Cook 1, 2, 3

SALAMANDER CHARLESTON EMPLOYER LLC•Charleston, SC

5d•Onsite

About The Position

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Luxury or Forbes-rated property experience preferred. Salary will be commensurate with experience.

Requirements

Culinary experience required.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all hotel required meetings and trainings.
Maintain regular attendance in compliance with Salamander Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
Comply with Salamander Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to cross-train in other hotel related areas.
Must be able to maintain confidentiality of information.
Must be able to show initiative, including anticipating guest or operational needs.
Have thorough knowledge of menus and the preparation required, according to hotel standards.
Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
Knowledge of herbs and spices and proper use of each.
Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Perform other duties as requested by management.

Nice To Haves

High School diploma or equivalent and/or experience in a hotel or a related field preferred.
Luxury or Forbes experience preferred.

Responsibilities

Prepare all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets.
Maintain the highest standards to produce an appealing and appetizing product.
Ensure the cleanliness, sanitation and safety in the kitchen and work areas.
Minimize waste and maximize cost/production ratio.
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant.
Prepare and display buffet food items according to the hotel standards.
Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
Prepare and service food for the Employee Cafeteria, as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes.
Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid possible injury to self or other employees.
Use Production Charts as specified by hotel’s standards.
Support any position in the Kitchen that is in need of help.
Follow all Health Department and Company regulations in regards to food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.