Cook III

General Position Summary:

In the absence of the Sous Chef, oversees kitchen personnel. Monitors food preparation to insure food quality is of the highest standard in keeping with guest expectations.

Essential Functions/Major Responsibilities:

• Prepares food in quantities according to menu and number of guests
• Prepares food showpieces in accordance with the highest standards
• Handles various types of seafood such as crab, lobster, and shrimp to prepare cocktails
• Prepares sauces associated with menu items
• Assists in menu planning by taking advantage of foods in season and local availability
• Assists the kitchen management team in directing the activities of one or more workers who assist in preparing and serving meals
• Assists in training and developing staff on techniques, equipment, recipes, preparation methods, and presentation as necessary
• Responsible for regulatory compliance (sanitation) in assigned areas of responsibility
• Observes staff to insure compliance with safety standards and regulations
• Inspects and tastes prepared foods to maintain quality standards and sanitation .

Secondary Functions:

• Works to efficiently assign tasks in an effort to maximize labor
• Provides feedback to management relative to performance and training needs
• Performs other duties as deemed necessary

Specific Job Skills:

• Working knowledge of kitchen equipment and ability to train employees
• Ability to perform various cooking procedures
• Knowledge of health standards and proper cooking and food storage temperatures
• Knowledge of ordering supplies and inventory control, preferred
• Good communication skills (both verbal and written)
• Good math skills
• Ability to problem solve

Education and/or Experience:

High School diploma or GED required. 2-3 years previous experience working in a food preparation capacity preferred or culinary work experience. Some professional culinary training, preferred. Must possess a food handler card and obtain a Serv Safe certification within six (6) months of employment

Job Conditions:

Working conditions include working with and around kitchen equipment sometimes under crowded, sometimes stressful conditions with frequent interruptions.

Physical Requirements:

Ability to stand for extended periods of time. Able to lift 50 lbs.