Country Kitchen Cook I - PT

Callaway Gardens

About The Position

Responsibilities Checks with Sous Chef for daily objectives Ascertains the daily specials and methods of preparation and presentation Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Sous Chef Cleans and organizes work stations Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes Performs banquet and kitchen line functions as directed by the Sous Chef or Executive Sous Chef including sauteing, production, plating, and grilling Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets Checks product/supply levels and adjusts to daily needs and communicates any shortages Possesses knowledge of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required Demonstrates proper knife skills Ensuring procedures are in place regarding labeling, dating, and/or rotating standards including the usage of Preprint Labeling System, FIFO (First-In, First-Out), etc. Complies with state and local health department regulations as well as food and beverage departmental policies Knows and understands the use of the "Start Fresh" program when necessary Ensures all products are balanced flavor, presented to recipe specifications Management reserves the right to change and/or add to these duties at any time Knowledge and Skills Must display and live out Lead with Love qualities strongly rooted in the CGR Company culture by being patient, humble, kind, respectful, selfless, forgiving, honest, and committed Be able to make a friendly impression when speaking to or interacting with guests, vendors, and other employees Must reflect CGR image by being genuinely friendly and caring and by taking pride in work Must be self-motivated and disciplined Must be able to prioritize and complete work assignments on a timely basis Must maintain strict confidentiality and judgement regarding privileged information Must be committed to continuous improvement Must have a professional appearance with good personal hygiene Must promote and support a "team" work environment by cooperating and helping co-workers Must be able to be productive in a fast-paced, dynamic environment Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evening, weekends, and holidays Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines Must be able to utilize effective communication, problem solving, conflict management, and interpersonal skills Must show appreciation of others Able to get along with other employees to work out problems and resolve conflicts Able to comprehend instructions and retain information Able to perform duties consistently with creating a safe and secure environment for Hosts and Guests Able to be flexible and to handle frequent changes in priorities Able to add, subtract, multiply, and divide with accuracy Able to communicate effectively using standard English grammar and punctuation Able to tolerate various temperatures while working outdoors Able to operate/drive a company vehicle with valid GA driver's license and insurance Able to meet the physical demands of the job Able to understand and work in a la carte kitchen system to include understanding of kitchen tickets, timing of orders produced, and timing of various stations for expediting the Guest's orders Ability to learn and execute menus for 3 Signature Restaurant meal periods, room service, lounges, pool bars, Grab and Go Marketplace, Full-Service Catering Operation

Requirements

Must display and live out Lead with Love qualities strongly rooted in the CGR Company culture by being patient, humble, kind, respectful, selfless, forgiving, honest, and committed
Be able to make a friendly impression when speaking to or interacting with guests, vendors, and other employees
Must reflect CGR image by being genuinely friendly and caring and by taking pride in work
Must be self-motivated and disciplined
Must be able to prioritize and complete work assignments on a timely basis
Must maintain strict confidentiality and judgement regarding privileged information
Must be committed to continuous improvement
Must have a professional appearance with good personal hygiene
Must promote and support a "team" work environment by cooperating and helping co-workers
Must be able to be productive in a fast-paced, dynamic environment
Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evening, weekends, and holidays
Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
Must be able to utilize effective communication, problem solving, conflict management, and interpersonal skills
Must show appreciation of others
Able to get along with other employees to work out problems and resolve conflicts
Able to comprehend instructions and retain information
Able to perform duties consistently with creating a safe and secure environment for Hosts and Guests
Able to be flexible and to handle frequent changes in priorities
Able to add, subtract, multiply, and divide with accuracy
Able to communicate effectively using standard English grammar and punctuation
Able to tolerate various temperatures while working outdoors
Able to operate/drive a company vehicle with valid GA driver's license and insurance
Able to meet the physical demands of the job
Able to understand and work in a la carte kitchen system to include understanding of kitchen tickets, timing of orders produced, and timing of various stations for expediting the Guest's orders
Ability to learn and execute menus for 3 Signature Restaurant meal periods, room service, lounges, pool bars, Grab and Go Marketplace, Full-Service Catering Operation

Responsibilities

Checks with Sous Chef for daily objectives
Ascertains the daily specials and methods of preparation and presentation
Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Sous Chef
Cleans and organizes work stations
Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes
Performs banquet and kitchen line functions as directed by the Sous Chef or Executive Sous Chef including sauteing, production, plating, and grilling
Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets
Checks product/supply levels and adjusts to daily needs and communicates any shortages
Possesses knowledge of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
Demonstrates proper knife skills
Ensuring procedures are in place regarding labeling, dating, and/or rotating standards including the usage of Preprint Labeling System, FIFO (First-In, First-Out), etc.
Complies with state and local health department regulations as well as food and beverage departmental policies
Knows and understands the use of the "Start Fresh" program when necessary
Ensures all products are balanced flavor, presented to recipe specifications
Management reserves the right to change and/or add to these duties at any time