Cook III - Serafina San Juan

The Condado Collection

About The Position

The Cook III prepares top-quality menu items in a timely manner according to recipes and menu specifications. The role supports safe, sanitary, and efficient kitchen operations by preparing and cooking food, maintaining station readiness and food quality, rotating and storing ingredients properly, and following production charts. The Cook III works with supervisory staff on menus and supply needs, maintains records, follows company safety and security procedures, and contributes to team goals and guest service at Serafina San Juan.

Requirements

Hospitality oriented.
Able to bend, squat, and stretch; stand for 2–3 hours at a time; and lift up to 50 pounds.
Able to handle difficult situations effectively.
Works well under pressure, including with minimal supervision.
Technical culinary knowledge.
Flexible to work various shifts, including weekends and holidays.
Good communication skills in Spanish and English.

Responsibilities

Set up the assigned station properly and on time for each service period.
Prepare food according to recipes designated by the supervisor and ensure food quality and quantity are correct.
Send food to the correct area on time.
Cook and prepare menu items in a timely manner according to recipes and menu specifications.
Follow production charts closely.
After service, turn off and clean preparation areas, equipment, work surfaces, and serving areas to support safe and sanitary food handling.
Check the quality and freshness of food and ingredients, track old and new items, and rotate stock.
Store and cook food at the correct temperatures by regulating ovens, broilers, grills, and roasters.
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 procure food from storage.
Consult with supervisory staff on menu planning, considering costs and special-event needs.
Keep records and accounts.
Understand the effect of kitchen operations on the property's financial goals and objectives.
Follow company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to the manager.
Develop and maintain positive working relationships and support the team in reaching common goals.
Meet quality expectations and standards.
Maintain a clean and professional uniform and personal appearance, and protect confidential proprietary information.
Perform other reasonable duties as requested by the supervisor.