Culinary - Cook III

Job Summary:

Cook III will prep, set up, and provide quality service in all areas of Banquet kitchen production, including, but not limited to, all menu items supplied by the outlet kitchen.

Supervisory Responsibilities:

Duties & Responsibilities:

• Displays and presentations of all items designated by the sous chef for service.
• Complete mise-en-place to the satisfaction of the supervisor and or sous chef.
• Properly rotate the product in the walk-in cooler.
• Clean and maintain equipment.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Organize workstations quickly and efficiently.
• Performs other related duties as assigned.

Required Skills & Abilities:

• Ability to work in a fast-paced, intense work environment.
• Basic mathematical skills.
• Good knife skills.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Ability to work well with others in a team environment.

Education & Experience:

• High school diploma or equivalent is required.
• Food handler certification is preferred.

Physical Requirements:

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 50 pounds at times.
• Must be able to tolerate heat and stress.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.