Cook III $24 to $26

Carolina Yacht Club; Charleston (SC); On-site; USD 25,000 - 34,000; Full time

Job summary

Carolina Yacht Club in Charleston, SC is seeking a Cook III for a fine dining operation. The role involves preparing, seasoning, and cooking a range of foods with a focus on consistent taste and presentation.

You will manage mise-en-place, assist in training junior cooks, and coordinate with teammates on rotation, yields, and inventory while maintaining cleanliness and safety standards in a fast-paced club kitchen.

Responsibilities

• Works scheduled shifts, reports to work on time, and complies with uniform policy.
• Works in tandem with service managers to provide exceptional service.
• Insure proper recipes are followed and trains on mixing and cooking of all foods in the kitchen
• Required to taste food of his or her food as well as other cooks to unsure proper taste and seasoning expectations.
• Prepares and maintains Mise-en-place for the outlets required.
• To ensure communication about level of prep and close to running out of prepped items.
• To ensure communication about food levels for ordering and inventory.
• Ensures and maintains operational cleanliness, sanitation and organization to standard and as directed, including walls, floors, food contact surfaces, equipment and storage.
• Ensures timely communication about equipment maintenance needs or concerns to Chef/Sous Chef
• Responsible to assist in training of Cook I’s and Cook II’s. Including teaching cooks to work a specific station.
• Responsible coordinate with the Cook I’s and Cook II’s on rotation of food items, insure of food quality, shelf life, prep quantities, control and utilization.
• Will be required at times to assist in doing duties for functions i.e. action stations, carving of meats.
• To follow strictly all personal hygiene/grooming and Health & Safety practices.
• To ensure all company policies are followed relating to Kitchen & Food Safety.
• To attend and communicate all Club training as requested by the management.
• To ensure and communicate that house rules are followed.
• To be aware of all emergency procedures.
• To conduct and teach regular training within the department.
• To lead and promote team work within the department & ensure equality at workplace is maintained without discrimination and harassment.
• Adheres to and supervises others in all city, state and federal laws, codes, statutes and regulations governing food handling and food sanitation.
• To strictly adhere and assist others to follow the Club’s Policy on Confidentiality and Ethics.
• To perform all other tasks as requested by management.

Job description

Description

Job Title

Cook III - Fine dining experience preferred

Status/Class

Hourly

Reports to

Executive Sous Chef

Job purpose

Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments by performing the following duties. Sautés, poaches, pan-fries, deep-fries, braises, bakes, roasts, broils, and steams proteins, vegetables, and other foods.

Duties and Responsibilities

1. Works scheduled shifts, reports to work on time, and complies with uniform policy.
2. Works in tandem with service managers to provide exceptional service.
3. Insure proper recipes are followed and trains on mixing and cooking of all foods in the kitchen
4. Required to taste food of his or her food as well as other cooks to unsure proper taste and seasoning expectations.
5. Prepares and maintains Mise-en-place for the outlets required.
6. To ensure communication about level of prep and close to running out of prepped items.
7. To ensure communication about food levels for ordering and inventory.
8. Ensures and maintains operational cleanliness, sanitation and organization to standard and as directed, including walls, floors, food contact surfaces, equipment and storage.
9. Ensures timely communication about equipment maintenance needs or concerns to Chef/Sous Chef
10. Responsible to assist in training of Cook I’s and Cook II’s. Including teaching cooks to work a specific station.
11. Responsible coordinate with the Cook I’s and Cook II’s on rotation of food items, insure of food quality, shelf life, prep quantities, control and utilization.
12. Will be required at times to assist in doing duties for functions i.e. action stations, carving of meats.
13. To follow strictly all personal hygiene/grooming and Health & Safety practices.
14. To ensure all company policies are followed relating to Kitchen & Food Safety.
15. To attend and communicate all Club training as requested by the management.
16. To ensure and communicate that house rules are followed.
17. To be aware of all emergency procedures.
18. To conduct and teach regular training within the department.
19. To lead and promote team work within the department & ensure equality at workplace is maintained without discrimination and harassment.
20. Adheres to and supervises others in all city, state and federal laws, codes, statutes and regulations governing food handling and food sanitation.
21. To strictly adhere and assist others to follow the Club’s Policy on Confidentiality and Ethics.
22. To perform all other tasks as requested by management.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms. The employee regularly is required to stand, walk, and taste or smell. The employee is occasionally required to talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus

I have reviewed the work responsibilities listed above

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