Line Cook/Prep

Serves as cook for Brays Island Plantation Restaurant. Responsibilities include the preparation of food in accordance with established recipes and industry standards at the restaurant. Ensures that all support and service is conducted and fulfilled in a manner consistent with the ONE BRAYS Leadership Credo.

Duties and Responsibilities:

• Prepares all required food items, serving with established portion and presentation standards.
• Requisitions items needed.
• Sets up service units with required items.
• Notifies supervisor of anticipated shortages.
• Ensures that assigned work areas and equipment are maintained in a safe and sanitary condition at all times.
• Assists the manager in maintaining control and security of kitchen inventories and supplies.
• Sets up, maintains, and breaks down preparation stations.
• Adheres to state and local health and safety regulations.
• Maintains the highest sanitary condition at all times.
• Properly covers, dates, cross-trains, works all stations, labels and initials, dates, expedites and neatly stores all leftover products that are reusable.
• Reviews function sheets daily and checks in with Sous Chef or Executive Chef to confirm what is needed.
• Washes all dishes in dish washing machine or by hand.
• Provides exceptional customer service to owners, guests, internal and external partners.
• Fosters a “One Brays” culture that ensures alignment to values, employee engagement, owner-centricity, and resource sharing.
• Other assigned duties as specified by supervisor.

Physical Requirements:

• Capable of working A.M., P.M., extended hours, including weekends and holidays as necessary.
• Able to see well enough to read faint or partially obscured writing or printing, with corrective lenses if needed.
• Must be able to speak English in a clear and understandable voice.
• Position involves kneeling, stooping, bending, pushing, shoving, lifting, carrying and moving objects that can weigh up to 60 lbs.
• Alternate between working indoors in a controlled climate and with proper lighting, and an outdoors setting with variable climate and lighting.
• Must be able to interact with all types of individuals, be mentally alert, detail oriented, and with good reasoning skills.
• Must be able to adapt to climate changes from hot kitchen to cold refrigerated areas.
• Must be able to transport oneself throughout the plantation, including but not limited to the golf course, restaurant, and other community areas.
• Must have a valid state driver’s license.
• Must keep neat and clean appearance, nail cut, clean uniform, etc.

Environmental Requirements:

• Must be able to work on more than one assignment at a time with frequent interruptions, changes and delays; remain focused and work effectively, efficiently, and cheerfully.
• Must be able to work effectively and cheerfully in an environment which may be stressful due to adversarial situations resulting from the proper performance of duties.
• Must be able to work in a well-lighted, temperature-controlled area sufficient in size to allow freedom of movement to accomplish tasks.
• May also be exposed to outdoor elements with variable temperature and lighting.

Education and Experience:

• Minimum 1-3 years experience in a restaurant kitchen.
• Practical knowledge of preparing and cooking breakfast, lunch, and dinner items.
• Ability to produce food quantities for high-volume banquets a plus.
• Creative skills in food presentation a plus.
• Working knowledge of all commercial restaurant kitchen equipment, including grill, convection oven, meat slicers, and kitchen tools.
• High school graduate or equivalent education and experience.