Job Summary: There are varying levels of experience needed in the Kitchen to ensure our guests have their orders delivered accurately, timely and at the right temperature. The lead cook instructs and teaches the other cooks by example and assists the kitchen staff by preparing meals, doing prep work and cleaning within the kitchen. In addition, line cooks may work on different stations (grill, saute, fry, cold, prep). The cook level and rate is determined based on your skills in the kitchen and your experience.

Company Vision & Values

Our team at St. Joe is made up of servant-hearted leaders who are passionate about hospitality and relentless in our pursuit of excellence. We value integrity and uphold our company’s standards in providing Southern hospitality at its finest. We believe that excellence is in the details, so we strive to enrich each guest’s experience by getting things right from the very first time.

Benefits Available

Full time team members are eligible for benefits after 30 days of employment. These Florida Blue benefits include a traditional PPO plan with co-payments, a high deductible PPO plan with a Health Savings Account (H.S.A.), or an HMO (Health Managed Organization). If you select the plan with the H.S.A, the company contributes to your account (prorated based on start date).

There are two dental plans through MetLife; one with traditional coverage and one with orthodontic coverage. Our vision plan is through EyeMed. St. Joe covers the cost of the short-term disability insurance, so you are always covered in the event of an unexpected illness. We cover a percentage of the cost for your long-term disability insurance. We want you to not have financial stress if life throws you a curve.

We know that you do not want to work for the rest of your life and St. Joe is committed to helping you achieve that goal. Our 401K plan is managed through Vanguard and is a safe harbor plan which holds a guarantee of our commitment to matching your contributions. We match 100% of your first 3% of your earnings and 50% of your next 2%.

Job Responsibilities:

• Uphold appropriate departmental standards of quality/timing
• Properly execute as a member of the line staff by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity
• Assist in training of new employees when necessary
• Follow standardized recipes
• Follow all instructions pertaining to the food service operation assigned by Supervisor
• Determine proper cooking times, temperatures, and cooking methods
• Assist in other departments when necessary or dictated by business levels
• Attend training or meetings and brings suggestions for improvement
• Maintain St. Joe Hospitality standards for safety and sanitation while meeting or exceeding local, state, and federal health and safety regulations
• Ensure proper holding and rotating techniques for storage, taking necessary steps to avoid loss or wasting product
• Set up station for following day
• Maintain a thorough knowledge of current guest services, activities, dining options, shops to answer any questions guests may have as per the organization
• Maintains cleanliness and organization in all work areas
• Uphold and ensure compliance with all company and departmental policies and procedures
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attends all scheduled employee meetings and brings suggestions for improvement
• All other duties as assigned

Education and Experience:

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak, and communicate in basic English preferred
• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant preferred
• Experience in a similar property desired
• Excellent communication skills, both written and verbal
• Serv safe Certification preferred (can be acquired after employment)
• Previous work experience as a line cook

Knowledge, Skills, & Abilities:

• Must be able to work quickly and efficiently
• Must be able to work well as part of a team
• Must be able to work well under pressure
• Ability to maintain personal cleanliness
• Knowledge of kitchen operations
• Knowledge of proper sanitation methods
• Knowledge of proper food storage
• Ability to use sharp knives safely and proficiently

Physical Demands:

• Must be able to lift 50lbs
• Must be able to carry trays of food or drinks
• Must be able to stay on feet for entire shift
• Must be able to sustain frequent walking, bending, stooping and lifting

Working Conditions:

• Indoors
• Exposure to fast paced, high temperature and noisy environment
• Occasional prolonged visual attention

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. St. Joe Hospitality reserves the right to amend and change responsibilities to meet business and organizational needs.