Cook III - Vast

Coury Hospitality•Oklahoma City, OK

10d•Onsite

About The Position

Cook III prepares and cooks a variety of foods using methods such as steaming, baking, boiling, frying, broiling, and grilling, following production schedules, recipes, quality and presentation standards, and food preparation checklists. The role includes gathering and preparing ingredients, portioning and serving food, monitoring food quality and temperatures, and keeping workstations, kitchen areas, tools, and equipment clean and sanitized. The Cook III follows food safety, sanitation, and company policies, controls waste and food costs, and maintains effective communication and teamwork. Additional duties may be assigned or revised according to business volume and operational needs.

Requirements

Ability to follow recipes and calculate recipe quantities.
Ability to adapt to change, new situations, staffing changes, and procedural changes.
Ability to follow verbal and written instructions.
Ability to maintain food quality regardless of business volume or staffing levels.
Ability to make decisions as needed to ensure quality guest service.
Ability to maintain effective working relationships with fellow employees.
May be required to work nights, weekends, and/or overtime.
Ability to tolerate frequent repetitive motions and extreme hot or cold conditions, including temperature changes between a moist, steam-heated environment and cold refrigerators or freezers.
Ability to stand or walk for six hours or longer.
Ability to stoop, squat, and/or kneel frequently.
Ability to occasionally push, pull, lift, and carry from 0 to more than 50 pounds, including carts, pans, and food trays.
Ability to reach and frequently twist the trunk and neck.

Responsibilities

Prepare a variety of foods using different cooking methods and meet production schedules.
Pull sufficient quantities of ingredients according to menu forecasts; portion, chop, wash, peel, weigh, measure, and mix ingredients; and prepare cold foods.
Operate ovens, stoves, grills, microwaves, and fryers.
Set up, clear, and break down the workstation.
Prepare selected foods according to company recipes, quality and presentation standards, and preparation checklists; test foods for doneness and monitor quality.
Portion and serve food at the appropriate time in proper receptacles.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment; check appliance and food temperatures; and keep work and storage areas and floors clean and sanitized.
Report maintenance issues and other problem areas to a supervisor.
Follow company, safety, and sanitation policies and procedures, including environmental policies relevant to the role.
Maintain food at proper temperatures, use appropriate serving pans, and handle, rotate, store, cool, and prepare food according to sanitation and safety requirements.
Control waste and maintain food cost.
Continually train and retrain in food preparation, safety, and sanitation practices.
Maintain teamwork and open communication with employees and supervisors.
Use kitchen equipment safely and efficiently.
Perform additional tasks or responsibilities assigned by the manager, including duties adjusted to business volume and operational needs.