Cook II - The Crossing

The Cooper; Charleston (SC); On-site; USD 22,000 - 33,000; Full time

Job summary

The Cooper is seeking a Cook II for The Crossing at The Cooper to oversee and support kitchen team members in a fast-paced environment. Responsibilities include operating and cleaning kitchen equipment, preparing items to recipe standards, and maintaining a safe, sanitary work area.

Qualifications include a high school diploma or equivalent, 2-4 years in a similar kitchen role, strong knife skills, knowledge of health codes, and the ability to lift 70 pounds and stand for long periods.

Qualifications

• High school diploma or equivalent is required.
• 2-4 years of experience in kitchen/hotel operations.
• Must be able to lift at least 70 pounds and stand up to 8 hours per shift.
• Strong knife skills and knowledge of basic cooking techniques.
• Good communication and team collaboration is essential.
• Knowledge of health codes and safe food handling practices.

Responsibilities

• Operate and maintain kitchen equipment (deep fryer, grill, ovens, steamers) and ensure proper cleaning.
• Prepare food items to guest orders following recipes and standards for quality and presentation.
• Maintain safety and sanitation in the kitchen and communicate needs with Chef and FOH team.
• Label, date, rotate and manage stock, report shortages or out-of-stock items.

Skills

Knife skills

Cooking techniques

Health codes

Attention to detail

Communication

Team player

Education

High school diploma or equivalent

2-4 years of kitchen/hotel ops experience

Job description

The primary role of Cook II - The Crossing at The Cooper is to oversee and manage all team members who work in their designated area, as well as the general kitchen area. 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

• Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
• Prepares food items of consistent quality according to guest orders, following recipes, as well as production, portion, and presentation standards.
• Operates, upholds, and properly cleans kitchen equipment while maintaining a safe, sanitary work environment.
• Label and date all food containers and rotates as per policies; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages; Communicate this information with the Chef and the front of house team. Return all food items not used to the designated storage areas.

Required Skills/Abilities

• Full understanding of knife skills and knife maintenance. Be able to execute all basic knife cuts.
• Required to have full knowledge of all basic cooking techniques, such as Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.
• Strong knowledge of health codes
• Ability to learn a new station fully and effectively within two weeks, Attention to detail, work in a careful manner, and a strong sense of urgency.
• Solid communication and organization skills.
• Strong interpersonal and team player skills.

Education And Experience

• High school diploma or equivalent.
• Minimum 2-4 years of experience in similar kitchen/hotel operations

Physical Requirements

• 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.

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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.