Cook

Coury Hospitality; Ponte Vedra Beach (FL); On-site; USD 19,000 - 30,000; Full time

Job summary

Coury Hospitality is seeking a kitchen professional to prepare diverse dishes across breakfast, lunch, or dinner stations. You will set up and break down stations, follow standardized recipes, and ensure safety and sanitation standards are met while delivering guest-focused service.

Responsibilities include cooking a wide range of items, operating kitchen equipment, maintaining cleanliness, supervising staff as needed, and managing waste and food cost to support profitability.

Qualifications

• Ability to read, write and perform mathematical calculations.
• Ability to follow recipes and production records.
• Strong knife and equipment handling skills.
• Ability to work in a fast-paced kitchen.

Responsibilities

• Sets up, clears and breaks down work station.
• Follows menus and standardized recipes to prepare food.
• Prepares a variety of menu items including roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
• Operates a range of kitchen equipment safely and efficiently.
• Cleans and sanitizes kitchen areas, tools and floors.
• Identifies hazards and reports maintenance issues to the Manager.
• Supervises Kitchen staff to ensure guest satisfaction and teamwork.
• Controls waste and maintains food cost.
• Maintains sanitation, storage, temperature, and rotation procedures.

Job description

About Our Company

We are experts in lifestyle, boutique hotels and restaurants. We elevate our food and beverage to match the quality and sensorial experience of our hotels. We create memories, bring dreams to life, and deliver unmatched perfection around every corner. From the moment of arrival, guests are met with personalized and thoughtful service. This is where you can be yourself and truly succeed. Join our team of innovators!

POSITION SUMMARY

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies.

RESPONSIBILITIES

• Sets up, clears and breaks down work station.
• Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards.
• Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
• Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
• Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to Manager as they occur.
• Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect.
• Controls waste and maintain food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.
• Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service.
• Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES

• Ability to read, write and make mathematical calculations.
• Ability to work from and maintain production records and follows recipes.
• Ability to weigh and measure ingredients.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to absorb a large amount of information in a short period of time.
• Good, safe knife and equipment skills.
• Work well without supervision, motivates others, shows initiative and desires to get things done.
• May be required to work nights, weekends, and/or overtime.

EXPERIENCE

• Previous experience in a fast-paced Kitchen preferred.

PHYSICAL ABILITIES

• Must be able to stand on hard surfaces up to eight (8) hours.
• Position also involves bending, stooping and walking.
• Must be able to lift and pull boxes, pans, trays up to fifty (50) pounds.
• Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery and cooking equipment.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT

• Closed toe, non-canvas and non-skid soled shoes.

Here’s the Core of Coury Hospitality

We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS.

What else do YOU need to know…

This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer