Cook III

Cook III page is loaded## Cook III locations:
Sorelletime type:
Full time posted on:
Posted 2 Days Agojob requisition :
R-102502

The primary role of a Cook III at Sorelle is to prepare breakfast, lunch, and dinner per guest order, following production requirements and quality standards, while maintaining a safe and sanitary work environment. .
** Duties/Responsibilities:
*** Basic understanding of knife skills and knife maintenance. Learning the reason for all basic knife cuts
* Know all basic cooking techniques, such as Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.
* Prepare consistent quality food and pastry items according to guest orders, following recipe cards and production, portion, and presentation standards.
* Complete place and set-up station for breakfast, lunch, and/or dinner service.
* Effectively operate, maintain, and properly clean kitchen equipment, including but not limited to deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
* Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures.
* Check par’s for shift use, determine necessary preparation, freezer pull, and line setup; note any out-of-stock items or possible shortages.
* Return all food items not used to the designated storage areas, being sure to cover/date all perishables.
* Assist in prep work as required for the next shift.
** Required Skills/Abilities:
*** Work harmoniously and professionally with co-workers and supervisors.
*
* Education and Experience:

*** High school diploma or equivalent.
* Minimum 1-3 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 successfully perform the essential functions of this job:
* 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.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

* BHC
* * is an equal employment opportunity employer.
* * Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.

BHC participates in E-Verify.
* Beemok Hospitality Collection (BHC) is a purpose-driven portfolio of hotels, restaurants, and cultural landmarks in Charleston. Founded in 2021, BHC is guided by the belief that hospitality is at its finest when it creates enduring, meaningful connections. The journey began with the revitalization of The Charleston Place and has since grown to include Sorelle, The Riviera Theater, Credit One Stadium, American Gardens, and the upcoming waterfront hotel, The Cooper.

Each property reflects BHC’s vision of hospitality as a way to connect people, celebrate culture, and carry Charleston forward.### Get in Touch We’d love to hear from you. Share your experience, and if your skills align with our opportunities, a member of our recruitment team will be in touch.
#J-18808-Ljbffr