Cook III

Pacific Hospitality Group•Phoenix, AZ

4d•Onsite

About The Position

The Cook III is an entry-level culinary professional responsible for supporting daily kitchen operations through food preparation, basic cooking duties, and maintaining a clean and organized work environment. This position provides an excellent opportunity for individuals seeking to develop their culinary skills while working alongside experienced chefs and kitchen professionals.

Requirements

High school diploma or equivalent preferred.
Minimum of two (2) years of culinary or food service experience in a restaurant, hotel, healthcare, senior living, catering, or institutional setting.
Working knowledge of food preparation techniques, cooking methods, and kitchen equipment.
Understanding of food safety, sanitation, and HACCP principles.
Ability to work independently and prioritize tasks in a fast-paced environment.
Strong organizational, communication, and teamwork skills.
Food Handler Certification or ServSafe Certification preferred.

Responsibilities

Prepare, cook, and present a variety of menu items according to standardized recipes, production schedules, quality standards, and presentation guidelines while ensuring proper temperatures, consistency, and portion control.
Complete daily food preparation, including washing, peeling, chopping, slicing, portioning ingredients, and maintaining mise en place to support efficient kitchen operations and meal service.
Operate assigned kitchen stations independently while supporting timely food production during regular meal service, banquets, catering, special events, and special dietary requests.
Monitor food quality, freshness, presentation, and inventory levels throughout production and notify culinary leadership of any quality, supply, or operational concerns.
Maintain clean, organized, and sanitary kitchen workstations, equipment, storage areas, and food preparation spaces in compliance with food safety, sanitation, HACCP, health department, and workplace safety regulations.
Receive, inspect, label, store, and rotate food products using First-In, First-Out (FIFO) inventory practices while assisting with stock control, product requisitions, and inventory management.
Operate kitchen equipment safely and responsibly while ensuring equipment is properly maintained and reporting maintenance or operational issues as needed.
Support efficient kitchen operations by communicating effectively with culinary leadership and service staff regarding production schedules, inventory needs, staffing, equipment issues, and operational priorities.
Assist in controlling food costs by minimizing waste through proper food handling, production planning, ingredient utilization, inventory management, and portion control.
Provide guidance and support to junior kitchen staff by assisting with task coordination, training, and mentoring to promote teamwork, consistency, and high-quality food production.
Serve as the acting kitchen lead in the absence of the Sous Chef or Kitchen Manager, as assigned, by coordinating workflow, supporting team members, and ensuring efficient kitchen operations.
Adhere to all organizational policies, procedures, and professional standards while contributing to a culture of teamwork, accountability, continuous improvement, and exceptional guest service.
Perform other duties as assigned by culinary leadership.