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.
Minimum Requirements
Mid Grade Cook within tier structure
Relevant culinary qualification and experience in either a hotel, resort or quality restaurant
Experience in a four or five 5 Star property desired
Excellent communication skills, both written and verbal
Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, PowerPoint, and Outlook
Servsafe Certification preferred
Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
Must be detail oriented and able to manage competing priorities in a fast paced environment; able to problem-solve with employees or guests in order to provide a memorable experience
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
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 a clean uniform and following 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/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 assisting others when necessary
Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier and butchery
Ability to participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine and 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 training or meetings and brings 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 cleanliness and organization in all work areas
Uphold appropriate departmental standards of quality/timing
Uphold and ensure compliance with all company and departmental policies and procedures
Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
Attends all scheduled employee meetings and brings suggestions for improvement
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
Must have the ability to work for extended time periods in an environment with extreme heat and/or cold
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 basic kitchen equipment safely and proficiently
Ability to perform repetitive tasks with accuracy
Ability to lift, carry, pull and push up to 50 lbs repeatedly 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
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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