Description

Job Summary: The role of Cook II/III is responsible for assisting in preparations of menu items and daily kitchen operations. This position is also expected to assist in maintaining the kitchen equipment while remaining conscious of inventory levels and ensuring compliance with safety policies and procedures.

Job Responsibilities: 

• 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 

• Follow standardized recipes 

• Follow all instructions pertaining to the food service operation assigned by Supervisor 

• Determine proper cooking times, temperatures, and cooking methods

• Willing to assist in other departments when necessary or dictated by business levels 

• Attend training or meetings and brings suggestions for improvement

• Maintain St. Joe 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 loss or wasting 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 St. Joe procedures 

• 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 

• Willing and timely execution of other duties as delegated by leadership 

• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene 

• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes 

• Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat 

• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls 

• Assisting with the unloading of delivered food supplies 

• Organizing and correctly storing food supplies 

• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions 

• Performing a weekly deep clean to ensure cleanliness and sanitization of area 

• Removing and disposing trash 

• Maintain a clean and organized cooler with proper labeling methods for its contents

• All other duties as assigned 

Qualifications

Education and Experience: 

• Sufficient education and literacy needed 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