Cook III

Prepares, seasons, and cooks soups, meats, vegetables and other foodstuffs for consumption in the buffet and banquets. Reads menus to estimate food requirements and ensures adequate food supplies are available. This is a production kitchen not an ala carte position; cooks are trained in all aspects of cooking, not just one station. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, sauces, casseroles, Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking, according to personal judgment and experience. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Carves meats, portions food, adds gravies and sauces, and garnishes to create quality food presentation. Observes guests and responds to any additional requests Monitors hot and cold food temperatures through the shift. Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management. Must attend all mandatory department trainings. Must attend all required Title 31 and/or SARC trainings. Ensures confidentiality of financial records and all records for employees, band members and/or clients. Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems. Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers. Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community. Required to maintain proper attendance including reporting to work on time in accordance with applicable policies. Maintains a clean and organized work area. Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.