Cook Iii

Job description

Cooks III will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in full service restaurants and high-volume quick service casual food court establishments, cleaning and maintaining the workstation, receiving product delivery, rotating prepped and perishable stock, weekly and end of season deep cleaning, assisting with training of Cooks I and Cooks II, and handling equipment safely.

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 or 4:00pm - 11:00pm. Shift hours may vary.

Please see 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.