Job Description

Job Description

Job Description

Salary:

THE LONGBOARD [ST. THOMAS] | EXECUTIVE SOUS CHEF

***OPENING FEBRUARY 17, 2025***

MAIN RESTAURANT

LIMETREE BEACH RESORT

FRENCHMAN'S BAY

[APPLICATIONS AND RESUMES ACCEPTED STARTING WEEK OF DECEMBER 1, 2024]

NO LATE NIGHTS
HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY]

FULL BENEFITS

Complete HealthCare

Dental Insurance

Vision Insurance

Accidental Death & Dismemberment

Life Insurance

Paid Time Off

[Full Time Qualification Required. Terms and Conditions Apply]

OUR EXCITING WORK ENVIRONMENT

The Longboard [St. Thomas] is a coastal kitchen inspired by the Caribbean, dedicated to fresh, locally-sourced ingredients. Offering light, healthy dishes and inventive cocktails influenced by coastal regions from around the world with a strong Caribbean-presence. The atmosphere at the Longboard captures the spirit of the Virgin Islands a blend of adventure and relaxation. Dishes and drinks highlight tropical flavors and evoke the laid-back island lifestyle of the Virgin Islands. Enjoy a unique dining experience in a stunning beachfront location, where The Longboard [St. Thomas] presents innovative, seafood-forward island cuisine and a vibrant bar program just steps from the St. Thomas shoreline.

THE OPPORTUNITY

The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys coaching and working alongside a large team to improve performance and increase retention. The Executive Sous Chef supports the mission of Ballast Hospitality by overseeing day-to-day operations. The Executive Sous Chef also helps cultivate and emulate the ethics and vibe of the brand. This position participates in the hiring and training of personnel at the restaurant and is responsible for ensuring that the stated standards and goals are met. This position works actively with the team to set new goals for improving day-to-day operations through food, experience, and culture.

RESPONSIBILITIES

• Assist the Executive Chef and monitors all kitchen activities when the Executive Chef is not there.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as local availability of ingredients or the likely number of guests.
• Oversee kitchen operations and uphold set standards including food quality, portion control, and presentation expectations.
• Ensure junior chefs adhere strictly to recipes and prep lists.
• Ensure proper storage of fresh products and other food items.
• Work to accurately know the product mix and estimated food amounts and ingredients for correct ordering levels.
• Responsible for maintaining kitchen equipment, scheduling routine maintenance checks with equipment vendors and ensuring equipment is fixed when broken.
• Responsible for invoice entry, managing inventory, and reporting.
• Control food cost and usage by using prep lists, updating par levels, controlling spending, and reviewing product mix reports daily.
• Keeping operational documents up to date and revised when needed.

• Maintain consistency and quality in food taste in line with photos and recipes made available by the organizations management

• Analyze the quality of food prepared before food reaches the guests. All food preparations are expected to be in line with restaurants recipes.
• Monitor sanitation practices daily to ensure that employees follow standards and regulations.
• Schedule BOH all staff meetings designed to teach food safety and food handling standards.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Ensure daily line checks are conducted to verify the quality of raw or cooked food products to ensure that standards are met.
• Control food cost and usage by using prep lists, updating par levels, controlling spending, and reviewing product mix reports daily.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Implement training schedules for new hires and monitor progress.
• Actively coach, inspire and develop staff.
• Ensure all BOH staff reviews are conducted on a timely basis.
• Foster a positive, inclusive environment for all staff and guests.

QUALIFICATIONS

• At least 1 year of related experience required.
• General knife handling, food safety & sanitation knowledge.
• High volume restaurant experience required.
• Comfortable working in a fast-paced and high energy environment.
• A passion for food, an exceptional work ethic, and dedication.
• Able to take constructive criticism, learn quickly, demonstrate leadership, and constantly improve.

WHO WE ARE

We believe in living our values, some of which are:

• Without integrity, all else fails.
• We believe in the ongoing training and development of our staff and see it as a worthy investment in the future of the company.
• Without creativity, there is no innovation.
• We believe that only a happy and professional staff can give the level of personal service we demand.
• We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about.
• We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously.

COMPENSATION AND BENEFITS

We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development.

EQUAL OPPORTUNITY EMPLOYER

The Longboard [St. Thomas] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

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