Cook III

Overview A Cook III is responsible for preparing any or all of the following: vegetables, starches and meats, basic soups and sauces. Additional responsibilities include set up for buffets and banquets. A Cook III will develop culinary skills, speed and cleanliness and organizational skills.ESSENTIAL FUNCTIONS OF THE POSITIONFollowing production sheets to ensure efficient ordering of food and accurate production. Use products to their full potential, minimizing waste and using proper food rotation principles.Inventory par stocks and order appropriate quantities of food for upcoming business.Oversee all production pertaining to shift on duty.Communicates effectively with peers and supervisors.Flexibility in dealing with business levels and front of house.Comply with all sanitation standards and health department regulations as outlined in training manual.To be trained in the proper use of chemicals in the kitchen, MSDS-including familiarizing yourself and learning to read labels and MSDS’s.Must be at station in uniform ready to work at the time shift starts.Must comply with grooming standards as outline in Hourly Employee Handbook and training manual for kitchen employees, hair must be restrained and there is no jewelry allowed.Must wear proper uniform as provided by Stonewall Resort at all times. Must wear black, non-skid type shoes provided by you.Must leave work area clean and sanitized at end of each shift.Carry out the policies and procedures of Stonewall Resort and Benchmark Hospitality Group while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service.Follow safety procedures to ensure a safe working environment.Provide assistance in other job classification as determined necessary by immediate superior.Successful understanding and compliance with STO’s.Environment includes drastic temperature changes from 0 degrees to 110 degrees. Must be able to work with and around potentially dangerous equipment such as deep fryers, ovens, steamers, mixers, grinders, sheeters, slicers, etc. Additional equipment includes dishwashers, knives, proof boxes, refrigerators, freezers, grills, smokers, and broilers. Must be able to work under fluorescent lighting. QualificationsMust be skilled in the preparation of vegetables, meats and fish, grains, pastas, soups & sauces.Must have knowledge of buffet preparations; line cooking, soups and sauces.Must be able to communicate with supervisors and peers, must be of legal age to operate kitchen machinery (slicers, grinders, sheeters, mixers).