Cook 2 - Oak Room (Full-Time)

Basic Job Function : 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. Minimum Requirements: Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant Experience in a 4 or 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 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, have the ability to work with a variety of people, and cooperate 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 compliance with 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 and 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; assist others, when necessary Possess above-average knife skills, as well as proficiency in various cooking, saucier, and butchery techniques Ability to participate in menu development, documentation, and implementation, using knowledge, techniques, and trainings of classical, regional, and seasonal cuisine and ingredients 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 all scheduled trainings and employee meetings and bring 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 and ensure compliance with all company and departmental policies and procedures Report all equipment problems, maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately 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 If applicable, must have the ability to work for extended time periods in an outdoor environment, including: sun, extreme heat and/or 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