Cooks

Title:

Cook III

Job Description:

The Cook III will accurately and efficiently prepare, portion, cook and present a variety of hot and/or cold food items for various meal periods to include: Breakfast, Lunch, Dinner and Special/Catered Events.

Typical Work Conditions:

Kitchen

Equipment Used:

Stoves, oven, mixer, slicer, food processer, grinder, broiler, microwave, refrigerators, freezers, egg pans

Required:

• Minimum 5 years in a high-volume restaurant or equivalent
• Must have the ability to expedite orders in a professional, organized and timely manner.
• Professional appearance and demeanor
• Work varied shifts, including weekends and holidays.
• High school diploma or equivalent
• Working knowledge of basic kitchen equipment
• Excellent customer service skills
• SafeServe certified. 
• More than a basic understanding/use of kitchen equipment
• Able to effectively communicate in English, in both written and oral forms.
• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
• Good knowledge of food service sanitation standards, personal hygiene and safety
• Ability to work well under pressure in a fast-paced environment. 
• Ability to work cohesively as part of a team. 
• Highly responsible and reliable
• Must have the ability to expedite orders in a professional, organized and timely manner.
• Must have clean and neat appearance and be a team player.
• Salary commensurate with qualifications and experience
• SafeServe certified.  
• Knowledge and ability to independently prepare various types of foods using various cooking methods (e.g.,cooking meats, fish and poultry by various processes, such as roasting, baking, broiling and/or frying)
• Assists with training personnel. 

Essential Tasks:

• Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designed by servers within policy.
• Prepares and controls food usage in order to minimize waste.
• Performs opening and closing duties in accordance with procedures.
• Performs associated duties: cleaning and organization of refrigeration units, prepare next day food items, stock and inventory supplies as needed. 
• Notifies supervisor of incidents or conflicts that affect normal business operations and guest services.