Culinary Residence - Teaching Restaurant - Cook III

Position: 1856 - Culinary Residence - A Teaching Restaurant - Cook III - Part Time and Full Time Available

Job Description

We pay approximately 55% of our employee's benefits. Complimentary meals for every shift worked.

Responsibilities

• Plan, prepare, set up, and provide quality service in all areas of restaurant production including all menu items supplied by outlet kitchen.
• Display and present all items as designated by sous chef for service.
• Ensure all mise en place is completed to satisfaction of supervisor or sous chef.
• Follow established recipes and plating guides, maintain and organize station and equipment, meeting Chef's expectations.
• Maintain a positive work environment.
• Perform knife skills; season food properly; follow processes and rules in employee handbook.
• Fill out all requisitions properly.
• Rotate product in walk‑in cooler; clean and maintain equipment; adhere to state sanitation/health regulations and hotel requirements.
• Organize and set up workstation quickly; rotate, label, and date all food; follow cleaning schedule.
• Inspect and clean food preparation areas, ensuring safe and sanitary food handling practices.
• Ensure foods are stored and cooked at correct temperatures; regulate oven, broiler, grill, and roaster temperatures.
• Check for freshness and quality, keep track of inventory, rotate stock.
• Turn or stir foods for even cooking; season and cook food according to recipes or judgment.

Qualifications

• High school diploma or equivalent vocational training certificate.
• Two years experience in culinary field, or previous experience as outlined in CBA for Group III position.
• Ability to read, write, and understand English to complete requisitions and communicate.
• Understanding of food production, kitchen equipment, and recipe calculations.
• Knowledge of meat temperatures, kitchen equipment operation, and basic mathematics for recipes.

Skills & Abilities

• Knife skills and proper seasoning.
• Effective communication with internal customers (stewarding, service staff).
• Following processes and employee handbook rules.
• Organizing and setting up workstation efficiently.
• Rotating, labeling, and dating food.
• Cleaning schedule adherence.
• Problem sensitivity and ability to recognize potential issues.
• Arm‑hand steadiness and manual dexterity.
• Speech clarity and effective listening.
• Prioritizing, organizing, delegating, and following through on tasks.
• Calm, clear thinking under pressure and ability to resolve problems using judgment.
• Teamwork and collaboration.
• Ability to butcher meat and work at any station in the kitchen as required by CBA.
• Basic mathematical calculations.

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