Our friends at Coastal Orange Beach & Flora-Bama are currently hiring in Alabama and Florida. They offer competitive pay, and additional benefits such as help with airfare, housing, and transportation!
Additional questions, email HR@florabama.com
Coastal Orange Beach (COOK)
Job Summary:
The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen. They are required to maintain the highest professional food quality and sanitation standards. The Cook assists the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability.
Essential Duties and Responsibilities:
Create food consistently of high quality, taste, and presentation strictly following approved recipes
Comply with the organization’s standards of service
Adhere to the established goals and budgets for the kitchen
Anticipate and resolve problems that may arise
Adhere to the health department and restaurant sanitation and food handling guidelines
Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
Conduct regular inspections of the prep working/ dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection
Analyze work processes to identify and eliminate errors, and duplication and improve quality issues
Qualifications:
Basic understanding of professional cooking and knife-handling skills
Must be able to speak, read and understand basic cooking directions
Ability to follow a production prep list
Ability to work well with others
Understanding and knowledge of safety, sanitation, and food handling procedures
Professional communication skills
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Must be self-motivated and organized
Must be able to work nights, weekends, and some holidays
Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job
Physical Demands:
Be able to work in a standing position for long periods of time
Ability to move, and transport food carts, equipment, and supplies
Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
Capable of working in extremely hot or cold environments
Continual use of dexterity and gross motor skills with frequent use of fine motor skills
Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment
Education/Experience Required:
Must complete the basic culinary hybrid course within a determined time
High school graduate or GED
Previous kitchen experience preferred
Coastal Orange Beach (Dishwasher)
Job Summary:
The Dishwasher is responsible for supplying clean and sanitized dishes to the dining room and kitchen stations. This role also includes operating and maintaining the dishwashing equipment and supplies while maintaining the highest sanitation standards.
Preserves our guest service philosophy by following guest service standards to ensure all dishes and utensils leaving the station are spotless
Performs side work that is assigned throughout the shift and as needed
Follows all end-of-shift checkout procedures
Follows all dishwashing procedures under the guidelines of company standards
Maintains a continuous workflow to ensure clean dishes are available throughout the shift and for the following shift
Maintains a good team environment by assisting other coworkers with their station duties and side work when there is a need and/or when available.
Essential Qualifications and Experience:
Must be able to read and communicate clearly and effectively with coworkers, management, and guests
Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
Capable of working in extreme hot or cold environments
Must demonstrate enthusiasm and commitment to guest satisfaction.
Must be able to stand and exert fast-paced mobility for periods of up to 8 hours in length.
Must possess manual ability to handle multiple dishes
Maybe exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment
FLora-bama (Kitchen Assistant)
Job Summary:
The Kitchen Assistant performs various food preparations, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. They are to complete all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. The Kitchen Assistant is responsible for the daily preparation of food items in their assigned outlet as well as other areas of the kitchen. They are responsible for supplying clean and sanitized dishes to the dining room and kitchen stations as well as operating and maintaining dishwashing equipment and supplies. The Kitchen Assistant assists the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability.
Essential Duties and Responsibilities:
Create food consistently of high quality, taste, and presentation strictly following approved recipes
Comply with the organization’s standards of service
Adhere to the established goals and budgets for the kitchen
Anticipate and resolve problems that may arise
Adhere to the health department and restaurant sanitation and food handling guidelines
Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
Conduct regular inspections of the prep working/dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection
Analyze work processes to identify and eliminate errors, and duplication and improve quality issues
Set up workstations in the kitchen or cook area
Set up ingredients so that food can be prepared according to recipes
Maintain a clean and orderly kitchen
Portioning and fabricating protein items
Sauce and dressing production
Produce fabrications
Proper labeling, dating, storing, and rotating of products
Receive products and promptly put them away using the FIFO method (First in first out)
Complete all required daily checklists and production sheets
Washing dishes or taking out the trash when needed
Preserves our guest service philosophy by following guest service standards to ensure all dishes and utensils leaving the station are spotless
Performs side work that is assigned throughout the shift and as needed
Follows all dishwashing procedures under the guideline of company standards
Maintains a continuous workflow to ensure clean dishes are available throughout the shift and for the following shift
Maintains a good team environment by assisting other coworkers with their station duties and side work when there is a need and/or when available
Adhere to the health department and restaurant sanitation and food handling guidelines
Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
Follows all end-of-shift checkout procedures
Shucks fresh oysters and grills to the specification of the menu item
Properly handling oyster tags
Ensures oyster bar is properly stocked with supplies needed throughout the shift
Keeps ice bins stocked
Qualifications:
Basic understanding of professional cooking and knife handling skills, as well as safety, sanitation, and food handling procedures
Must be able to speak, read, and understand basic cooking directions
Ability to follow a production prep list
Professional communication skills
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Must be self-motivated and organized
Must be able to work nights, weekends, and some holidays
Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job
Physical Demands:
Be able to work in a standing position for long periods of time
Ability to move, and transport food carts, equipment, and supplies
Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
Capable of working in extreme hot or cold environments
Continual use of dexterity and gross motor skills with frequent use of fine motor skills
Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment
Education/Experience Required:
ServSafe certified
Must complete the basic culinary hybrid course within determined time
High school graduate or GED
Previous kitchen experience preferred
Flora-Bama (Kitchen Steward)
Job Summary:
The Kitchen Steward is responsible for supplying clean and sanitized dishes to the dining room and kitchen stations. This role also includes operating and maintaining the dishwashing equipment and supplies while maintaining the highest sanitation standards.
Essential Duties and Responsibilities:
Preserves our guest service philosophy by following guest service standards to ensure all dishes and utensils leaving the station are spotless
Performs side work that is assigned throughout the shift as needed
Follows all end-of-shift checkout procedures
Follows all dishwashing procedures under the guidelines of company standards
Maintains a continuous workflow to ensure clean dishes are available throughout the shift and for the following shift
Maintains a good team environment by assisting other coworkers with their station duties and side work when there is a need and/or when available
Adhere to health department and restaurant sanitation guidelines
Maintain effective communication with kitchen management
Conduct regular inspections of dishwashing areas and promptly act to correct deficiencies
Set up workstations
Maintain a clean and orderly work environment
Complete all required daily checklists
Taking out the trash when needed
Perform basic side work as needed and complete basic prep and oyster fabrication
Check and perform cleaning duties of common areas and crew area
Qualifications:
Must be able to read and communicate clearly and effectively with coworkers, management, and guests
Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
Capable of working in extreme hot or cold environments
Must demonstrate enthusiasm and commitment to guest satisfaction
Must be able to stand and exert fast-paced mobility for periods of up to 8 hours in length
Must possess manual ability to handle multiple dishes
Maybe exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment
