This position performs all functions of a Cook 1 and Cook 2, while also maintaining adequate supply of menu items and ensuring assigned facilities are sanitary and equipment is operational. The Cook III is responsible for inspecting assigned areas, coordinating cleaning activities, and regularly checking food in steam tables for freshness. This role also involves protecting company assets, maintaining portion controls, and providing leadership and training to lower-level cooks. Continuous learning of cooking knowledge through various resources and discussions with culinary leadership is also expected.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed