OVERVIEW: The Cook 3 is responsible for the daily mis en place of his or her station, adhering to recipe cards and ensuring the standards of quality are being met. Must be proficient in all cooking techniques. Must prepare for all banquet events as needed and execute in a timely fashion if in the banquet kitchen. If in an outlet must follow all recipe cards to ensure quality and consistency.

Cook 3 Responsibilities

• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.
• Ensure all preparations and final dishes are up to quality standards and recipe card adherence.
• Maintain the kitchen by cleaning prep areas before and after use and making sure that all stations and critical equipment are clean
• Work closely with other cooks as a team member to ensure kitchen is running smoothly.
• Go through daily prep list and finish all the items in a timely manner

Position Requirements

• Must possess a High School Diploma or GED
• Proven experience in the kitchen
• Must possess a high desire to service guests    
• Complete knowledge and understanding of the hospitality industry, policies and procedures to include sanitation.
• Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
• Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
• Should have prior experience with 4 Diamond rated hotel.
• Must have a valid driver’s license.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands.

Physical Requirements

• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Frequently use hands for keyboard and arms to reach.
• Heavy work – Occasionally lift and/ or move up to 50lbs of force.
• Light work - Frequently lift and move up to 10lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently

Additional Job Requirements

• Availability; Must be able and flexible to work as required by business demands most specifically days, nights, weekends & holidays.
• Must have a valid driver’s license.
• Must possess a valid Food Handler’s Card as required by the County

EOE/M/F/D/V/SO

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