Poultry Science Association
Cook at Camp Creek Resort
Poultry Science Association, Rosemary Beach, Florida, United States
Job Details
Job Location : Camp Creek Resort - Inlet Beach, FL
Position Type : Full Time
Salary : Undisclosed
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
All other duties as assigned
Education and Experience
Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant
Experience in a similar property desired
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
Serv Safe certifications (can be acquired after employment)
Qualifications
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
Physical Demands
Must be able to lift 50lbs
Must be able to carry trays of food or drinks
Must be able to stay on feet for entire shift
Working Conditions
Indoors
Exposure to fast paced, high temperature and noisy environment
Occasional prolonged visual attention
The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. St. Joe Hospitality reserves the right to amend and change responsibilities to meet business and organizational needs.
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Position Type : Full Time
Salary : Undisclosed
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
All other duties as assigned
Education and Experience
Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant
Experience in a similar property desired
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
Serv Safe certifications (can be acquired after employment)
Qualifications
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
Physical Demands
Must be able to lift 50lbs
Must be able to carry trays of food or drinks
Must be able to stay on feet for entire shift
Working Conditions
Indoors
Exposure to fast paced, high temperature and noisy environment
Occasional prolonged visual attention
The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. St. Joe Hospitality reserves the right to amend and change responsibilities to meet business and organizational needs.
#J-18808-Ljbffr