Basic Job Function: 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: • Mid Grade Cook within tier structure • Relevant culinary qualification and experience in either a hotel, resort or quality restaurant • Experience in a four or five 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 our 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 and have the ability to work with a variety of people and in cooperation 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 a clean uniform and following 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/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 assisting others when necessary • Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier and butchery • Ability to participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine and ingredients, techniques, and training • 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 training or meetings and brings 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 appropriate departmental standards of quality/timing • 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 Physical Requirements: • Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods • Must have the ability to work for extended time periods in an environment with extreme heat and/or cold • 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 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