Cook III - Bluffton, United States - Kiawah Partners

Description

Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000 acre development, the development encompasses a private member's only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, a lawn and racquet club, and more. In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, and a vibrant village, all which pay homage to the region's rich heritage.

Job Summary:

Thank you for your interest in joining the team at Palmetto Bluff

Are you passionate for the culinary arts? Come and express your culinary passions with us Work in a farm to table environment and gain valuable industry knowledge and techniques that will elevate your skills. Be surrounded by a team of culinary professionals that will inspire you to reach the next level, so come level up at Palmetto Bluff

The Cook III will provide and maintain high quality standards and procedures in preparing and serving food while keeping the kitchen clean, safe and a sanitary environment in which to work. This role will contribute to Palmetto Bluff by being an ambassador of the club and culinary department.

Wage Structure:

Hourly rate plus a share of the 4% culinary commission of all food & beverage sales.

Essential Functions:
Major areas of responsibility/ management include, but are not limited to:

• Providing and maintaining high quality standards and procedures in preparing and serving all food and ensuring that all food quality meets specifications and guarantees.
• Responsible for preparation of all restaurant foods, hot and cold, that meet specifications, guarantees and pays attention to detail with plate presentation.
• Maintain solid knowledge of all food products, sanitation standards, and all policies/ procedures and is able to skillfully apply culinary techniques.
• Maintaining a solid menu knowledge and of all food products and skillfully applying culinary techniques with attention to detail regarding plate presentation and preparation.
• Working as a team and effectively communicating with management, chefs, and service staff in order to fulfill and address any issues or needs requested by guests and or associates.
• Ensuring requisitions are processed properly and placed in designated area, assist in lowering food cost and waste, properly label and date all products to ensure safekeeping and sanitation, read and expedite computer tickets for service, produce production list to ensure efficient execution of service, conduct inventory on a regular basis to ensure proper par levels and assist Chef, Assistant Chef, Cooks, Pantry workers, and Kitchen Helpers as needed in the execution of service.
• Work as a team and effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other associates.
• The guest experience revolves around the food appearance, quality and overall dining experience.

• High school or equivalent education required
• Minimum of 1-year cooking experience
• Upscale or fine dining experience strongly preferred
• Standalone restaurant experience
• Culinary Degree from an accredited culinary program
• Knowledge of sanitation practices, weights and measures, and various cooking techniques.
• Must possess good attitude, attention to detail, and ability to work under pressure.
• Ability to communicate clearly and speak, read, write and understand English

• Most work tasks are performed indoors and outdoors.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom.
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.