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Cook Position on Hilton Head Island

Hilton Head Island, SC

Order: 1883820

Work hours 11am-7:30pm, 40 hours per week. Excellent opportunity!


Summary Works closely with the Director of Dining Services in preparation of food for daily menu, stocking daily supplies, training new employees per Director of Dining Services instructions, checking in deliveries of food and supplies as necessary. Prepares, seasons, and cooks lunch and dinner, soups, meats, vegetables, salads, and other foodstuffs by performing the following duties.


Essential Duties and Responsibilities include the following. Other duties may be assigned. Every effort has been made to identify the essential duties and responsibilities of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.


Prepares all foods as directed. Coordinates the day’s production and procedures with Director of Dining Services, communicating pertinent facts such as possibility of running out of food during service. Completes production tasks as specified in the kitchen production sheets without variation. Reads menu to estimate food requirements and procures food from storage. Maintains appropriate food temperatures of prepared foods. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Maintains accurate records of various kitchen temperatures. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders. Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use. Butchers chickens, fish, and shellfish. Cuts, trims, and bones meat prior to cooking. Bakes bread and rolls. Utilizes leftovers for Chef’s choice, employee meals and soups. Maintains accurate records of food usage (entrees, garnishes, etc.). Maintains a clean working area at all times, following safety and sanitation standards. Wraps securely, identifies and dates all food items for storage in cooler and freezer. Completes shift closing checklist and closing cleaning duties and obtains signature of Manager on Duty. Accurately accommodates changes in healthcare menus and diets. Refers any problems with healthcare meals and menus to the CDM on duty or Director of Dining Services. Accurately receives deliveries of foods and supplies. Assists with orientation and training of employees in all kitchen duties, including general kitchen, dishroom, salad prep and desserts as directed by Director of Dining Services. Assists in other areas of Dietary Department as needed.


Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Education and/or Experience


At least three (3) years related experience and/or training; or equivalent combination of education and experience. Knowledge of food preparation methods and operations of kitchen equipment and materials used in food prep work. Knowledge and understanding of DHEC and Medicare regulations regarding food production, storage and sanitation along with a knowledge of OSHA regulations regarding safety.




To perform the job successfully, an individual should demonstrate the following competencies: Cost Consciousness - Conserves organizational resources. Diversity - Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment. Ethics - Works with integrity and ethically; Upholds organizational values. Organizational Support - Follows policies and procedures. Planning/Organizing - Uses time efficiently. Dependability - Completes tasks on time or notifies appropriate person with an alternate plan. Initiative - Volunteers readily; Asks for and offers help when needed. Quantity - Meets productivity standards; Completes work in timely manner. Safety and Security - Observes safety and security procedures. Supports, cooperates with and implements specific procedures and programs for safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management and security, reports and or corrects unsafe working conditions, equipment repair and maintenance needs. Adaptability - Able to deal with frequent change, delays, or unexpected events. Attendance/Punctuality - Is consistently at work and on time. Other - Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene.