Cook 2 - Banquet Kitchen (Full-Time) Starting At $16.35/Hr

Basic Job Function:

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-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 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, have the ability to work with a variety of people, and cooperate 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 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 skills, and butchery practices
• Ability to participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine, as well as 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 and 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 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 indoor or outdoor environment, with conditions including: sun, extreme heat and 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