Cook 3
1 month ago
- Maintains sanitation of station.
- Prepares and cooks food, soups and sauces.
- Prepares some breakfast meals.
- Performs other duties as assigned.
- Prepares seafood, poultry entrees; cooks meats; broils steaks and seafood to quality standards.
- Assembles entrees.
- Associate Culinary Degree or Certificate in Culinary Arts from technical school
- At least 4 years restaurant cooking experience including some broiler work (formal culinary training will substitute for 2 years work experience on an equal time basis)
- Ability to (1) interact with co-workers in a professional manner; (2) transport weights up to 30 pounds; (3) read food orders and production charts; (4) meet standards listed below
- Maintain a positive, enthusiastic outlook; smile and greet guests, employees, managers, and supervisors
- Show respect for and cooperate at all times with those for whom and with whom you work
- Report to work as scheduled and on time
- Meet appearance standards
- Perform assigned tasks accurately and on time.
- Beautiful historic setting
- Competitive benefits for eligible employees include:
- health insurance
- pension plan
- vision plan
- medical and dependent care flexible spending accounts
- Sick, vacation, and holiday pay
- 401(k) plan with a portion of contributions matched
- life insurance
- long-term disability
- accidental death and dismemberment insurance
- group travel accident insurance
Source: Hospitality Online
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Cook 3
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