Culinary - Line Cook 3
About The Position
The Cook III is a highly skilled culinary professional responsible for advanced station execution, leadership support, and consistent delivery of elevated menu items in alignment with Vinarosa Resort’s luxury dining standards. This role plays a critical part in delivering exceptional guest experiences through technical proficiency, refined presentation, and disciplined adherence to recipes and food safety standards across restaurant, bar, and banquet operations. The Cook III operates with a high level of independence, supports service flow during peak periods, and assists culinary leadership with training, quality control, and station oversight. Strong attention to detail, efficiency, and professionalism are essential to success in this role. The position contributes to operational excellence, waste reduction, and consistency of execution. By modeling integrity, collaboration, and results-oriented performance, the Cook III reinforces guest trust and team development.
Requirements
- Minimum of 4 years of cooking experience in a hotel, resort, or upscale restaurant environment preferred
- Advanced proficiency in multiple stations and cooking techniques
- Strong understanding of food safety, sanitation, and quality control standards
- Ability to lead by example and support junior team member development
- Excellent time management, communication, and organizational skills
Responsibilities
- Independently execute complex menu items according to established recipes and plating standards
- Operate advanced stations efficiently during high-volume service with minimal supervision
- Ensure consistent food quality, taste, temperature, and presentation across all service periods
- Support mise en place planning and execution to maintain station readiness
- Assist with training, coaching, and mentoring of Cook I and Cook II team members
- Provide quality control support and corrective guidance during service as needed
- Execute banquet and special event food production with precision and timing
- Maintain strict compliance with food safety, sanitation, and HACCP standards
- Ensure proper storage, labeling, dating, and FIFO rotation of all food products
- Maintain clean, organized, and safe workstations and kitchen equipment
- Identify and communicate product shortages, quality concerns, or equipment issues promptly
- Support inventory awareness, receiving, and cost-conscious utilization of ingredients
- Collaborate closely with culinary leadership and front-of-house teams to support service flow
- Demonstrate leadership presence, accountability, and integrity in daily kitchen operations
- Maintain a guest-first mindset through consistent execution and elevated food quality
- Serve as a role model for professionalism, cleanliness, and work ethic
- Communicate clearly and calmly during high-pressure service periods
- Support a collaborative, respectful kitchen culture across all shifts
- Take ownership of station performance and service outcomes
- Contribute to a culture of continuous improvement, learning, and operational excellence
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
