Cook III - Banquet Kitchen

Qualifications

• Advanced knowledge of meat and fish fabrication
• Familiarity with stock and sauce production
• Proficiency in a la carte food preparation
• Strong cooking and knife skills
• Able to work efficiently under pressure with attention to safety
• Experience working in a high-volume kitchen setting
• Willingness to mentor and assist Cooks I and II
• Strong communication skills and openness to feedback
• Knowledge of HACCP guidelines for kitchen cleanliness and food handling

Responsibilities

• Prepare food at various a la carte stations following recipes and plating standards
• Set up stations with limited supervision and maintain high levels of food quality
• Communicate openly and receptively with team members and management
• Ensure cleanliness and organization in the kitchen workspace
• Continuously seek opportunities for learning and improvement
• Adhere to food safety standards and regulations throughout food production