POSITION OVERVIEW:
The Cook 3 is a member of the Food & Beverage Team and is responsible for food preparation, cooking, and serving. This position reports to the Kitchen Manager or Executive Chef.
KEY RESPONSIBILITIES:
Work and master all kitchen stations.
Ensure superior standards of service meet the requirements of guests and employees.
Proactive in exceeding guest satisfaction.At times it may be necessary to investigate, quickly respond to, and resolve challenges from guests or employees.
Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.
Familiar with food preparation, cooking, and serving techniques; must be able to read cooking instructions.
Wash, peel, cut, and shred vegetables and fruits to prepare them for use.
Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.
Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
Other duties and responsibilities may be assigned.