Destination Hotels
Wild Dunes Resort
US – SC – Isle of Palms
CULINARY
Hourly/Entry Level Employee
Full-time
20.00 Hourly US Dollar (USD) pay basis
Req ID: ISL001228
US-SC-Charleston
Summary
The Lead Banquet Cook/Garde Manger is responsible for cooking, preparing, and garnishing all hot food and cold food.
This position must be available on Holidays / Weekends and available to work flexible shifts, although will primarily work an AM schedule.
Essential Job Functions:
- Maintain organization, cleanliness and sanitation of all food / non-food items, kitchen equipment and all kitchen surfaces
- Understand all culinary arts principles
- Ensure that all shelves, coolers and freezers are organized and maintained as per standards
- Ensure proper stock rotation in all areas of the kitchen and minimize waste
- Ensure that all cooking and holding temperatures are maintained per standards
- All food items must be properly wrapped, labeled and dated at all times
- Maintain hygiene standards
- Must always be well presented, well groomed and in proper uniform and chef’s hat
- Assist in ordering and ensure that proper par stocks of all food / non-food items are maintained and special items as needed
- Along with the Chef, receive all goods and store on a FIFO basis
- Monitor and ensure quality and consistency of all work and final products
- Prepare food and assist in overseeing the development and preparation of all culinary products
- Liaise with all kitchen production areas for their daily food orders / needs
- Responsible for reporting all malfunctioning kitchen equipment and report the same to the Chef
- Take ownership of and follow through with all opportunities
- Assist with research, development, presentation and implementation of all menus and recipes
- Assist the Chef in maintaining labor and food cost within budgetary guidelines
- Assist in the daily production of Restaurants, room service and outlet menus, as well as monitoring the day to day prep lists.
- Apply basic knife skills required for preparation of hot and cold foods
- Produce recipes efficiently and consistently
- Team player with great attitude
- Ensures portion necessities and portion control for all food functions are recipes, especially high cost items
- Ability to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely manner
- Hearing and visual ability to observe and detect signs of emergency situations
- Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Breakdown work station and complete closing duties; return all food items to the proper storage areas; rotate all returned product wrap cover label and date all item being put away; straighten up organize all storage areas clean up and wipe down food prep areas reach ins/walk ins and shelves; return all unused and clean utensil/equipment to the specified locations; ice down hot items from the steam table so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift
- Maintains an up to date working knowledge of all resort amenities as well as any special events
- Interacts with resort staff in a professional manner, assisting other departments when necessary
- Attends mandatory monthly department meetings and appropriate resort and division meetings
- Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to on-duty supervisor.
- Acts with responsibility towards all company property, supplies and equipment
- Reports to work on time as designated by posted schedule
- Maintains a professional appearance. Follows all Wild Dunes Resort dress code standards.
- Remains alert, courteous and helpful to the guests and colleagues at all times
Qualifications
Experience & Education:
- High school education required
- Complete culinary training program required
Job Requirements:
- Must be a United States citizen or possess a valid work permit
- Must be able to speak, write and understand English
- Must have complete understanding of the fundamentals of the culinary operation
- Must be able to accurately follow instructions, both verbally and written
- Must be able to work with and around kitchen equipment
- Must be able to work with and around a diverse group of food, seasonings, etc.
- Must possesses excellent communication skills, verbal and written
- Must be able to work under pressure
- Must be able to work in a fast paced environment
- Must have excellent listening skills
- High energy, positive attitude, willingness to learn and grow
- Appreciation for a diverse, multi-cultural environment
- Ability to work a flexible schedule that may include evenings, weekends and holidays
- Must have the ability to deal effectively and interact well with the guests and associates
- Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
- Must have a passion for creating an exceptional experience for all guests
Working Conditions:
- While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces;
- Must be able to work in either hot or cold conditions
- Must be able to stand on feet and walk throughout the day
- Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs;
- Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally
- Must be able to twist and bend frequently, and squat occasionally
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description in no way states or implies that these are the only duties to be performed by this employee. He or she will be required to follow other instructions and perform other work-related duties requested by his or her supervisor.