Job Description

Job Description

Job Description

Do you want to work at an island escape with 24/7 ocean views, fresh coastal cuisine, and blissed-out beach vibes? Submit your application for our Line Cook opening at Pier 101 and find out what it truly means to be a part of the Tides Folly Beach and Avocet Hospitality team.

Location: 1 Center St, Folly Beach, SC 29439

Salary: $20/hr based on experience

Benefits:

• A culture that values passion, individuality, and fun!

• Opportunities for internal growth and development

• Paid Time Off (PTO)

• Paid holidays

• Earned Wage Access through PayActiv- access to your earned wages before payday!

• Affordable medical, dental, & vision insurance plans

• Company provided life insurance

• Short & Long Term Disability and Accident and Critical Illness Insurance

• Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%

• Tuition Assistance

• Referral program

• Employee Assistance Program

• Discounts at all Avocet-owned hotels & restaurants

JOB TITLE: Breakfast Line Cook

DEPARTMENT: Kitchen

LOCATION: Tides Folly Beach

REPORTS TO: Sous Chef

POSITION SUMMARY:

Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep. Set up workstations and ingredients so that food can be prepared according to recipes. Undertake basic cooking duties, such as reducing sauces and parboiling food. Prepare simple dishes, such as salads and entrees.

MAIN DUTIES AND RESPONSIBILITIES:

• Assist in the daily production of Restaurants, room service and outlet menus, as well as monitoring the day to day prep lists.

• Maintain and complete daily prep lists and tasks as assigned by the supervisor.

• Ensure all requisitions are processed properly and placed in designated areas

• Properly label and date all products to ensure safekeeping and sanitation

• Apply basic knife skills required for preparation of hot and cold foods

• Produce recipes efficiently and consistently

• Team player with great attitude

• Ensures portion necessities and portion control for all food functions are recipes, especially high cost items

• Breakdown workstation and complete closing duties; return all food items to the proper storage areas; rotate all returned product wrap cover label and date all item being put away; straighten up organize all storage areas clean up and wipe down food prep areas reach ins/walk ins and shelves; return all unused and clean utensil/equipment to the specified locations; ice down hot items from the steam table so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift

• Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to on-duty supervisors.

• Acts with responsibility towards all company property, supplies and equipment

• Reports to work on time as designated by posted schedule

• Maintains a professional appearance.

• Remains alert, courteous and helpful to the guests and colleagues at all times

SUPERVISORY RESPONSIBILITIES:

None

JOB REQUIREMENTS:

Education: High school education required

Experience:

• At least one-year kitchen/prep experience or one year of culinary school required

• Customer Service experience preferred

Skills:

• Must be able to speak, write and understand English

• Must have complete understanding of the fundamentals of the culinary operation

• Must be able to accurately follow instructions, both verbally and written

• Must be able to work with an around kitchen equipment

• Must be able to work with and around a diverse group of food, seasonings, etc.

• Must possesses excellent communication skills, verbal and written

• Must be professional in appearance and demeanor

• Must be able to work under pressure

• Must be able to work in a fast-paced environment

• Must have excellent listening skills

WORKING CONDITIONS:

The working conditions described below 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.

Equipment to Be Used: stove, oven, mixer, dish machine, knives

Physical & Mental Requirements:

• Stand for long periods of time.

• Use their hands to handle, control, or feel objects, tools, or controls.

• Repeat the same movements.

• Walk or run for long periods of time.

• Bend or twist their body.

Work Environment:

• Always work indoors.

• Often wear uniforms such as aprons or jackets.

• Are often exposed to hazardous situations and conditions that produce cuts or minor burns.

• Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.

• Sometimes wear protective and safety attire, such as gloves.

• Work physically near others.

• May work near contaminants and hazardous equipment.

• Sometimes work in a noisy and distracting environment

EOE / DFWP

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