Cook III

The Cook III is responsible for all phases of food preparation, proper handling, and rotation of food products, safety standards, and cleanliness of the workplace. The position is also responsible for the daily supervision of all cooks, stewards, and dishwasher team members.

What You Will Do

Check cooler, freezer, and dry storage inventories, coordinate product requisitions, assist management with scheduling, inventory, ordering, and daily duties, create daily prep list, assign tasks, maintain prep logs, check status of prep work, problems, and/or complaints.

Why It Might Be a Fit

Must be able to communicate effectively both orally and in writing, establish and maintain an effective working relationship with supervisory personnel, coworkers, and the general public, be flexible and available to work various shifts, including nights, weekends, and holidays.

Requirements

• High school diploma or equivalent preferred
• Three years of supervisory experience or five years of cooking experience working in a high-volume restaurant or 5 years of combined supervisory and cooking experience working in a high-volume restaurant required
• Culinary Certification preferred
• Sanitation Certificate is required within 6 months of hire