Job Details

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JOB DESCRIPTION

190-371

Prepares, seasons, and cooks soups, sea food, meats, vegetables, desserts, and other foodstuffs for consumption in restaurant outlet by performing the following duties.

Reads menu to estimate food requirements and procures food from storage.

Checks and adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.

Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.

Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.

Adds seasoning to foods during mixing or cooking.

Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.

Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.

Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.

Butchers chickens, fish, and shellfish.

Cuts, trims, and bones meat prior to cooking.

Bakes bread, rolls, cakes, and pastry as needed.

REQUIRED SKILLS DETAILS

Ability to read and interpret documents such as menus, safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence. 

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Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up and down as needed.

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 stand; use hands to finger, handle, or feel; and taste or smell. The employee frequently is required to walk, reach with hands and arms, and talk or hear. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. In particular; excellent customer service skills, personal hygiene, and the ability to handle multiple requests in a timely manner are required. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Ability to interact effectively with coworkers and vendors of diverse ages, backgrounds, and interests. Ability to work as a team member under rushed conditions without loss of efficiency or effectiveness.

The work environment characteristics described here are representative of those an employee encounters while performing 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 frequently exposed to wet and/or humid conditions, moving mechanical parts, and toxic or caustic chemicals. The employee is occasionally exposed to fumes or airborne particles, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

The decision-making must ensure high-quality food for guests presented in an attractive manner while maintaining safety, cleanliness, efficiency, and orderliness in the kitchen.  There are considerable resort liability issues in failing to perform the job responsibilities.  Increased resort revenues from increased F&B sales and additional Resort business can result from high levels of performance in the job.

 

REQUIRED EXPERIENCE


High school diploma or general education degree (GED) and minimum of two years related F&B experience and/or training; or equivalent combination of education and experience.

S.C. Driver's License. ServSafe certification preferred.

LOCATION, POSITION TYPE AND SALARY DETAILS


All restaurant outlets

Hilton Head Island, South Carolina

Part-Time

Full-Time

Temporary

Based on experience