Cook at Watercolor Resort

Job Summary: Cook I is the lead cook position in the kitchen. The lead cook instructs and teaches the other cooks by example and assists the kitchen staff by preparing meals, doing prep work and cleaning within the kitchen. 

Job Responsibilities: 

• 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 
• Assist in training new employees when necessary. 
• Follow standardized recipes. 
• Follow all instructions pertaining to the food service operation assigned by the Supervisor. 
• Determine proper cooking times, temperatures, and cooking methods.
• Assist in other departments when necessary or dictated by business levels. 
• Attending training or meetings and bringing suggestions for improvement.
• Maintain St. Joe Hospitality 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 loss or wasting of the product. 
• Set up station for following day. 
• Maintain a thorough knowledge of current guest services, activities, dining options, shops. 
• to answer any questions guests may have as per the organization.
• Maintains cleanliness and organization in all work areas. 
• 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. 
• All other duties as assigned.

Education and Experience: 

• Sufficient education and literacy are necessary to identify and read product labels and to communicate with guests about job-related needs. 
• Ability to read write and speak and communicate in basic English preferred. 
• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant preferred.
• Experience in a similar property desired.  
• Excellent communication skills, both written and verbal 
• Serv safe Certification preferred (can be acquired after employment) 
• Previous work experience as a line cook 

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. 
• Detail-oriented and thorough 
• Ability to remain discreet and respect the privacy of guests.
• Ability to perform consistent work to the highest of standards.
• Ability to interact with guests in a pleasant, friendly way.