Cook III

About the role

This position involves preparing all food items according to standardized recipes, ensuring that lines are set and fully stocked with fresh ingredients for each shift. The role also includes completing daily side duties in a timely manner and in quantities appropriate for business volume.

Responsibilities

• Ensures preparation of all food items for the grill/broiler, sauté, fry and pantry station.
• Washes and cleans vegetables.
• Marinades chicken, soup stock, and other necessary ingredients.
• Chops, grinds, slices, bones, and cuts meats.
• Prepares fish and shellfish to specified recipes.
• Mixes and blends spices as needed.
• Sautés, grills/broils, deep fries, and prepares pantry items according to recipes.
• Performs 6 basic knife cuts.
• Dice a 30 pound case of yellow onions in 25 minutes or less.
• Slice a 20 pound case of squash in 12 minutes or less.
• Prepares the daily special item and adjusts it if needed.
• Prepares all menu items with minimal re-cooking of items, such as steaks and fish.
• Serves orders in a timely manner to ensure customer satisfaction.
• Checks the stock in all stations.
• Consults with the Chef on Duty for any items needed.
• Sets up the line including all food items, plates, bowls, and sauces and coordinates orders.
• Aids in the breaking down of leftovers as directed, including labeling and storage.
• Cleans and maintains stations, refrigerators, and freezers according to the daily cleaning schedule.
• Adheres to all safety and sanitation codes, policies, and procedures.
• Has extensive knowledge of cooking various types of cuisine.
• Can work stations including prep, pantry, sauté, fry, and grill/broiler and be cross-trained for all stations within one year of hire date.
• Performs all other work-related duties as assigned by the Food and Beverage Management.

Qualifications

• Minimum 5 years’ line experience in a high volume restaurant and/or casino kitchen; or equivalent combination of experience, education and/or training.
• High School or equivalent education.
• Excellent oral and written communication skills.
• Strong interpersonal skills and ability to build positive working relationships.
• Able to read and speak English.
• Must be able to obtain and maintain a Gardena City Work permit.
• Must have and maintain California Food Handlers Card.
• Must have and maintain ServSafe Certification or be able to pass the ServSafe Class within first 9 months of employment.
• Must have the ability to safely lift minimum of 20 lbs. without restrictions.
• Requires standing and walking for long periods of time.
• Occasionally requires climbing, balancing, stooping, kneeling, or crouching.