Country Kitchen Cook

All Career•Pine Mountain, GA

12h•Onsite

About The Position

This role involves preparing and presenting dishes according to standard recipes, maintaining a clean and sanitary culinary environment, and performing various kitchen functions. The cook will also be responsible for managing inventory, ensuring proper cooking temperatures, and adhering to food safety and labeling standards. A key aspect of this role is embodying the company's 'Lead with Love' culture, which emphasizes patience, humility, kindness, respect, selflessness, forgiveness, honesty, and commitment. The cook must be self-motivated, able to work effectively in a fast-paced environment, and maintain a professional appearance and positive team attitude. Flexibility with work schedules, including overtime, evenings, weekends, and holidays, is required. The position also demands strong communication, problem-solving, and interpersonal skills, as well as the ability to handle diverse kitchen systems and execute menus for multiple dining outlets.

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.
Must 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.