60 Pinehurst Resort Jobs Hiring Near You

SUMMARY:

Train, supervise and work alongside other cooks and staff in preparing, cooking, and presenting food according to Pinehurst standards, with safety and sanitation as top priorities, in order to provide the best dining experience for our guests, through food quality, value, and service.

EDUCATION and/or EXPERIENCE:

High school diploma or General Education Degree (GED) and a minimum of two years of experience; or an equivalent combination of education and experience. Supervisory experience preferred.

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

• Ensure food production is completed in a timely manner.
• Master use of knives, broilers, ovens and other kitchen equipment, and be able to demonstrate appropriate use to staff.
• Ensure quality, taste, counts & weights, and appearance of food are consistently in accordance with Pinehurst standards.
• Ensure safe and sanitary procedures are followed at all times.  Ensure work stations and all equipment is cleaned and sanitized prior to the end of shift.
• Control proper usage and rotation of food, labeling as appropriate.  Maintain proper temperatures during service and transportation of food items, in cooperation with transporters/servers.  Label all items for transportation.
• Coach line staff regarding appropriate cooking, maintenance, safety, sanitation and other procedures.  Delegate to line staff as necessary to efficient operation of the kitchen.
• Alert Chef or Chef’s designee to any food quality issues that may have an adverse effect on Pinehurst Resort culinary operations.
• Communicate any and all information pertaining to food preparation/ordering to Chef or Chef’s Designee.
• Maintain walk-in coolers and food storage areas on a daily basis.
• Ensure necessary prep is completed in a timely fashion for the next shift.
• Effectively coordinate with other departments, as necessary. 
• Assure communication with the Front-of-the-House captains/managers.
• Carry out duties and responsibilities of job as deemed appropriate by Chef or Chef’s designee, and/or as changes occur in the work environment or workload.
• Make sound judgment calls and decisions, based upon principles set forth by the Pinehurst Resort culinary management team.
• Operate within all established guidelines, policies, standards and constraints set forth by the Pinehurst Resort
• Practice regular attendance as scheduled, in accordance with guidelines set forth.  Report any variations in attendance by staff to the Chef or Chef’s designee.
• Attend meetings and/or training sessions, as required, or as deemed by the Chef to be appropriate to good job performance.
• Participate in inventory activities as required by the Chef.
• In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels.  In addition, you will be expected to work holidays wherever needed even if your primary outlet is closed.

SUPERVISORY RESPONSIBILITIES: 

This position supervises culinary staff on the shift, and delegates appropriate tasks.  This position coaches staff, in cooperation with the Chef, and has input into counseling and performance reviews.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The employee shall be regularly required to talk or hear and taste or smell.  (S)He shall be frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, climb or balance.  The employee is occasionally required to stoop, kneel, crouch or crawl, and must regularly lift and/or move up to 50 lbs.  Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here 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.  The noise level in the work environment is usually moderate.  The usual kitchen hazards, such as sharps, wet/slippery floors, extreme temperatures, confined areas, electrical/equipment hazards, strain/sprain/slip/trip/fall hazards, and others, may be present at any given time.