Cook 3

COOK - LEVEL 3

LOCATION: Wallace NC - River Landing Clubhouse

This position reports directly to the Executive Chef, Sous Chef, and any other Kitchen supervisor. Indirectly reports to all front of house managers when needed. This position has many specific duties and may vary on a daily basis. General overall ability to grasp basic kitchen duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES Include the following. Other duties may be assigned:

• To maintain an appropriate personal hygiene level
• To understand and follow the proper sanitation practices in all working environments
• To wear a clean, presentable uniform at all times
• Be able to follow instructions and ability to read, understand, and prepare recipes correctly
• Ability to learn general operating knowledge of all kitchen equipment safely and correctly
• Ability to learn general knowledge of proper cleaning of all kitchen equipment and areas
• Practices safe working habits at all times
• Understands the proper safe storage of all food items
• Ability to set up various cooking stations for lunch, dinner, and banquet operations
• To maintain a professional and courteous manner at all times when communicating with all team members and guest
• Ability to perform any tasks assigned in the kitchen
• Can independently execute all menu items or events as needed
• Offers open availability for all needs pertaining to the restaurant or events team
• Carries out other duties as defined by management.

• Ability to learn kitchen knife skills
• Ability to learn basic kitchen equipment skills
• Ability to learn general principals of cooking
• Aptitude to perform cooking tasks
• Ability to perform multiple job task at the same time

• Ability to stand, walk, bend, and squat for extended hours at a time
• Ability to lift and carry up to 50 lb. on a regular basis
• Ability to work in hot and cold environments