Senior Line Cook – Fine Dining at 4–5 Star Hotels

Sea Island; Sea Island (GA); On-site; USD 30,000 - 45,000; Full time

Job summary

A distinguished resort company in Georgia is seeking a Mid Grade Cook to ensure high food standards and guest satisfaction. The ideal candidate has relevant culinary qualifications and experience in a four or five star property. Responsibilities include following recipes, maintaining cleanliness, and managing kitchen equipment. A positive attitude and ability to work in a fast-paced environment are essential for this role.

Qualifications

• Culinary experience in hotel, resort or quality restaurant.
• Experience in a four or five star property desired.
• Servsafe Certification preferred.

Responsibilities

• Ensure food standards are met for guest satisfaction.
• Address guest concerns efficiently.
• Follow standardized recipes.

Skills

Excellent communication skills

Detail-oriented

Ability to manage competing priorities

Positive attitude

Knife skills

Education

Relevant culinary qualification

Tools

Microsoft Office

Basic kitchen equipment

Job description

Prepare items as specified on menus in a professional manner. Maintain equipment in a professional manner, take inventory and place orders for assigned station. Uphold and ensure compliance with all company and departmental policies and procedures.

• Mid Grade Cook within tier structure
• Relevant culinary qualification and experience in either a hotel, resort or quality restaurant
• Experience in a four or five 5 Star property desired
• Excellent communication skills, both written and verbal
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, PowerPoint, and Outlook
• Servsafe Certification preferred
• Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
• Must be detail oriented and able to manage competing priorities in a fast paced environment; able to problem-solve with employees or guests in order to provide a memorable experience
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
• Ability to easily adapt to organizational and environmental changes
• Must be flexible to working days, early mornings, evenings, weekends, and holidays
• Report to work at the scheduled time, neatly groomed and in a clean uniform and following company Dress Code Policy

Tasks/Responsibilities:

• Accountable for guest satisfaction by ensuring Sea Island’s food standards are met
• Address guest concerns in a timely and efficient manner
• Uphold appropriate departmental standards of quality/timing
• Properly execute as a member of the line staff by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity
• Demonstrate exemplary work ethic, technique, and productivity as a team member, and assisting others when necessary
• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier and butchery
• Ability to participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine and ingredients, techniques, and training
• Follow standardized recipes
• Follow all instructions pertaining to the food service operation assigned by Supervisor
• Determine proper cooking times, temperatures and methods
• Willing to assist in other departments when necessary or dictated by business levels
• Attend training or meetings and brings suggestions for improvement
• Adherence to Sea Island Standard Operating Procedures
• Maintain Sea Island’s F&B standards for safety and sanitation while meeting or exceeding local, state, and federal health and safety regulations
• Ensure proper holding and rotating techniques for storage, taking necessary steps to avoid losing or wasting product
• Set up station for following day
• Maintain cleanliness and organization in all work areas
• Uphold appropriate departmental standards of quality/timing
• Uphold and ensure compliance with all company and departmental policies and procedures
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attends all scheduled employee meetings and brings suggestions for improvement
• Willing and timely execution of other duties as delegated by leadership

Physical Requirements:

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• Must have the ability to work for extended time periods in an environment with extreme heat and/or cold
• If applicable, must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels
• Ability to use sharp knives safely and proficiently
• Ability to operate basic kitchen equipment safely and proficiently
• Ability to perform repetitive tasks with accuracy
• Ability to lift, carry, pull and push up to 50 lbs repeatedly throughout a shift
• Ability to read, write and communicate effectively in English, both written and verbal
• May be exposed to mechanical, electrical, chemical and fume hazards

Maintain compliance with Company Resort Professional Image Policy

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.