Cook II - CurrentBurger

Beemok Hospitality Holdings LLC; Charleston (SC); On-site; USD 35,000 - 52,000; Full time

Job summary

Beemok Hospitality Holdings LLC seeks a Cook II to prepare lunch and dinner per guest orders, following recipes and quality standards. The role requires station setup, proper equipment use, and strict adherence to safety and sanitation guidelines.

Responsibilities include maintaining equipment, rotating perishables, and ensuring accurate portions and presentation. A high school diploma and 1–3 years in a kitchen/hotel setting are expected.

Qualifications

• High school diploma or equivalent required.
• 1–3 years of related kitchen/hotel operations experience.
• Ability to lift at least 70 pounds and stand up to 8 hours.

Responsibilities

• Prepare lunch and dinner per guest orders following recipes and production standards.
• Maintain safety and sanitary conditions in the kitchen.
• Set up stations for breakfast, lunch, and/or dinner service.
• Operate, clean, and maintain kitchen equipment such as fryers, stoves, ovens, and mixers.
• Rotate perishables, check par levels, and manage storage of unused items.

Skills

Knife skills

Cooking techniques

Food prep

Teamwork

Education

High school diploma or equivalent

Tools

Deep fryer

Broiler

Stove

Steamer

Food processor

Mixer

Slicer

Oven

Flat top grill

Job description

The primary role of Cook II is to prepare lunch and dinner per guest order from all outlets following production requirements and quality standards while maintaining a safe and sanitary work environment. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.Duties/Responsibilities:Basic understanding of knife skills and knife maintenance. Learning the reason for all basic knife cutsKnow all basic cooking techniques Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.Prepare consistent quality food and pastry items according to guest orders following recipe cards and production, portion, and presentation standards.Complete place and set-up station for breakfast, lunch, and/or dinner service.Effectively operate, maintain, and properly clean kitchen equipment, including but not limited to deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures.Check par’s for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages.Return all food items not used to designated storage areas, being sure to cover/date all perishables.Assist in prep work as required for the next shift.Required Skills/Abilities:Work harmoniously and professionally with co-workers and supervisors.Education and Experience:High school diploma or equivalent.Minimum 1-3 years of experience in similar kitchen/hotel operationsPhysical Requirements:The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:Must be able to lift equipment, supplies, etc. of at least 70 pounds.Must be able to continuously stand for up to 8 hours per shift.Must be able to resolve problems, handle conflict, and make effective decisions under pressure.The role may require extended periods of time on your feet, especially during peak hotel hours or events.Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions._______________________________________________________________________________BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.