A Cook 3 is responsible for providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience and maintaining sanitation standards
Job Summary
A Cook 3 is responsible for providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience and maintaining sanitation standards.
Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation.
Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product.
Matching Summary
A Cook 3 is responsible for providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience and maintaining sanitation standards.
Skills & Requirements
Must-have
maintaining sanitation standards
proper food temperatures
safety standards
neatness and sanitation of work areas
team player
cleanliness of kitchen
Nice-to-have
fine dining culinary experience
excellent service and delivery of product
company guidelines for appearance
Key Requirements
at least 18 years of age
Professional training through a culinary education
working in a fast-paced high-volume fine dining restaurant/catering facility preferred
basic knowledge of food and beverage preparations
Ability to multitask in a fast paced, team oriented setting
read, speak and write in English
lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds
work all events, including extended hours, nights, weekends and holidays
sufficient mobility to perform assigned production tasks
High school diploma or equivalent
one year working in a fast-paced high-end club or restaurant