Cook III

Overview: The Line Cook 3 ensures all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel. Responsibilities: · Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management. · Good knowledge of culinary fundamentals and techniques. · Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period. · Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service. · A proper understanding of how to use all culinary equipment properly and safely. · The ability to do plate presentations that meet our specifications. · Ability to communicate with other team members. · Maintain a positive and professional attitude in stressful situations. · Attend required monthly department meetings and company trainings. · Complete other duties as assigned by management. · Ability to work a restaurant Line. · Basic knowledge of knife skills and the different vegetable cuts Qualifications: · Required to have at least 2 years culinary experience in a hotel or restaurant kitchen. · Must be able to work efficiently without needing immediate supervision from management and work well with others. · Excellent written and verbal communication skills as well as organizational skills. · Must have basic mathematical skills and an understanding of weights and measures. · Able to follow recipes. · Must have unexpired Food Handlers – or obtain upon hire. · The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments. · Culinary degree and/or formal training is strongly preferred. · Must be able to lift, push, pull and carry moderate weight. · Must be able to walk/stand for extended periods of time, with frequent bending and twisting. · Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.