Ocean Gate Resort – Line Cook (Southport Island)

Overview: The Line Cook is responsible for safely and efficiently preparing and cooking food that will keep our customers coming back. Our goal is to have customers tell us that our food and service are excellent!

This employee must display effective listening and communication skills, initiative, ability to work independently and in teams, and lead by example. He/she must be able to exercise good judgment and discretion, display effective problem-solving skills, and provide excellent customer service. Additionally, he/she must have the ability to multi-task, maintain composure under pressure, and display a high level of professionalism, integrity, and follow through.

We expect our employees to approach their work with passion, enthusiasm, and attention to customer satisfaction. We also expect our employees to champion, embrace and live the company values.

Our Values embody:

● Integrity – We are honest, genuine, and transparent in our interactions.

● Concern For Others – We care for each other and our guests.

● Collaboration – We value diversity and “come as you are” spirit and personality.

● Accountability – We make mistakes, learn from them, and strive for continuous improvement.

● Hospitality Soul – We have fun creating lifelong memories for each other and our guests.

Additional Information:

To apply for this position, you must be legally authorized to work in the United States. Upon hire you must complete the I-9 form within the first 3 days of employment.

Essential Functions of the Job:

● Regular attendance and reporting to work on time, ready to begin your shift is an essential function of employment (being tardy places an unfair burden on the team)

● Ability to work flexible schedules (including weekends, nights, holidays) to meet hotel/guest needs.

● Communicating effectively, both verbally and in writing (i.e., use appropriate language, display proper tone, attitude and body language when communicating)

● Ability to understand and follow instructions as directed by supervisor/manager.

● Working Safely is a condition of employment. All employees must follow the safety policies.

● Performing the job duties as described. (Reasonable accommodations will be considered in accommodating disabilities. If you believe you need an accommodation, please speak with your supervisor, General Manager, or Human Resources)

Expectations of all Employees:
✔ Be polite, courteous, and helpful to all guests and coworkers, displaying a positive “can do” attitude while maintaining a high level of professionalism consistent with the company values.
✔ Acknowledge our guests with a smile and friendly “hello.” Promptly attend to guest needs
✔ Comply with all hotel policies and procedures, i.e., Employee Handbook, Conduct Policy, Safety Policy, etc.
✔ Comply with guest privacy standards.
✔ Report to your supervisor or the MOD, immediately, all injuries occurring while on duty, no matter how minor. (Fraud, Dishonesty and False Statements regarding an injury will result in disciplinary action up to and including termination)
✔ Act as a safety and security agent by identifying and reporting potential risks to guests and/or employees to the Manager or General Manager
✔ Arrive to work on time (follow call-out policy), and in appropriate work attire, (uniform, footwear and name tag) neat in appearance.
✔ Complete work in a timely manner and meet productivity standards/expectations.
✔ Keep work area clean, neat, and well organized.
✔ Demonstrate a team behavior and attitude of working together effectively to accomplish tasks (even if outside specific job duties)
✔ Seek approval from management prior to working overtime (i.e., punching in early or staying beyond scheduled shift)
✔ Perform additional duties as assigned.

Job Duties and Responsibilities:
➤ Know and comply with kitchen and restaurant safety and emergency procedures
➤ Maintain high levels of food quality and safety
➤ Handle and store food in a safe and sanitary manner in accordance with sanitation codes; date and rotate product; follow storage guidelines for raw food; use first in, first out procedures
➤ Follow recipe cards, formulas and plate specification to provide consistency and uniformity in all meals
➤ Receive orders from POS and prepare meals as requested by the customer (timing orders to come up at the proper time – serving hot food hot, cold foods cold, while ensuring guest satisfaction.) Garnish plates
➤ Prepare meals in accordance with established portion and quality control standards
➤ Prepare and control food usage in order to minimize waste and control food costs (cost conscious)
➤ Prepare food as directed for banquets (per function contract), dining room, and or in-room dining
➤ Maintain sanitation and cleanliness standards within the kitchen area that meet or exceed the state and local health board inspection and brand standards; maintain at all times a well-organized and sanitary cooking environment
➤ Set up, break down and keep work stations clean and organized at all times for the safety of all employees; including but not limited to steam table, sandwich cooler, reach-ins, grill & broiler area, fryolators, salad bar, hot buffet and sink basins
➤ Advise the Executive Chef of low inventory items and performs receiving and inventory duties as specified
➤ Comply with appropriate meal checklist, rotate foods properly while maintaining an adequate supply of needed products for next shift
➤ Assistant Dishwasher as needed

Skills Required: Provide high level customer service, communicate effectively with guests and team members, follow instructions, ability to learn quickly, pay attention to detail, and maintain composure when working under pressure

Technical Skills: ➤ Knowledge and understanding of safe use and operation of production kitchen equipment ➤ Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience ➤ Speed in meal production while ensuring high quality food

Experience / Education: Minimum 6 months of experience; high school diploma and/or equivalent work experience; experience with receiving orders and inventory control helpful; Culinary Arts education preferred; Serve-Safe Certification and Allergy Awareness Training preferred

Performance Measurement: On-going feedback from supervisor, attendance, productivity, and feedback from staff, guest comments and scores.

Physical Demands: This is a very physically demanding job that requires extended periods of walking, standing, bending, lifting up to 50 pounds, twisting and kneeling. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

INTERESTED IN APPLYING?  Email Brandon Dupree at [email protected] or call (207) 378-9161.