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

• Demonstrates and presents all items designated by the sous chef for service.
• Completes mise-en-place to the satisfaction of the supervisor and or sous chef.
• Properly rotates the product in the walk-in cooler.
• Cleans and maintains equipment.
• Maintains and strictly abides by state sanitation/health regulations and hotel requirements.
• Organizes 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

• A high school diploma or equivalent is required.
• A 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.

Benefits

We are an Equal Opportunity Employer and do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation.