Cook II Breakfast Cook Atlantic Grille

Pyramid Global Hospitality•Palm Coast, FL

12d•Onsite

About The Position

Pyramid Global Hospitality is hiring a Cook II for the Atlantic Grille at Hammock Beach Golf Resort & Spa. The Cook II joins the resort’s Culinary team and assists culinary leadership with producing and fabricating food for kitchen preparation, cafeteria service, banquets, dining rooms, and fine dining. The role offers opportunities to develop culinary skills, learn from the culinary leadership team, and contribute to menus that reflect seasonal availability and the restaurant concept. The cook works with a variety of cooking methods and kitchen equipment, follows recipes, prepares ingredients, maintains consistent food preparation, and helps minimize food waste through cross-utilization. The role is responsible for setting up workstations, maintaining an orderly and sanitized kitchen, storing food and other items properly, and ensuring ingredient quality. The posted compensation is $17.50.

Requirements

2–3 years of previous culinary experience in a professional kitchen environment.
Active food handler’s certification or the ability to obtain it.
Willingness to work a variety of day, night, and weekend shifts.
Strong organizational skills.
Ability to work independently.
Ability to stand for long periods of time.
Ability to lift at least 50 pounds.
At least 21 years of age.
Desire to exceed expectations.
Energetic personality.

Responsibilities

Develop knowledge and skills in cooking procedures and methods, including grilling, sautéing, and frying.
Use knives and various kitchen equipment.
Read and recreate recipes.
Prepare food consistently.
Minimize food waste through cross-utilization.
Set up workstations with needed ingredients and cooking equipment.
Prepare ingredients for cooking, including chopping and peeling vegetables and cutting meat.
Maintain a sanitized and orderly kitchen environment.
Ensure food and other items are stored properly.
Be responsible for the quality of ingredients.
Assist culinary leadership with the production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.