Job description

We offer our Prep Cooks a positive, team-oriented work environment with competitive earnings and benefit options including: insurance (medical, dental, vision, short-term disability, voluntary life, wellness rewards, employee assistance program), 401(k), paid time off, hotel room and restaurant discounts, free parking, associate shift meal and opportunities for advancement.

Fresh dining and contemporary, ocean front settings elevate every dining experience at Hutchinson Shores Resort & Spa. Our signature restaurant and relaxing lounges embody the barefoot luxury of our beachfront setting, while providing guests with diverse dining choices, ranging from the fresh juices and hand crafted lattes at the Barista Bar to light bites by the pool and romantic dinners with Atlantic views on the Ocean Veranda.

Hutchinson Shores Resort & Spa is currently seeking culinarians with a passion for delighting guests year-round.

Prep cook positions will be full-time and can be reduced based on resort occupancy. We do ask for flexibility in scheduling, including holidays and weekends.

Hutchinson Shores Resort & Spa is an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Essential Duties and Responsibilities include the following.

• Reads menu to estimate food requirements and procures food from storage.
• 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.
• Cuts, trims, and bones meat prior to cooking.
• Bakes bread, rolls, cakes, and pastry.
• Prices items on menu.
• Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Be knowledgeable of all stations in the restaurant.
• Be knowledgeable of plate presentations and preparations of all menu items
• Communicate with all line cooks daily for proper pars and production requirements when needed in specified workstations.
• Refer to EO board/forecasts for pertinent changes for the daily functions.
• Monitor proper sanitation/food handling practices.
• Work directly with Chef and Executive Sous chef for tasks/duties.
• Minimize under/over production of food product.
• Re-utilize all returned product, minimizing waste/spoilage.
• Storeroom requisitions are completed/submitted before day is up; for following day; with proper signatures.
• Other duties may be assigned.

Requirements

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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.

Education/Experience:

Associates Degree from a culinary school or equivalent professional certification. Must have Luxury resort/hotel experience in culinary capacity for one to two years in the hospitality industry.

Language Ability:

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

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment:

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 regularly exposed to wet or humid conditions (non-weather); extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to work near moving mechanical parts and fumes or airborne particles. The employee is occasionally exposed to toxic or caustic chemicals. The noise level in the work environment is usually loud.

Physical Demands:

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; walk; use hands to finger, handle, or feel; reach with hands and arms and taste or smell. The employee is frequently required to talk or hear. The employee is occasionally required to sit. The employee must regularly lift and /or move up to 25 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus.

Competency:

To perform the job successfully, an individual should demonstrate the following competencies:

Design – Translates concepts and information into images; Applies design principles; Demonstrates attention to detail.

Problem Solving – Identifies and resolves problems in a timely manner; Develops alternative solutions.

Project Management – Develops project plans; Communicates changes and progress; Completes projects on time and budget.

Technical Skills – Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills.

Customer Service – Responds promptly to customer needs; Responds to requests for service and assistance.

Interpersonal – Maintains confidentiality; Remains open to others’ ideas and tries new things.

Oral Communication – Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions.

Team Work – Balances team and individual responsibilities; Contributes to building a positive team spirit; Able to build morale and group commitments to goals and objectives.

Written Communication – Writes clearly and informatively; Presents numerical data effectively; Able to read and interpret written information.

Leadership – Inspires and motivates others to perform well; Accepts feedback from others; Displays passion and optimism.

Business Acumen – Understands business implications of decisions; Demonstrates knowledge of market and competition.

Cost Consciousness – Works within approved budget; Contributes to profits and revenue.

Diversity – Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment.

Ethics – Treats people with respect; Works with integrity and ethically; upholds organizational values.

Organizational Support – Follows policies and procedures; Supports organization’s goals and values.

Strategic Thinking – Understands organization’s strengths & weaknesses.

Adaptability – Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.

Attendance/Punctuality – Is consistently at work and on time.

Dependability – Follows instructions, responds to management direction; Takes responsibility for own actions; Commits to long hours of work when necessary to reach goals.

Initiative – Undertakes self-development activities; Looks for and takes advantage of opportunities; Asks for and offers help when needed.

Innovation – Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work.

Judgment – Exhibits sound and accurate judgment; Includes appropriate people in decision-making process.

Motivation – Sets and achieves challenging goals; Measures self against standard of excellence.

Planning/Organizing – Prioritizes and plans work activities; Uses time efficiently.

Professionalism – Approaches others in a tactful manner; Reacts well under pressure; Accepts responsibility for own actions.

Quality – Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality.

Quantity – Meets productivity standards; Completes work in timely manner; Works quickly.

Safety and Security – Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly

Job Type: Full-time

Pay: $16.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Physical setting:

• Fine dining restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: In person

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