Cook III - Levant Restaurant

The Condado Collection

About The Position

The Cook III works at the Levant Restaurant, preparing high-quality menu items in a fine-dining setting. The role is responsible for mastering an assigned kitchen station, ensuring it is prepared on time for each service, and following recipes, production charts, and food-safety practices. The Cook III supports kitchen operations by maintaining food quality, freshness, correct storage and cooking temperatures, and timely delivery of dishes. The position also contributes to inventory and supply needs, recordkeeping, menu planning, and the property’s financial goals. The role requires flexibility across shifts, including evenings, weekends, and holidays, and the ability to work effectively under pressure, independently or as part of a team.

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.
Technical culinary knowledge.
Bilingual in English and Spanish.
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, including with minimal supervision.

Responsibilities

Dominate the assigned kitchen station and ensure its food preparation is ready for every shift.
Set up the station properly and on time for each service period.
Prepare food according to recipes designated by the supervisor and follow production charts.
Ensure food quality and quantity are correct and send prepared food to the correct area on time.
Cook and prepare top-quality menu items in a timely manner according to recipes and the menu.
Clean preparation areas, equipment, work surfaces, and serving areas, following safe and sanitary food-handling practices.
Check the quality and freshness of food and ingredients, track old and new items, and rotate stock.
Maintain correct food storage and cooking 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 and understand how kitchen operations affect property financial goals and objectives.
Follow company safety and security policies, report accidents, injuries, and unsafe work conditions, and complete required safety training and certifications.
Develop 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 job duties as requested by supervisors.