Cook 2 - Ocean Room

Kiawah Resort•Kiawah Island, SC

3d•Onsite

About The Position

This role involves performing various culinary tasks with a focus on attention to detail, speed, and accuracy. The Cook 2 will be responsible for setting up workstations, following recipes, assisting with daily features, and maintaining a clean and organized work environment. The position requires the ability to work well under pressure, handle multiple tasks, and collaborate effectively with team members. Additionally, the role demands adherence to sanitation and health regulations, proper equipment maintenance, and effective communication with internal customers.

Requirements

High school diploma, or equivalent vocational training certificate, required.
3 years’ experience in culinary field.
Ability to communicate in English with guests, co-workers and management to their understanding.
Ability to compute basic mathematical calculations.
Must have flexible availability based on event demands.

Nice To Haves

Culinary degree preferred.
Sanitation and Food Handling Certificate preferred.

Responsibilities

Perform job functions with attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through with assigned tasks.
Work well under pressure of meeting production schedules and timelines of service.
Handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to work well with others, promotes a team environment, and contributes to the growth and success of the team.
Ability to work multiple stations in the kitchen.
Maintain an immaculately clean and organized work environment; able to set up workstation fast and efficiently.
Follow recipes to the specifications of the Chef (ability to increase or decrease recipe as needed).
Possess and practice good knife skills.
Can season food properly (season in layers).
Can assist with the design and execution of daily features in accordance with Chef’s specifications.
Can properly follow all processes that are in place.
Can communicate with all internal customers effectively (fellow line chefs, stewarding, service staff).
Can fill out all requisitions properly.
Properly label, date, and rotate all products on station and in walk in cooler.
Clean and maintain equipment properly.
Maintain and strictly abide by state sanitation / health regulations and hotel requirements.
Ability to work in a fast paced, intense work environment, sometimes under extreme heat and stress.
Follow and support Service Commitment and Core Values.
All other duties, as assigned.