Cook III

Job Description The Cook III is responsible for the preparation and presentation of menu items in accordance with established recipes, portion controls, and hotel quality standards. This entry-level culinary role supports the kitchen team in delivering consistent, high-quality food while maintaining cleanliness, organization, and a safe working environment. Prepare and plate menu items and special requests according to established recipes and standards Follow directions from supervisors and senior culinary team members Maintain consistency in food quality, presentation, and portioning Assist in minimizing waste through proper food handling and preparation techniques Keep workstations clean, organized, and compliant with Board of Health and food safety standards Participate in daily team briefings and communicate effectively with kitchen staff Work efficiently in a fast-paced environment while maintaining attention to detail Maintain a clean, neat, and professional appearance at all times Demonstrate a friendly, positive, and team-oriented attitude Remain composed and professional under pressure Follow all hotel policies, procedures, and safety guidelines Other duties as assigned Job Requirements High school diploma or equivalent preferred Culinary school training or coursework is a plus, but not required Previous kitchen or food service experience preferred (internships, school kitchens, or entry-level roles acceptable) Basic knowledge of food preparation techniques and kitchen equipment Understanding of food safety and sanitation practices; food handler certification preferred or required within a specified timeframe

Source:

Hospitality Online