Cook 2 - Oak Room (Full-Time)

Prepare items as specified on menus in a professional manner.  Maintain equipment in a professional manner, take inventory, and place orders for assigned station.  Uphold and ensure compliance with all company and departmental policies and procedures.

• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant
• Experience in a 4 or 5-Star property desired 
• Excellent communication skills, both written and verbal
• Proficient in Windows XP and Microsoft Office Software applications, such as: Word, Excel, PowerPoint, and Outlook
• ServSafe Certification, preferred
• Consistently aspires to fulfill Core Company Values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty, & Trust)
• Must be detail-oriented and able to manage competing priorities in a fast-paced environment
• Able to problem solve with employees or guests in order to provide a memorable experience
• Must possess a positive attitude, have the ability to work with a variety of people, and cooperate with coworkers efficiently and effectively
• Ability to easily adapt to organizational and environmental changes
• Must be flexible to working days, early mornings, evenings, weekends, and holidays
• Report to work at the scheduled time, neatly groomed, and in compliance with Company Dress Code Policy

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull, and walk for prolonged periods
• If applicable, must have the ability to work for extended time periods in an outdoor environment, including: sun, extreme heat and/or cold, wind, rain, and higher than normal noise levels
• Ability to use sharp knives safely and proficiently
• Ability to operate basic kitchen equipment safely and proficiently
• Ability to perform repetitive tasks with accuracy
• Ability to lift, carry, pull, and push up to 50 lbs. repeatedly throughout a shift
• Ability to read, write, and communicate effectively in English, both written and verbal
• May be exposed to mechanical, electrical, chemical, and fume hazards

• Maintain compliance with Company Resort Professional Image Policy

• →Accountable for guest satisfaction by ensuring Sea Island’s food standards are met
• →Address guest concerns in a timely and efficient manner
• →Uphold appropriate departmental standards of quality and 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
• →Demonstrate exemplary work ethic, technique, and productivity as a team member; assist others, when necessary
• →Possess above-average knife skills, as well as proficiency in various cooking, saucier, and butchery techniques 
• →Ability to participate in menu development, documentation, and implementation, using knowledge, techniques, and trainings of classical, regional, and seasonal cuisine and ingredients
• →Follow standardized recipes
• →Follow all instructions pertaining to the food service operation assigned by supervisor
• →Determine proper cooking times, temperatures, and methods
• →Willing to assist in other departments, when necessary or dictated by business levels
• →Attend all scheduled trainings and employee meetings and bring suggestions for improvement
• →Adherence to Sea Island Standard Operating Procedures
• →Maintain Sea Island’s 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 losing or wasting product
• →Set up station for following day
• →Maintain cleanliness and organization in all work areas
• →Uphold and ensure compliance with all company and departmental policies and procedures
• →Report all equipment problems, maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• →Willing and timely execution of other duties, as delegated by leadership