CCGA Culinary Extern

Sea Island•Sea Island, GA

31d

About The Position

Basic Job Function: Rotates amongst different stations and correctly executes duties accordingly. Prepare items as specified on breakfast, lunch, room service, banquets, cafeteria, stewarding, gardemanger, pastry, storeroom, and butcher in a professional manner. Maintain equipment in a professional manner, take inventory and place orders for assigned station. Uphold and assure compliance with all company and departmental policies and procedures. Use of Company Vehicle: Not designated to drive a company vehicle

Requirements

Currently attending an accredited culinary school
Possesses basic culinary knowledge and technique
Ability to identify basic ingredients and tools
Excellent communication skills, both written and verbal
Consistently aspires to fulfill our 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 and have the ability to work with a variety of people and 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
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
Ability to use sharp knives safely and proficiently
Ability to follow standardized recipes
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 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
No visible tattoos, visible body piercing or unnatural hair color or hairstyles per company grooming standards

Nice To Haves

Six (6) months of hands-on work experience in a professional kitchen preferred
Servsafe Certification preferred

Responsibilities

Properly prepare food items at station assigned in compliance with all established standards
Serve prepared items in correct portions to food service personnel.
Check ticket/plate count where applicable
Willing to assist in other departments when necessary or dictated by business levels
Attend training or meetings as required and adhering 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
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 issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
Maintains 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