Cook ll - Fine Dining Garden Room

About the role

Pier Sixty-Six Resort invites dedicated, energetic, and polished hospitality enthusiasts to join our opening team as a Fine Dining Garden Room - Cook II. In this pivotal role, reporting directly to the Sous Chef, you will be an essential part of a team dedicated to delivering distinctively different and authentic Mediterranean culinary experiences to our guests.

Responsibilities

• Develop and maintain positive working relationships with others, supporting the team to achieve common goals
• Prepare refined dishes infusing traditional flavors and ingredients with modern techniques
• Regulate the temperature of ovens, broilers, grills, and roasters
• Thaw food properly by pulling it from freezer storage to refrigerate
• Ensure proper portioning, arrangement, and garnish of dishes
• Maintain detailed food logs, monitoring the quality and quantity of food prepared
• Actively communicate during busy periods to facilitate assistance as needed
• Adhere to departmental policies and procedures
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serve as a role model
• Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets
• Anticipate and address guests' service needs; communicate clearly and professionally
• Support team to reach common goals; listen and respond appropriately to the concerns of other employees
• Ensure adherence to quality expectations and standards related to Fine Dining
• Capable of standing, sitting, or walking for an extended period; performing physical activities such as reaching, bending, twisting, pulling, and stooping
• Able to move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Performs other reasonable job duties as requested by Supervisors

Qualifications

• Must be able to stand and walk for extended periods throughout the work shift
• Must be able to frequently bend, stoop, reach, kneel, and crouch as required in a kitchen environment
• Must be able to lift, carry, push, and pull food products, kitchen supplies, equipment, and containers weighing up to 50 pounds, with or without reasonable accommodation
• Must be able to frequently use hands and fingers for chopping, cutting, stirring, mixing, handling kitchen tools, and operating equipment
• Must have sufficient hand-eye coordination and manual dexterity to safely handle knives, cooking utensils, hot equipment, and food products
• Must be able to work in a hot, humid, and fast-paced kitchen environment and tolerate exposure to heat, steam, cold storage areas, and varying temperatures
• Must be able to safely navigate kitchen areas, including wet or uneven surfaces, while carrying supplies or food items
• Must be able to communicate effectively with team members in a busy and sometimes noisy kitchen environment
• Must be able to perform the essential functions of the position with or without reasonable accommodation
• At least 3 years of related work experience in fine dining or similar culinary settings preferred
• A degree from a technical, trade, or vocational school in culinary arts is highly preferred

Benefits

• Group medical, dental, vision, life, and disability benefits
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
• An employee assistance program
• Paid time off/sick time
• Participation in a 401(k) plan with a company match
• Complimentary team member meals
• Complimentary room nights at CoralTree Hospitality managed properties