Prepare items as specified on menus in a professional manner. Maintain equipment in a professional manner. Take inventory and place orders for assigned station. Uphold and ensure compliance with all company and departmental policies and procedures.
Use of Company Vehicle: Not designated to drive a company vehicle.
Minimum Requirements
Highest grade cook within tier structure
Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant
Experience in a Four or Five-Star property desired
Ability to follow standardized recipes
Servsafe Certification preferred
One year of culinary experience
Consistently aspires to fulfill Core Company Values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty, & Trust)
Exhibits the Sea Island Five-Star Behavior Standards with guests, members, and co-workers
Must possess a positive attitude, have the ability to work with a variety of people, and function in cooperation with coworkers efficiently and effectively
Must be detail-oriented and able to manage competing priorities and multiple deadlines in a fast-paced environment
Ability to easily adapt to organizational and environmental changes
Must be flexible to working days, early mornings, evenings, weekends, and holidays
Report to work at the scheduled time, neatly groomed, and in compliance with Company Dress Code Policy
Tasks/Responsibilities
Accountable for guest satisfaction by ensuring Sea Island’s food standards are met
Address guest concerns in a timely and efficient manner
Uphold appropriate departmental standards of quality and timing
Properly execute as a member of the line staff by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity
Demonstrate exemplary work ethic, technique, and productivity as a team member, and assist others when necessary
Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier and butchery
Assist in training of new employees when necessary
Ability to participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine, ingredients, techniques, and training
Follow standardized recipes
Follow all instructions pertaining to the food service operation assigned by supervisor
Determine proper cooking times, temperatures, and methods
Willing to assist in other departments when necessary or dictated by business levels
Attend trainings, scheduled employee meetings, or meetings and bring suggestions for improvement
Adherence to Sea Island Standard Operating Procedures
Maintain Sea Island’s F&B standards for safety and sanitation, while meeting or exceeding local, state, and federal health and safety regulations
Ensure proper holding and rotating techniques for storage, taking necessary steps to avoid losing or wasting product
Set up station for following day
Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one’s ability
If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved) and follow up on issues as needed (if computer access is not available, give information to admin support)
Maintain cleanliness and organization in all work areas
Uphold and ensure compliance with all company and departmental policies and procedures
Report all equipment problems, maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
Willing and timely execution of other duties as delegated by leadership
Physical Requirements
Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull, and walk for prolonged periods
If applicable, must have the ability to work for extended time periods in an outdoor environment, including: sun, heat, cold, wind, rain, and higher than normal noise levels
Ability to use sharp knives safely and proficiently
Ability to operate gas fired and electric ranges, gas fired and electric ovens, steam kettles, broilers, tilting pans, deep fryers, slow roasters, grills, grinders, choppers, slicers, scales, mixers, and potato peelers safely and proficiently
Ability to perform repetitive tasks with accuracy
Ability to lift, carry, pull, and push up to 50 lbs. intermittently throughout a shift
Ability to read, write, and communicate effectively in English, both written and verbal
May be exposed to mechanical, electrical, chemical, and fume hazards
Ability to maintain compliance with Company Resort Professional Image Policy
Seniority level
Entry level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
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