Cook II, Brown's Beach House (Full Time)

About the role

The Cook II is the 2nd level of line leadership in culinary. The Cook II is responsible for their area of operation and will implement and maintain the vision of the Chef in partnership with the Cook I.

What you will be doing:

• Act as a leader, mentor, and project a positive influence in culinary
• Must be able to effectively communicate with external departments in a timely manner to support culinary functions.
• Perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc.
• Cook meat, fish and poultry to proper temperature
• Display a working knowledge to emulsify cold or hot sauces/dressings
• Perform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation sauté and grill.
• Must have product knowledge to identify and properly use most meats, seafood, vegetables, spices, oils, vinegars, extracts, wines, alcoholic beverages and exotic ingredients.
• Must be able to read, write, understand and adjust recipes according to business levels
• Read, write and communicate to decipher tickets, order requisitions, Banquet Event Orders and Preparation Lists.
• Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
• Participate in scheduled internal and external departmental meetings as required.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow all safety and sanitation policies when handling food and beverage
• Follow kitchen policies, procedures and service standards

Your experience and skills include:

• Leadership capabilities and good communication skills
• Ability to focus attention on department needs, remaining calm and courteous at all times
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage (Ilocano/Tagalog)
• Ability to work cohesively and collaboratively as part of a team
• Detailed & service oriented with an eye for detail to be self-motivated and energetic.
• Provide the necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance)
• Additional certification(s) in Culinary will be an advantage (ServSafe Sanitation Certificate)

Pay

Hourly Rate: $34.04 USD

Schedule

Full-Time