Cook 2 - Ocean Room

Leadline Inc.; Kiawah Island (SC); On-site; USD 32,000 - 42,000; Full time

Job summary

Kiawah Island Golf Resort seeks a Cook 2 for the Ocean Room, onsite on Kiawah Island, South Carolina. You will follow Chef’s recipes, prep and plate dishes, and maintain a clean, organized station while meeting demanding timelines.

The position requires a High school diploma or equivalent, 3 years in culinary, English communication, and flexible event availability. Onsite work with competitive benefits and room to grow within the kitchen team.

Qualifications

• High school diploma or equivalent vocational training certificate.
• 3 years’ experience in culinary field.
• Sanitation and Food Handling Certificate preferred.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations.
• Must have flexible availability based on event demands.

Responsibilities

• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through with assigned tasks.
• Ability to be a clear thinker, remain calm and resolve problems using sound judgment.
• Work well under pressure of meeting production schedules and timelines of service.
• Handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to work well with others, promotes a team environment, and contributes to the growth and success of the team.
• Ability to work multiple stations in the kitchen.
• Maintain an immaculately clean and organized work environment; able to set up workstation fast and efficiently.
• Follow recipes to the specifications of the Chef (ability to increase or decrease recipe as needed).
• Possess and practice good knife skills.
• Can season food properly (season in layers).
• Can assist with the design and execution of daily features in accordance with Chef’s specifications.
• Can properly follow all processes that are in place.
• Can communicate with all internal customers effectively (fellow line chefs, stewarding, service staff).
• Can fill out all requisitions properly.
• Properly label, date, and rotate all products on station and in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation / health regulations and hotel requirements.
• Ability to work in a fast paced, intense work environment, sometimes under extreme heat and stress.
• Follow and support Service Commitment and Core Values.
• All other duties, as assigned.

Skills

English communication

Mathematical ability

Flexible schedule

Education

High school diploma

Tools

Sanitation certificate

Job description

RESPONSIBILITIES

• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through with assigned tasks.
• Ability to be a clear thinker, remain calm and resolve problems using sound judgment.
• Work well under pressure of meeting production schedules and timelines of service.
• Handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to work well with others, promotes a team environment, and contributes to the growth and success of the team.
• Ability to work multiple stations in the kitchen.
• Maintain an immaculately clean and organized work environment; able to set up workstation fast and efficiently.
• Follow recipes to the specifications of the Chef (ability to increase or decrease recipe as needed).
• Possess and practice good knife skills.
• Can season food properly (season in layers).
• Can assist with the design and execution of daily features in accordance with Chef’s specifications.
• Can properly follow all processes that are in place.
• Can communicate with all internal customers effectively (fellow line chefs, stewarding, service staff).
• Can fill out all requisitions properly.
• Properly label, date, and rotate all products on station and in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation / health regulations and hotel requirements.
• Ability to work in a fast paced, intense work environment, sometimes under extreme heat and stress.
• Follow and support Service Commitment and Core Values.
• All other duties, as assigned.

All offers of employment at Kiawah Island Golf Resort are contingent upon the results of a thorough background check. Background checks will be conducted on all final candidates.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Kiawah Island Golf Resort is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation, national origin, or due to pregnancy.

QUALIFICATIONS

• High school diploma, or equivalent vocational training certificate, required. Culinary degree preferred.
• 3 years’ experience in culinary field.
• Sanitation and Food Handling Certificate preferred.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations.
• Must have flexible availability based on event demands.

ESSENTIAL PHYSICAL REQUIREMENTS

• Must be able to lift and carry minimum weight of 40 lbs. across short-medium distances.
• Must be able to stand for the entirety of shift while reaching, bending and stooping.
• Must be able to work on site due to daily needs of the job requirements.
• Must be able to handle manual labor via whisking, chopping, piping, and repetitive hand movements.

We truly appreciate your interest in Kiawah Island Golf Resort. If you have any questions regarding employment at Kiawah Island Golf Resort, please reach out to [e-mail].

AT A GLANCE

• Position Name: Cook 2 - Ocean Room
• Company: Kiawah Island Golf Resort
• Position Location:
• Remote Type: Onsite

We are proud to offer the following benefits to our employees:

REQUIREMENTS

To be considered, preferred applicants should present the following: