Description

Job Summary: As a Cook II/III, you play a pivotal role in the detailed preparation of menu items and the seamless functioning of daily kitchen operations. Beyond culinary expertise, this position entails active involvement in maintaining kitchen equipment, keen inventory management, and unwavering adherence to safety policies and procedures.

Job Responsibilities: 

• Execute precise cooking techniques for Luxury Casual Fine Dining, ensuring timely, high-quality dishes.
• Demonstrate superior work ethic and assist team members in a seamless kitchen operation.
• Strictly follow standardized recipes to maintain consistent quality and presentation.
• Adhere to Supervisor instructions, ensuring efficient food service operations.
• Uphold elevated safety and sanitation standards, surpassing health regulations.
• Assist other departments as required to support overall business needs.
• Participate in meetings, providing suggestions for constant improvement.
• Implement proper storage techniques to minimize product loss or wastage.
• Set up stations meticulously, maintaining awareness of guest services and dining options.
• Uphold cleanliness and organization in all work areas, ensuring a pristine environment.
• Promptly report equipment problems, maintenance issues, and safety hazards.
• Execute additional duties delegated by leadership promptly and willingly.
• Perform weekly deep cleaning for a consistently sanitized kitchen area.
• Efficiently manage unloading, organizing, and storing of delivered food supplies.
• Remove and dispose of trash responsibly, maintaining a clean and organized cooler with proper labeling.

Qualifications

Education and Experience: 

• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant 
• Experience in a similar property desired 
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs 
• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant preferred
• Serv Safe certifications (can be acquired after employment) 

Knowledge, Skills, & Abilities: 

• Must be able to work quickly and efficiently. 
• Must be able to work well as part of a team. 
• Must be able to work well under pressure. 
• Ability to maintain personal cleanliness. 
• Knowledge of kitchen operations. 
• Knowledge of proper sanitation methods. 
• Knowledge of proper food storage. 
• Ability to use sharp knives safely and proficiently. 

Physical Demands: 

• Must be able to lift 50lbs 
• Must be able to carry trays of food or drinks 
• Must be able to stay on feet for an entire shift