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.

Minimum Requirements:

• Highest grade cook within tier structure.
• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant.
• Experience in a Four or Five-Star property desired.
• Ability to follow standardized recipes.
• Servsafe Certification preferred.
• One year of culinary experience.
• Consistently aspires to fulfill Core Company Values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty, & Trust).
• Exhibits the Sea Island Five-Star Behavior Standards with guests, members, and co-workers.
• Must possess a positive attitude, have the ability to work with a variety of people, and function in cooperation with coworkers efficiently and effectively.
• Must be detail-oriented and able to manage competing priorities and multiple deadlines in a fast-paced environment.
• 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.

Tasks/Responsibilities:

• 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, and assist others when necessary.
• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier and butchery.
• Assist in training of new employees when necessary.
• Ability to participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine, ingredients, techniques, and training.
• Follow standardized recipes and 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 trainings, scheduled employee meetings, or 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 a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have.
• If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved) and follow up on issues as needed.
• Maintain cleanliness and organization in all work areas.
• 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.

Physical Requirements:

• 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, heat, cold, wind, rain, and higher than normal noise levels.
• Ability to use sharp knives safely and proficiently.
• Ability to operate gas fired and electric ranges, gas fired and electric ovens, steam kettles, broilers, tilting pans, deep fryers, slow roasters, grills, grinders, choppers, slicers, scales, mixers, and potato peelers safely and proficiently.
• Ability to perform repetitive tasks with accuracy.
• Ability to lift, carry, pull, and push up to 50 lbs. intermittently 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.
• Ability to maintain compliance with Company Resort Professional Image Policy.

• Opportunity for career growth and advancement.
• Flexible working hours including early mornings, evenings, weekends, and holidays.
• Compliance with Company Dress Code Policy.

• Relevant culinary qualification and experience in a hotel, resort, or quality restaurant.
• Experience in a Four or Five-Star property desired.
• Ability to follow standardized recipes.
• Servsafe Certification preferred.
• One year of culinary experience.
• Above average knife skills and proficiency in various cooking techniques.
• Ability to work efficiently and effectively in a fast-paced environment.
• Strong communication skills and a positive attitude.