The Cook III is responsible for preparing, maintaining, and monitoring quality control for hot food items in the hotel's continuing effort to deliver outstanding service and financial profitability. The role prepares food according to designated recipes and quality standards, fulfills guest orders in a friendly, timely, and efficient manner, and maintains cleanliness and food sanitation standards. The Cook III also inspects food leaving the kitchen and follows proper food handling and storage procedures in accordance with federal, state, local, and company regulations.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed