Line Cook, PM

Sea Palms•Harrington, GA

3d•Onsite

About The Position

The Cook is responsible for setting up, cooking, maintaining quality control, clean up and meeting health department guidelines. Sea Palms Resort features 123 rooms, an 18 hole golf course, and a full service on-site restaurant. Nestled in the heart of St. Simons Island, our marshfront resort is a sanctuary of tranquility, designed to provide an escape from the ordinary and a gateway to unforgettable memories. Sea Palms Resort, managed by Raines Co., welcomes all individuals who have the ability to extend the warmth of hospitality to our members and guest.

Requirements

Minimum two years of experience in hotels, restaurants or related fields
Certifications as required by Federal, State, or Local agencies
Minimum High school diploma, GED or equivalent

Nice To Haves

Prior Line Cook, Quick Order Cook, Banquet Cook or similar experience preferred

Responsibilities

Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications
Sets up, stocks and organizes work station and levels for production of food items
Prepares (thaws, cuts, machines) food items according to menu standards, portions and stores them in properly labeled containers
Uses kitchen tools, to include knives, measuring utensils, scales, kitchen shears, slicers, mixers, steamers, grills, ovens, and other tools and equipment
Checks stock levels in coolers for sufficient stock, reporting shortages and ordering as needed, using FIFO method
Prepares broiled, baked, grilled, steamed, sauteed, blended and fried items using recipes
Knows cooking times and temperatures for all items to ensure proper cooking methods and temperatures while ensuring the highest quality
Plates food according to standard plating menu with garnishments and food quantities
Performs side duties, including cleaning, inventory, and organizing
Must work well in stressful high pressure situations maintaining composure and objectivity under pressure