Cook III

The role of a Cook III is to prepare food items for food outlets according to designed menus, recipes and sample photographs.

• Set up station with predetermined mise en place to ensure everything will be ready for service.
• Prepare food items for Members and guests using a quality predetermined method in a timely and consistent manner.
• Cook all food according to recipes, quality standards, presentations standards, and food preparation checklist.
• Demonstrates safe and proper use of equipment at all times. Perform duties in a safe manner.
• Reduce waste in the kitchen to a minimum.
• Consult with the Sous Chef on a daily basis on the Restaurant outlet service.
• Understand and implement the basic culinary tasks and procedures such as FIFO, labeling and sanitation.
• Monitor all food quality and presentation while preparing food.
• Stock and rotate food; alert the Sous Chef in regard to low inventory items.
• Work on the line, salad station, and prep station or any other stations as needed.
• Control the pace of the food orders and set the tone for the ticket flowing process.
• Test foods to determine if they have been cooked sufficiently.
• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, oven steam table, and flat top grill.
• Advise in the preparation of ingredients for cooking, including portioning, chopping, and storing food.
• Label, date, store and rotate all products while maintaining assigned stock levels. Control food items requested, ensuring stock is
maintained without over production.
• Demonstrate proper production of food items, working efficiently to achieve maximum productivity.
• Assist in the set-up and break down of work station.
• Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures.
• Prepare cold food items while adhering to recipe file. Monitoring taste and visual appearance.
• Cut, trim, and bone meats and poultry for cooking.
• Practice basic sanitation and stock rotation and refrigerator cleanliness; keep all work areas clean and tidy.
• Proficiently perform duties on cold entree lines, as well as duties involving food preparation as required.

The role of a Cook III is to prepare food items for food outlets according to designed menus, recipes and sample photographs.

• Set up station with predetermined mise en place to ensure everything will be ready for service.
• Prepare food items for Members and guests using a quality predetermined method in a timely and consistent manner.
• Cook all food according to recipes, quality standards, presentations standards, and food preparation checklist.
• Demonstrates safe and proper use of equipment at all times. Perform duties in a safe manner.
• Reduce waste in the kitchen to a minimum.
• Consult with the Sous Chef on a daily basis on the Restaurant outlet service.
• Understand and implement the basic culinary tasks and procedures such as FIFO, labeling and sanitation.
• Monitor all food quality and presentation while preparing food.
• Stock and rotate food; alert the Sous Chef in regard to low inventory items.
• Work on the line, salad station, and prep station or any other stations as needed.
• Control the pace of the food orders and set the tone for the ticket flowing process.
• Test foods to determine if they have been cooked sufficiently.
• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, oven steam table, and flat top grill.
• Advise in the preparation of ingredients for cooking, including portioning, chopping, and storing food.
• Label, date, store and rotate all products while maintaining assigned stock levels. Control food items requested, ensuring stock is
maintained without over production.
• Demonstrate proper production of food items, working efficiently to achieve maximum productivity.
• Assist in the set-up and break down of work station.
• Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures.
• Prepare cold food items while adhering to recipe file. Monitoring taste and visual appearance.
• Cut, trim, and bone meats and poultry for cooking.
• Practice basic sanitation and stock rotation and refrigerator cleanliness; keep all work areas clean and tidy.
• Proficiently perform duties on cold entree lines, as well as duties involving food preparation as required.