Cook Iii

Job description

Cooks III will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant, inspecting and cleaning food preparation areas, such as equipment, work surfaces, or serving areas, to ensure safe and sanitary food-handling practices, ensuring freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock, purchasing food or other supplies as needed, consulting with supervisory staff to plan menus, observing and testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils, and providing coordination and guidance for kitchen staff.

Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 5:00am - 12:00pm, 10:00am - 5:00pm, or 12:00pm - 7:00pm. Shift hours may vary.

Please see attached job description for additional details.

Special Requirements

The Petitioner will consider for employment any person who possesses at least one (1) year of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club.

Applicant must complete pre-employment background check at employers expense.