Basic Job Function:
Assist in preparation of foods on all stations. Able to manage station with little to no supervision.
18 -24 months of culinary experience in a high end hotel, resort, or quality restaurant preferred. Must
Proficient knife skills.
Proficient with a variety of cooking techniques to include searing, grilling, and braising.
Ability to follow standardized recipes.
ServSafe certification preferred.
Excellent communication skills to be able to communicate in English in a busy kitchen environment.
Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment
Ability to easily adapt to organizational and environmental changes
Must be flexible to working days, early mornings, evenings, weekends, and holidays and for multiple days in a row when business needs dictate
Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code Policy
Maintain equipment and work station in a clean, safe and efficient manner
Accountable for guest satisfaction by ensuring Sea Island's food standards are met; address guest concerns in a timely and efficient manner and implement/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
Willing to assist in other departments when necessary or dictated by business levels, attend training or meetings as required and adhering 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
Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one's ability
If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
Maintains 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
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 gas fired and electric ranges and ovens, steam kettles, broilers, tilting pan, deep fryer, slow roaster, grill, grinder and chopper, slicer, scales, mixers and potato peeler safely and proficiently
Ability to perform repetitive tasks with accuracy
Ability to lift, carry, pull and push up to 50 lbs intermittently 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