Cook III - Levant Restaurant

The Condado Collection•San Juan,

3d•Onsite

About The Position

The Cook III works at the Levant Restaurant, a Mediterranean-inspired dining experience curated by Chef Michael White within The Condado Collection, a hospitality group in Puerto Rico. The role is responsible for operating an assigned kitchen station and preparing high-quality menu items according to recipes and service requirements. The Cook III helps maintain food quality, safe food-handling practices, and efficient kitchen operations while supporting the team and the property’s financial goals. The Condado Collection describes its workplace as committed to diversity, inclusion, and a people-first culture.

Requirements

Hospitality-oriented.
Previous experience as a cook or in a similar role in a fine-dining setting.
Able to handle difficult situations effectively.
Able to work quickly and efficiently, especially under pressure.
Able to bend, squat, stand for long periods, stretch, and reach overhead and below the knees.
Able to lift up to 60 pounds.
Flexible to work various shifts, including evenings, weekends, and holidays.
Able to work well under pressure with minimal supervision.
Technical culinary knowledge.
Bilingual in English and Spanish.

Responsibilities

Take responsibility for and maintain the assigned kitchen station.
Ensure station food preparation is ready and the station is properly set up on time for each service period.
Prepare food according to supervisor-designated recipes and ensure the correct quality and quantity.
Send food to the correct area on time and prepare menu items promptly according to recipes and the menu.
Follow production charts.
Clean preparation areas, equipment, work surfaces, and serving areas to maintain safe and sanitary food-handling practices.
Check food and ingredient quality and freshness, track old and new items, and rotate stock.
Regulate ovens, broilers, grills, and roasters to store and cook food at appropriate temperatures.
Season and cook food according to recipes or personal judgment and experience.
Weigh, measure, and mix ingredients according to recipes.
Estimate food consumption and requisition or purchase supplies or retrieve food from storage.
Consult with supervisory staff on menu planning, costs, and special-event needs.
Keep records and accounts.
Understand how kitchen operations affect the property’s financial goals and objectives.
Follow company safety and security policies, report accidents, injuries, and unsafe work conditions, and complete safety training and certifications.
Maintain positive working relationships and support the team in reaching common goals.
Maintain a clean and professional uniform and personal appearance, and protect confidential proprietary information.
Perform other reasonable duties requested by supervisors.