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Cook III

Already have substantial experience in a commercial kitchen and looking to show off your skills? Our Cook III's are committed to their culinary careers and proving they have what it takes to take on leadership roles within the kitchen. 


Essential Duties & Responsibilities:

  • Preparation of stocks, soups, sauces, salads, vinaigrettes, dressings, hors d’oeuvres and appetizers.
  • Prep, trim and portion proteins; break down fish, shellfish and crustaceans.
  • Grill, roast, braise, poach and/or sauté to exacting specifications.
  • Assist Chef with daily prep lists.
  • Read and update Banquet Orders if applicable.
  • Assist in orientation, training and supervision of kitchen personnel as directed.
  • Communicate well.
  • Practice proper food storage principles.
  • Manage waste issues and portion controls.
  • Maintain a constantly safe, clean  and sanitary work environment.
  • Exhibit keen customer service skills, specifically caring for guests’ special dietary needs.
  • Assist with quality control and presentation oversight.
  • Observe mechanical safety of kitchen equipment and report maintenance needs to supervisor.
  • Commitment to honesty, integrity, safety, professionalism, pride, teamwork and fun.
  • Other responsibilities as assigned by management.

Key Competencies:

  • Understand and carry out innovative practices.
  • Exhibit extraordinary drive and passion for food.
  • Possess exceptional organizational and creative skills.
  • Operate any kitchen safely.
  • Work in, guide and lead a team environment with enthusiasm and pride.
  • Follow kitchen grooming standards to the letter.
  • Observe and help others conform to all company policies and procedures.
  • Leave workstation surgically clean at the end of shift.

Minimum Required Qualifications:

  • A high school Diploma or equivalent is required.
  • Five years’ experience in commercial kitchen environment.
  • Experience in a kitchen as a Cook II or equivalent.
  • Willing and able to work lengthy days, nights, holidays and weekends as necessary.

Preferred Qualifications:

  • Hospitality or culinary degree.
  • Managerial experience.
  • Area/Regional food knowledge.
  • Should be able to write simple correspondence.
  • Must be able to present information is small group settings such as with co-workers or guests.
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