Cook III

Job Summary

Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment

Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.

Qualifications:

Essential:

1. High school diploma or equivalent vocational training certificate.
2. 2 years' experience in culinary field.
3. Ability to communicate in English with guest, co-workers and management to their understanding.
4. Previous experience for position as outlined in CBA for Group III position.
5. Ability to compute basic mathematical calculations.

Desirable

1. Culinary college degree
2. Food handling certificate
3. Sanitation Certificate.
4. Ability to communicate in multiple languages