Cook 2 - Ocean Room

Kiawah Island Golf Resort•Kiawah Island, SC

4d•Onsite

About The Position

This position is responsible for performing job functions with attention to detail, speed, and accuracy. The Cook 2 will prioritize, organize, and delegate work, while maintaining the ability to be a clear thinker, remain calm, and resolve problems using sound judgment. They will work well under pressure of meeting production schedules and timelines of service, handle multiple tasks simultaneously while maintaining a high level of professionalism, and contribute to a team environment. The role requires the ability to work multiple stations in the kitchen, maintain a clean and organized work environment, and follow recipes to the specifications of the Chef. The Cook 2 will also possess and practice good knife skills, season food properly, assist with daily features, follow all established processes, and communicate effectively with internal customers. Additionally, they will fill out requisitions properly, label, date, and rotate products, clean and maintain equipment, and adhere to sanitation and health regulations. The role involves working in a fast-paced, intense environment, sometimes under extreme heat and stress, and supporting the company's Service Commitment and Core Values.

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.
Be a clear thinker, remain calm and resolve problems using sound judgment.
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.
Work well with others, promote a team environment, and contribute to the growth and success of the team.
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.
Season food properly (season in layers).
Assist with the design and execution of daily features in accordance with Chef’s specifications.
Properly follow all processes that are in place.
Communicate with all internal customers effectively (fellow line chefs, stewarding, service staff).
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.
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.