Cook III

Reports To: Executive Chef

Primary Responsibilities:

1. Effectively communicate with other members of the kitchen staff.
2. Remain calm while multi-tasking.
3. Report to duty punctually, wearing the correct uniform.
4. Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite.
5. Produce menu items for service co-coordinating with other departments, maintaining the high standards and always adhering to the spec to achieve the correct quality, appearance and portion size.
6. Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our members and guests.
7. Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures.
8. Observe the company’s fire plan and health safety policy.
9. Observe the rules and procedure of the company.
10. Carry out any other reasonable duty that may be requested by a manager.
11. Prepare ingredients for cooking, including portioning, chopping, and storing food. 
12. Assist with the training of new employees
13. Cover, date and correctly store all food items as per safe food-handling procedures.
14. Inform chef in advance of likely shortages
15. Ensure the correct temperature of food to make it attractive and taste
16. Taste all food items for quality purpose before serving
17. Close the kitchen correctly and follow the closing checklist for kitchen stations
18. Test foods to determine if they have been cooked sufficiently.
19. Sets up and stocks stations with all necessary supplies, notifies Chef in advance of likely shortages.
20. Check and ensure the correctness of the temperature of appliances and food. 
21. Prepare meat, fish, vegetables and desserts in accordance with specified recipes.
22. Maintain safety and cleanliness of work area.
23. Effectively communicate with other members of the kitchen staff.

Qualifications:

1. Refined verbal communication skills.
2. 3+ years of previous line experience preferred.
3. Culinary degree or related restaurant/hotel experience is preferred.
4. Candidates should be able to perform all basic and intermediate cooking skills of the Cook II position.
5. Able to work multiple stations in the kitchen.
6. Requires moderate supervision and training.
7. A true desire to satisfy the needs of others in a fast-paced environment.
8. Sufficient math skills to work through recipes, ingredients, calculating recipe amounts, and figuring portion size.
9. Must hold a valid food handlers’ card.
10. Knowledge of health and safety rules in a kitchen
11. Manual dexterity able to operate cutting tools and kitchen utensils
12. A team player with good communication skills
13. Patient with an ability to stay positive under pressure
14. High school diploma or equivalent is desirable; Training from a culinary school will be an asset

1. Must be able to maneuver through all areas of the property.
2. Must be able to tolerate varying noise levels, temperature, and illumination and air quality.
3. Requires mobility and prolonged standing and sitting.
4. Requires lifting at least 50 lbs.
5. Occasionally pushes, pulls and/or slides furniture or product.
6. Requires hand-eye coordination and manual dexterity.
7. Must be able to respond to visual or aural cues.
8. Requires normal sense or smell, taste, touch and sound.