The primary role of a Cook III at Sorelle is to prepare breakfast, lunch, and dinner per guest order, following production requirements and quality standards, while maintaining a safe and sanitary work environment
Job Summary
The primary role of a Cook III at Sorelle is to prepare breakfast, lunch, and dinner per guest order, following production requirements and quality standards, while maintaining a safe and sanitary work environment.
Duties include understanding knife skills, various cooking techniques, preparing food according to standards, setting up stations, operating and cleaning equipment, and managing food inventory.
The role requires the ability to lift at least 70 pounds, stand for up to 8 hours, resolve problems under pressure, and involves clear vision and good hearing for effective communication.
Matching Summary
The primary role of a Cook III at Sorelle is to prepare breakfast, lunch, and dinner per guest order, following production requirements and quality standards, while maintaining a safe and sanitary work environment.
Skills & Requirements
Must-have
Basic knife skills and maintenance
Proficient in basic cooking techniques
Prepare consistent quality food
Operate and clean kitchen equipment
Food safety and temperature control
Nice-to-have
Work harmoniously and professionally
Resolve problems under pressure
Effective decision making
Key Requirements
1-3 years of experience in similar kitchen/hotel operations