Cook 2 - Southern Tide (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 structureRelevant culinary qualification and experience in either a hotel, resort or quality restaurantExperience 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 preferredConsistently 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 experienceMust 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 holidaysReport 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 metAddress guest concerns in a timely and efficient mannerUphold appropriate departmental standards of quality/timingProperly 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 integrityDemonstrate exemplary work ethic, technique, and productivity as a team member, and assisting others when necessaryPossess above average knife skills, as well as proficiency in varying cooking techniques, saucier and butcheryAbility to participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine and ingredients, techniques, and trainingFollow standardized recipesFollow all instructions pertaining to the food service operation assigned by SupervisorDetermine proper cooking times, temperatures and methodsWilling to assist in other departments when necessary or dictated by business levelsAttend training or meetings and brings suggestions for improvementAdherence to Sea Island Standard Operating ProceduresMaintain Sea Island’s F&B standards for safety and sanitation while meeting or exceeding local, state, and federal health and safety regulationsEnsure proper holding and rotating techniques for storage, taking necessary steps to avoid losing or wasting productSet up station for following dayMaintain cleanliness and organization in all work areasUphold appropriate departmental standards of quality/timingUphold and ensure compliance with all company and departmental policies and proceduresReport all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediatelyAttends all scheduled employee meetings and brings suggestions for improvementWilling 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 periodsMust have the ability to work for extended time periods in an environment with extreme heat and/or coldIf 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 levelsAbility to use sharp knives safely and proficientlyAbility to operate basic kitchen equipment safely and proficientlyAbility to perform repetitive tasks with accuracyAbility to lift, carry, pull and push up to 50 lbs repeatedly throughout a shiftAbility to read, write and communicate effectively in English, both written and verbalMay be exposed to mechanical, electrical, chemical and fume hazards Maintain compliance with Company Resort Professional Image Policy