Culinary - Cook III

Job Summary :

Cook III will prep, set up, and provide quality service in all areas of Banquet kitchen production, including, but not limited to, all menu items supplied by the outlet kitchen.

Supervisory Responsibilities :

Duties & Responsibilities :

• Displays and presentations of all items designated by the sous chef for service.
• Complete mise-en-place to the satisfaction of the supervisor and or sous chef.
• Properly rotate the product in the walk-in cooler.
• Clean and maintain equipment.
• Maintain and strictly abide by state sanitation / health regulations and hotel requirements.
• Organize workstations quickly and efficiently.
• Performs other related duties as assigned.

Required Skills & Abilities :

Education & Experience :

Physical Requirements :

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.