Cook III

Holiday Inn Club Vacations•Kingsbury, NV

1d•Onsite

About The Position

This position will be responsible for completing the daily preparation of food products and cooking items to order as per company specifications. Will be instrumental in new menu creation/rollout, costing of menu items, tracking labor and food costs, and oversight of culinary production. Ensures consistently great food is prepared correctly, presented appropriately, and served quickly in order to enhance the vacation experience of our guests and owners.

Requirements

Minimum of three years of cooking experience or culinary training/certification and/or equivalent combination of both
Food Handler’s card required
Must be at least 18 years old.
Ability to follow prescribed procedures and guidelines in accomplishing tasks.
Ability to be self-directed.
General knowledge of kitchen equipment required.
Ability to work in a high-pressure environment.
Ability to multitask and handle a high volume of orders as needed.

Nice To Haves

High School Diploma or GED preferred

Responsibilities

Completing the daily preparation of food products and cooking items to order as per company specifications.
New menu creation/rollout, costing of menu items, tracking labor and food costs, and oversight of culinary production.
Ensuring consistently great food is prepared correctly, presented appropriately, and served quickly.
Reading food order slips or receiving manual verbal instructions as to food required by patrons and preparing and cooking food according to instructions and recipes, working on several different orders simultaneously.
Verifying that prepared food meets requirements for quality and quantity.
Washing, cutting, and preparing foods designated for cooking; cleaning, stocking, and restocking workstations.
Maintaining sanitation, health, and safety standards in work areas; cleaning food preparation areas, cooking surfaces, and utensils.
Driving creative menu enhancements, to include costing of new items; assisting the management team with tracking of food and labor costs.
Training of junior members of the team and other duties as assigned.