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Cook 2 (Grille, Saute, Broil, Raw Bar) - The Deck Seagrill & Bar - Cavalier Resort

Gold Key PHR

Virginia Beach (VA)

On-site

USD 10,000 - 60,000

Full time

30+ days ago

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Job summary

An established industry player seeks a dedicated Cook II to join their dynamic kitchen team. This role involves preparing high-quality meals while adhering to strict cleanliness and safety standards. The ideal candidate will thrive in a fast-paced environment, demonstrating a strong work ethic and a commitment to guest satisfaction. With responsibilities ranging from food preparation to equipment maintenance, this position offers a rewarding opportunity to contribute to a vibrant culinary atmosphere. If you have a passion for cooking and a desire to work collaboratively, this is the perfect chance to advance your culinary career.

Qualifications

  • 2+ years experience in a high-volume kitchen preferred.
  • Ability to follow food cleanliness standards and recipes.

Responsibilities

  • Prepare food according to recipes and production requirements.
  • Maintain a clean and safe work station at all times.
  • Support team efforts and cooperate with colleagues.

Skills

Basic English proficiency
Mathematical skills
Common sense understanding
Ability to lift 50-70 pounds
Good attitude and work ethic
Ability to work in high-stress environments

Education

High School Diploma or equivalent

Tools

Kitchen equipment

Job description

Overview

The Cook II prepares food in accordance with production requirements and standard recipes and is most often assigned to work the grill, broil, sauté, and raw bar stations. The Cook II maintains a clean, sanitary, and safe station at all times to ensure safe and quality products are delivered to guests. The successful Cook II will effectively set up the assigned station, produce products consistent with quality standards and recipes, and have exemplary attendance.

Responsibilities
  1. Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
  2. Be on time. Follow attendance guidelines and report to work on time, in uniform, and follow clock in and out procedures.
  3. Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, be well-groomed, in uniform, and practice good personal hygiene.
  4. Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates in accord with the company’s service culture, “The Keys to Making it Right.”
  5. Work smart. Understand the needs of the shift, use resources properly, complete all assignments methodically and promptly without losing attention to details.
  6. Use your tools. Use the approved tools and checklists to complete assigned tasks.
  7. Measure Up. Produce work that meets the standards of the department in terms of volume and quality. Meet goals and measures as defined by Department Leadership.
  8. Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
  9. Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
  10. Support the Team. Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
  11. Other duties as assigned.
  12. Associate Responsibilities specific for this role and Department:
  13. Follow food & cleanliness standards to ensure that the highest quality products are consistently maintained.
  14. Set up to pars for shift use, execute necessary preparation, freezer pull, and line set up. Communicate any out-of-stock items or possible shortages.
  15. Date all food containers and rotate, ensuring that all perishables are kept at proper temperature.
  16. Inspect & evaluate physical condition of equipment daily for cleanliness, reporting any necessary repairs to your immediate supervisor. Perform routine maintenance & cleaning on line equipment.
  17. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
  18. Consistently produce products according to recipe specifications and within ticket time standards.
  19. Complete station closing checklist to ensure seamless transition and setup of the station for the next shift.
Qualifications
  1. Able to read, write and speak basic English.
  2. Able to understand and apply basic mathematical skills (addition, subtraction, multiplication, and division in all units of measure) in order to obtain correct dilution ratios, portion control, etc.
  3. Able to apply common sense understanding to carry out simple one- or two-step instructions. Able to deal with standardized situations with only occasional or no variation.
  4. Able to push, stand, stoop, bend, and lift items weighing up to 50-70 pounds repetitively during the entire shift.
  5. Good attitude and work ethic practices in order to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria.
  6. Able to work a flexible schedule including weekends and holidays as required.
  7. Can work in a high-stress & fast-paced environment.
  8. Functions safely & efficiently under extreme kitchen heat conditions.

Experience: Prefer at least 2 years experience working in a high volume kitchen.

Knowledge: Possess full knowledge of all matters relating to proper cooking techniques to ensure safe food handling and consistent adherence to recipes.

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