Cook III - Main Kitchen (Full Time)

Role Overview

Assume complete responsibility of preparation and execution of designated stations. Be able to prepare and plate all hot and cold food items in designated areas. Have extensive knowledge of menu and products in designated areas.

What You Will Do

Prepare designated restaurant, cafeteria and banquet hot/cold items, including sauces, dressings, and mise. Perform duties at a banquet carving station, check produce and meats for freshness, and setup, prepare, and breakdown stations.

Why It Might Be a Fit

Must be able to work in a fast-paced kitchen environment, prioritize and organize workload, and communicate effectively with restaurant staff and culinary staff.

Requirements

• 2 years related work experience
• Valid TB Clearance
• Food Safety Certificate, preferred
• Must be able to multi-task

Benefits

• medical
• drug
• vision
• dental care
• life insurance
• paid vacation and sick leave
• dining and golf discounts