Cook 3

Prepares soups, sauces, vegetables, and starches. Prepares breakfast, lunch, dinner meal periods. Prepares seafood, poultry entrees; cooks meats; broils steaks and seafood to quality standards. Assembles entrees. Works in restaurant and/or banquet operations. Assists in outside catering. Performs other duties as assigned.

Responsibilities

Prepares soups, sauces, vegetables, and starches; Prepares breakfast, lunch, dinner meal periods; Prepares seafood, poultry entrees; cooks meats; broils steaks and seafood to quality standards; Assembles entrees; Works in restaurant and/or banquet operations; Assists in outside catering; Performs other duties as assigned

Requirements

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); Willing to work nights, holidays, weekends ranging from 5 a.m. to 11 p.m.; Ability to interact with co-workers in a professional manner; Ability to read food orders and production charts; Ability to maintain standards listed below; Physical requirements: transporting weights up to 50 pounds; standing for long periods of time; extensive use of stairs

Benefits

Benefit eligibility upon completion of probationary period