COOK III

• Prepare menu items according to standardized recipes and supervisory guidelines
• Ensure consistent food quality, portion control, and freshness of all products
• Maintain proper stock levels and an adequate supply of menu items
• Oversee sanitation and cleanliness of kitchen areas, workstations, and equipment
• Inspect food and coordinate cleaning activities with kitchen stewardship staff
• Train, mentor, and provide leadership to lower-level cooks
• Monitor kitchen operations and assist in managing workflows in the absence of the Room Chef
• Protect company assets by minimizing waste, loss, and damage
• Maintain walk-in coolers and ensure all storage areas meet sanitation standards
• Culinary Arts education preferred
• Minimum 5 years of cooking experience in a high-quality establishment
• Strong expertise in soups, sauces, gravies, and multi-station cooking
• Apprenticeship or accredited culinary school completion preferred
• Ability to stand for extended periods (up to 8 hours)
• Ability to work in a fast-paced, noisy environment
• Advanced culinary knowledge across all cook stations
• Leadership and coaching skills with ability to mentor staff
• Knowledge of bakery, pastry, and dessert preparation
• Strong communication and organizational skills

Ability to oversee kitchen operations when needed