Cook II, Chef Daniel Humm x The Charleston Place

BHC • Charleston, SC

25d

About The Position

The primary role of Cook II is to oversee and manage all team members who work in their designated area, as well as the general kitchen area. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. Duties/Responsibilities: Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill. Prepares food items of consistent quality according to guest orders, following recipes, as well as production, portion, and presentation standards. Operates, upholds, and properly cleans kitchen equipment while maintaining a safe, sanitary work environment. Label and date all food containers and rotates as per policies; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages; Communicate this information with the Chef and the front of house team. Return all food items not used to the designated storage areas.

Requirements

• Full understanding of knife skills and knife maintenance.
• Be able to execute all basic knife cuts.
• Required to have full knowledge of all basic cooking techniques, such as Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.
• Strong knowledge of health codes
• Ability to learn a new station fully and effectively within two weeks
• Attention to detail, work in a careful manner, and a strong sense of urgency.
• Solid communication and organization skills.
• Strong interpersonal and team player skills.
• High school diploma or equivalent.
• Minimum 2-4 years of experience in similar kitchen/hotel operations
• Must be able to lift equipment, supplies, etc., of at least 70 pounds.
• Must be able to continuously stand for up to 8 hours per shift.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Responsibilities

• Oversee and manage all team members who work in their designated area, as well as the general kitchen area.
• Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
• Prepares food items of consistent quality according to guest orders, following recipes, as well as production, portion, and presentation standards.
• Operates, upholds, and properly cleans kitchen equipment while maintaining a safe, sanitary work environment.
• Label and date all food containers and rotates as per policies; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages.
• Communicate this information with the Chef and the front of house team.
• Return all food items not used to the designated storage areas.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 501-1,000 employees