Cook II - Restaurants - Saltbreeze

Description

• Maintain food logs. Monitor the quality and quantity of food that is prepared.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Anticipate and address guests’ service needs.
• Assisting to train new staff members in learning all preparation methods
• Ensure the quality of the food items.
• Communicate assistance needed during busy periods.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Stand, sit, or walk for an extended period.
• Develop and maintain positive working relationships with others and support your team to reach common goals.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
• Ensure adherence to quality expectations and standards.
• Prepare special meals or substitute items.
• Be the role model for other cooks to follow in both living the company 5 star standards of excellence, and execution of job role.
• Pull food from freezer storage to thaw in the refrigerator.
• Adhere to departmental policies and procedures.
• Ensure proper portion, arrangement, and food garnish.
• Inform Chef of excess food items for use in daily specials.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Assisting with stocking and setting up each station.

Requirements

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Ability to read, write, speak, and understand the English language to complete requisitions read recipes and communicates with other team members.
• Speak with others using clear and professional language.
• Must have a technical, trade or vocational school degree or experience.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Work as a professional in communicating with colleagues as well as performing in the kitchen.
• Good working knowledge of accepted standards of sanitation.
• Must have at least 3 years of related work experience.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

Benefits

• Complimentary room nights at CoralTree Hospitality managed properties
• Participation in a 401(k) plan with a company match
• Paid time off/sick time
• Group medical, dental, vision, life, and disability benefits
• An employee assistance program
• Complimentary team member meals
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement

Training + Development

Interview process

Visa Sponsorship

Security clearance