Cook III

Cook III’s are responsible for working knowledge of cooking terms, cooking preparation procedures, and general knowledge of following recipe cards. Assists as directed in performing assigned functions to ensure proper and timely preparation of the menu items.

Prepares food items using established recipe cards ensuring all tasks are completed in accordance with the SOPs.

Must be able to use standardized measuring cups, spoons, knives, forks, large kitchen utensils, pots, and pans. Operate basic kitchen equipment such as the stove, oven, microwave, refrigerator, tilt grill etc. Performs preliminary food preparation procedures. Sets up serving lines and garnishes food items.

Prepares large quantities of grill items such as eggs cooked to order, French toast, steaks, hamburgers, and omelets.

As assigned by Cook I, wash, cook, peel, slice or otherwise prepare fruits and vegetables for salads and makes salad dressing.

Reads and understands recipes, production schedules and other written directions by proper authority.

Serves customers at the direction of Cook I or management for correct portions and menu combinations.

Maintains sanitation standards by ‘Clean as You Go’ method.

Performs other duties as assigned by the managers or Cook I.

Lift and carry up to 50 pounds.

Stands and moves within the kitchen area for 6 to 7 hours (Excluding break and lunch periods)

Ability to bend and stoop for job duties.

High school diploma or GED.

Excellent written and verbal communication skills.

One year’s experience in food service.