Cook 3 - Williamsburg Lodge

Essential Duties

• Prepares soups, sauces, vegetables, and starches.
• Prepares breakfast, lunch, dinner meal periods.
• Prepares seafood, poultry entrees; cooks' meats; broils steaks and seafood to quality standards.
• Assembles entrees.
• Works in restaurant and/or banquet operations.
• Affords assistance in outside catering.
• Performs other duties as assigned.

Qualifications

• Associate Culinary Degree or Certificate in Culinary Arts from technical school.
• At least 4 years restaurant cooking experience including some broiler work (formal culinary training will substitute for 2 years' work experience on an equal time basis).