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Line Cook - Hiring 18 And over
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- Reporting to the Sous Chef, The Cook III prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product while providing general supervision to kitchen staff in order to ensure food is to standards.
- Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
- Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.
- Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.
- Prepares for rush period of work without getting behind and control's waste at end of service.
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