Job Description

The Cook 3 is responsible for preparing and cooking hot food according to quality and presentation standards, as directed. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.

Responsibilities

• Set up workstation and prepare for production of daily menu items, as well as prepares items for off shift service.
• Preparation of a variety of hot food including but not limited to: stocks for soups and sauces such as white, brown, demi, chicken, beef, fish, vegetable, meat sauce, hollandaise, volute and bechamel; soups (hot and/or cold) including cream, explicit and puree.
• Clean, prep, and portion/carve a variety of meats, poultry and seafood for different methods of cooking such as grilling, roasting and stir‑fries.
• Wash, peel, cut, chop and seed fruits and vegetables for salads, entrees, sides, garnishes and serving platters for hot and cold buff...