{"id":3423192,"url":"https://alion.io/job/the-cooper-cook-iii-sorelle","title":"Cook III - Sorelle","company":{"id":2052174,"name":"The Cooper","domain":"thecooper.com","url":"https://alion.io/company/thecooper","size_band":"501-1000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Workday","truth_index":{"grade":"A","score":88,"open_postings":3,"ghost_share":0,"stale_share":0.667,"repost_share":0,"time_to_fill_p50_days":17,"computed_at":"2026-10-30T05:48:23Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"middle","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Charleston, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":39000,"max_usd":70000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":389},"experience_years_min":1,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-28T21:33:10Z","employer_posted_date":"2026-10-28","last_verified_at":"2026-10-30T19:38:11Z","board_verified":true,"closed_at":null,"days_open":2,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":2},"description":"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. .\nDuties/Responsibilities:\nBasic understanding of knife skills and knife maintenance. Learning the reason for all basic knife cuts \nKnow 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. \nPrepare consistent quality food and pastry items according to guest orders, following recipe cards and production, portion, and presentation standards. \nComplete place and set-up station for breakfast, lunch, and/or dinner service. \nEffectively 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. \nDate all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures. \nCheck par’s for shift use, determine necessary preparation, freezer pull, and line setup; note any out-of-stock items or possible shortages. \nReturn all food items not used to the designated storage areas, being sure to cover/date all perishables. \nAssist in prep work as required for the next shift. \nRequired Skills/Abilities:\nWork harmoniously and professionally with co-workers and supervisors. \nEducation and Experience:\nHigh school diploma or equivalent. \nMinimum 1-3 years of experience in similar kitchen/hotel operations \nPhysical Requirements:\nThe physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:\nMust be able to lift equipment, supplies, etc. of at least 70 pounds. \nMust be able to continuously stand for up to 8 hours per shift. \nMust be able to resolve problems, handle conflict, and make effective decisions under pressure. \nThe role may require extended periods of time on your feet, especially during peak hotel hours or events. \nClear vision is important for reading reports, analyzing data, and overseeing Concierge activities. \nGood hearing is necessary for effective communication with colleagues, guests, and stakeholders. \nReasonable accommodation may be made to enable individuals with disabilities to perform essential functions.\n_______________________________________________________________________________\nBHC 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. 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