FT-Kitchen Cook III

Camelback Hospitality PE LLC•Paradise Valley, AZ

About The Position

The Kitchen Cook III prepares and presents high-quality menu items while maintaining standards of food quality, consistency, cleanliness, and organization in the kitchen. The role performs assigned hot-line and food-preparation duties, following recipes and production sheets and paying close attention to flavor and presentation. The Kitchen Cook III helps deliver the resort’s luxury dining experience through teamwork, craftsmanship, and pride in each dish. The position includes preparing items in an assigned area, cleaning and breaking down the station after meals and at the end of shifts, reducing food waste through proper preparation and storage, and maintaining sanitation and equipment. The Cook III follows Maricopa County Health Department regulations and resort guidelines, works effectively with support departments and colleagues, and maintains a positive, professional attitude while producing quality food efficiently, including under pressure. Additional duties may be assigned by the Chef, Sous Chef, and/or Cook I.

Requirements

High school diploma or GED equivalent.
Current Food Handler’s Card.
Two years of high-end kitchen experience.
Experience with hospitality and customer service.
Ability to work well with support departments to ensure products are prepared on time and to a high-quality standard.
Ability to maintain a pleasant disposition and function efficiently in a high-stress environment.
Solid interpersonal, organizational, and problem-resolution skills.
Ability to work on slippery surfaces and stand for long periods near hot equipment such as ovens and burners.
Ability to lift 100 pounds and carry 50 pounds.
Ability to listen effectively and speak and write English clearly.
Responsible, insightful, detail-oriented, and self-motivated.
Ability to work flexible and long hours.
Ability to deliver quality products quickly while under pressure.
Ability to extend arms, bend, and stoop to reach materials.
Good communication skills and ability to work as part of a team and motivate others.
Ability to maintain high standards of work quality and quantity, professionalism, ethics, and a positive attitude toward guests and coworkers.

Nice To Haves

Culinary education.

Responsibilities

Prepare items in the assigned area according to designated recipes and production sheets.
Break down and clean the station after each meal and at the end of the shift.
Reduce waste through proper food preparation and storage.
Maintain sanitation, organization, and cleanliness, including compliance with Maricopa County Health Department regulations at the assigned station.
Properly maintain and care for kitchen equipment.
Follow resort guidelines and procedures.
Work cooperatively with support departments, guests, vendors, coworkers, and management, maintaining a positive and professional atmosphere.
Maintain consistent food quality, taste, and presentation while delivering quality products quickly and under pressure.
Perform additional duties as requested by the Chef, Sous Chef, and/or Cook I.
Promote excellent guest relations and uphold Sanctuary Commitments and resort standards.