Cook at Fish Out of Water

Job Summary

The Cook is responsible for preparing menu items, supporting daily kitchen operations, and maintaining a clean and organized environment. This role includes assisting with ingredient preparation, monitoring inventory levels, caring for kitchen equipment, and help train new team members. The Cook ensures all tasks are completed in accordance with safety, sanitation, and food-handling policies and procedures while meeting St. Joe Hospitality standards.

Primary Responsibilities & Essential Functions

• Prepare and cook menu items according to standardized recipes and supervisor instructions
• Set up and break down assigned stations and ensure they are ready for service
• Assist with ingredient preparation, including washing, peeling, cutting, and chopping as needed
• Maintain proper cooking temperatures, times, and techniques to ensure consistency and quality
• Transfer ingredients and supplies to and from storage areas and coolers, ensuring proper storage, labeling, rotations, and inventory handling to prevent loss or waste
• Maintain overall cleanliness and organization of the kitchen, including but not limited to equipment, prep areas, utensils, workstations, and storage
• Preform routine and deep cleaning and sanitations tasks, and trash removal as required
• Assist with unloading, organizing, and storing food deliveries
• Maintain St. Joe Hospitality standards for safety and sanitation while meeting or exceeding local, state, and federal health and safety regulations
• Maintain a general knowledge of guest offerings to answer basic questions when needed
• Report equipment issues, safety hazards, or maintenance concerns immediately
• Attend scheduled meetings and trainings and contribute suggestions for improvement
• Perform other duties as assigned

Education and Experience

• Ability to read product labels and communicate basic job-related information
• Basic knowledge of kitchen operations and safe food handling
• Previous kitchen or culinary experience in a hotel, resort, or restaurant
• Culinary coursework or certification
• ServSafe certification (may be obtained after hire)
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Knowledge, Skills, Abilities

• Ability to work efficiently and safely in a fast-paced environment
• Ability to work well as part of a team and follow directions
• Comfort using knives and kitchen equipment safely
• Strong attention to detail and commitment to cleanliness
• Ability to maintain professionalism and interact with guests in a friendly manner
• Ability to work well under pressure and manage multiple tasks

Physical Demands

• Ability to lift up to 50 lbs
• Ability to stand for the entire shift
• Frequent walking, bending, lifting, and carrying
• Ability to carry trays of food or supplies

Working Conditions

• Indoor kitchen environment
• Exposure to heat, noise, and a fast-paced setting
• Occasional prolonged visual attention