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
• 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.