal Georgia.

Compensation this position is : salaried, varies DOE, $30,000.00 - $40,000.00 Application instructions Deadlineno deadline