Cook s Kitchen

About the Role

Job Summary: Cook III will prep, set up, and provide quality service in all areas of Banquet kitchen production,

including, but not limited to, all menu items supplied by the outlet kitchen. Supervisory Responsibilities: Duties &

Responsibilities: Displays and presentations of all items designated by the sous chef for service. Complete

mise-en-place to the satisfaction of the supervisor and or sous chef. Properly rotate the product in the walk-in cooler.

Clean and maintain equipment. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

Organize workstations quickly and efficiently. Performs other related duties as assigned. Required Skills & Abilities:

Responsibilities

• Perform core duties as described.

Requirements

• Relevant experience or willingness to learn.

Benefits

• Benefits per job description.

Compensation

To be discussed.

Location & Schedule

Per job description.

How to Apply

Use the “Apply” button.