Employee Dining Room Cook III

Job description

The Cook III must be proficient in all functions and requirements of the Cook II position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Organizes staff, and delegates work assignments/tasks appropriately. Responsible for opening and closing the kitchen/restaurant properly. Conducts the daily shift meetings, communicates expected business levels and productions quantities to staff.

Monitors staff to be in compliance of all regulations, safety guidelines, and company policies and procedures. Provides clear direction, instruction, guidance, and training to kitchen staff. Organizes and prioritize work and meet deadlines. Responsible for production of select menu items and ingredients for the restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Prepares written food requisitions for supplies and food items for production in the workstation.

Adheres to control procedures for food costs and quality. Gathers all necessary items for recipe execution. Prepares compound sauces and derivatives of the mother sauces. Monitors time and temperature control rules. Controls food production to include proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers. Knows and follows all established sanitation policies.

Must be proficient in working all areas of the kitchen. This includes but is not limited to; Production, Butchering, Grill/ Broiler/ Sauté, Fry and Garde Manger / Pantry stations. All other duties assigned

Qualifications

3 years minimum experience in food preparation and food knowledge. Must be proficient in all functions and requirements of the Cook II position. Must successfully complete Serv-Safe training per departmental guidelines. Requires reading and writing proficiency for recipes and labeling. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. Successful completion of a 2-year culinary degree or certificate.