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, performing “spot” checks on lower level cooks to ensure recipes and cleaning guidelines are being followed, assisting managers in creating prep lists for other kitchen employees, cleaning and inspecting kitchen equipment, reporting any issues immediately to supervisor, following procedures to create a safe work environment for themselves and others, and assisting team members to ensure the best quality of food and cleanliness in the kitchen. Cooks III may be required to lift up to seventy-five (75) pounds.

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: 7:00am – 2:00pm, 8:00am – 3:00pm, or 9:00am – 4:00pm. Shift hours may vary.

Please see attached job description for additional information.

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.