Cook II $18 to $22 per hour / free parking - Carolina Yacht Club at Carolina Yacht Club

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

22.0

Posted On

28 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Sautéing, Poaching, Frying, Baking, Roasting, Broiling, Steaming, Recipe Adherence, Mise-en-place, Inventory Management, Sanitation, Training, Food Quality Control, Health And Safety, Hygiene

Industry

Description

Description Job Title Cook II Status/Class Hourly Reports to Senior Sous Chef Job purpose Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments by performing the following duties. Sautés, poaches, pan-fries, deep-fries, braises, bakes, roasts, broils, and steams proteins, vegetables, and other foods. Duties and Responsibilities Works scheduled shifts, reports to work on time, and complies with uniform policy. Works in tandem with service staff to provide exceptional service. Measures and mixes ingredients according to recipe specifications. Required to taste foods while cooking and mixing to unsure proper taste and seasoning expectations. Prepares Mise-en-place for the outlets required. Required communication about level of prep and close to running out of prepped items. Required communication about food levels for ordering and inventory. Maintains operational cleanliness, sanitation and organization to standard and as directed, including walls, floors, food contact surfaces, equipment and storage. Communicates equipment maintenance needs or concerns to Chef/Sous Chef Responsible to assist in training of Cook I’s. Including teaching cooks to work a specific stations. Responsible coordinate with the Cook I’s and Cook III’s on rotation of food items, insure of food quality, shelf life, prep quantities, control and utilization. Will be required at times to assist in doing duties for functions i.e. action stations, carving of meats. To follow strictly all personal hygiene/grooming and Health & Safety practices. To adhere to all company policies relating to Kitchen & Food Safety. To attend all Club training as requested by the management. To ensure that house rules are followed. To be aware of all emergency procedures. To conduct regular training within the department. To promote team work within the department & ensure equality at workplace is maintained without discrimination and harassment. Adheres to city, state and federal laws, codes, statutes and regulations governing food handling and food sanitation. To strictly adhere to the Club’s Policy on Confidentiality and Ethics. To perform all other tasks as requested by management. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms. The employee regularly is required to stand, walk, and taste or smell. The employee is occasionally required to talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus I have reviewed the work responsibilities listed above ___________________________________ ___________________________ ______________ Employee’s Signature Print Date ___________________________________ ___________________________ ______________ Supervisor/HR Signature Print Date

Responsibilities

The Cook II is responsible for preparing, seasoning, and cooking various foodstuffs such as soups, meats, vegetables, and desserts using multiple cooking techniques like sautéing, baking, and roasting. This role also involves maintaining operational cleanliness, assisting in training junior cooks, and coordinating food rotation and quality control.