Scope of Position

The primary function of the Cook III position is to prepare high-quality food for all the various outlets. The Cook III is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of Banquet or Restaurant food items based on company specifications.

Position Requirements

• Must possess outstanding guest service skills, professional presentation, and sophisticated communication skills
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Food Safety certification.
• Must be flexible in terms of working hours.

• Must work well in high-pressure situations.

• Must maintain composure and objectivity under pressure.
• Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with the Hotel’s Standards, as required by scheduling, which will vary according to the needs of the hotel.

• Follow Occupational Health & Safety regulations.

• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen in a clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.

• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.

• Has basic knowledge and timely skills in various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.

• Good knowledge of food safety with critical control temperatures, danger zones, cross-contamination, sanitation, food-borne illness, toxins, and chemical poisoning.

• Must supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler

• Perform any reasonable requests made by a manager or supervisor.

Education

• High School diploma and/ or experience in a hotel or a related field preferred.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques, and use of equipment/ machinery.
• Able to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces
• Also requires standing/walking/reaching and bending throughout the shift.
• Ability to push/pull 100 lbs.
• Ability to lift 50 lbs.
• Think clearly in high-stress and intense situations.
• Ability to multitask and give direction under pressure.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.