Cook 2 - Oak Room (Full-Time)

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:

• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant


• Experience in a 4 or 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 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; assist others, when necessary


• Possess above-average knife skills, as well as proficiency in various cooking, saucier, and butchery techniques 


• Ability to participate in menu development, documentation, and implementation, using knowledge, techniques, and trainings of classical, regional, and seasonal cuisine and ingredients


• 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 all scheduled trainings and employee 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 outdoor environment, including: sun, extreme heat and/or 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


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  Maintain compliance with Company Resort Professional Image Policy