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A Cook III is responsible for preparing, maintaining and monitoring quality control for hot food items in the hotel's continuing effort to deliver outstanding service and financial profitability.What will I be doing? As a Cook III, you would be responsible for preparing, maintaining and monitoring quality control for hot food items in the hotel's continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:Prepare, maintain and monitor quality control for hot food items including, but not limited to, meat, fish, fowl, sauces, stocks and seasoningsPrepare food items according to designated recipes and quality standardsPrepare guest orders in a friendly, timely and efficient mannerMaintain cleanliness and comply with food sanitation standards at all timesVisually inspect all food sent from the kitchen and ensure plates are clean and appetizingPractice correct food handling and food storage procedures according to federal, state, local and company regulationsWhat are we looking for?Minimum of one (1) year professional cooking experience in a high volume restaurant or hotelExperience as a broiler cook preferredHigh School diploma or equivalent preferredCulinary or Apprenticeship diploma/certificate preferredAbility to obtain any government required licenses or certificates.All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.Additional language ability is strongly preferred.SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITYThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.Good working knowledge of accepted standards of sanitation.Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.Ability to stand and to work continuously in confined spaces.Ability to perform duties within extreme temperature ranges.EOE/AA/Disabled/Veterans
