Cook II - Chef Daniel Humm x The Charleston Place chez The Charleston Place

Duties/Responsibilities: 

• Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill. 

• Prepares food items of consistent quality according to guest orders following recipe, as well as production, portion, and presentation standards. 

• Operates, upholds, and properly cleans kitchen equipment while maintaining a safe, sanitary work environment.  

• Label and date all food containers and rotates as per policies; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages; Communicate this information with the Chef and the front of house team. return all food items not used to designated storage areas.  

Required Skills/Abilities: 

• Full understanding of knife skills and knife maintenance. Be able to execute all basic knife cuts. 

• Required to have full knowledge of all basic cooking techniques Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques. 

• Strong knowledge of health codes 

• Ability to learn a new station fully and effectively within two weeks, Attention to detail, work in a careful nature, and strong sense of urgency. 

• Solid communication and organization skills. 

• Strong interpersonal and team player skills. 

Education and Experience: 

• High school diploma or equivalent. 

• Minimum 2-4 years of experience in similar kitchen/hotel operations 

Physical Requirements: 

The physical demands described here are representative of those that must be met by a colleague to perform the essential functions of this job successfully: 

• Must be able to lift equipment, supplies, etc. of at least 70 pounds. 

• Must be able to continuously stand for up to 8 hours per shift.  

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure. 

• The role may require extended periods of time on your feet, especially during peak hotel hours or events. 

• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities. 

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.