We are looking for a hungry and energetic chef to become Chef de Cuisine at our new beachfront restaurant. 

You will be working in a very high volume beach bar, that has an extremely busy seasonal period from March and throughout the summer. Out of season you will be tasked with running the kitchen with a smaller team, and a different menu, with fewer guests. 

The seasonality of the location on Tybee Island means that during the peak months, you are required to work 6 days a week, and be doing increased hours. This is where monetary incentives are introduced, and you can potentially make great personal profits. This is then balanced out when in the down season, as your standard salary will continue, and then working 5 days a week, with fewer hours.

The right candidate must have a positive attitude, be eager to attack the busy season with gusto, and be strong on the expo position as well as on the line in the kitchen.
The role requires versatility and an energetic performance each night, to help guide the team through service, control the quality of the food, cook and prepare dishes to a high level with great speed and consistency, whilst ensuring quality.

During peak season, the main goal is to maximise the number of guests and the profit, we set up differently to cater to those demands, and like to make it fast, efficient, and as easy as possible. You will have help and support for ordering, staffing, overtime, and efficiency improvements. Whatever it takes to get the maximum out of this period, we will do, any candidate who can expand on our exponential growth will be rewarded greatly.

This role would suit an energetic and very keen chef or sous chef who's ready to make the next step up, but must have strong team management skills, and a positive and pro-active attitude to the role.
The position includes benefits and the one of the highest salary ranges in the area for the position. 
American style, Southern style, and casual but elevated bar and beach food knowledge and experience is essential.