Job Summary/Overview The Level 3 Cook is a senior member of the culinary team responsible for supervising kitchen operations, maintaining acceptable dining standards, and supporting the Lead Chef, Sous Chef, or Executive Chef in leadership, training, and quality control. This role bridges daily execution and management oversight. Essential Duties and Responsibilities The following statements describe the principal functions of this position and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may be expected to perform other duties as assigned, including working in other areas to cover absences or balance the workload. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Supervise and coordinate multiple stations to ensure consistent quality and timing. Lead service by calling orders, managing pacing, and ensuring smooth communication between the kitchen and the front of house. Ensure proper execution, seasoning, and presentation of every dish leaving the line. Train, mentor, and evaluate cooks at all levels to develop their culinary and leadership skills. Assist in menu planning, recipe development, and tasting sessions. Support inventory management, ordering, and cost control efforts. Monitor food storage, labeling, and rotation for maximum freshness and safety. Oversee prep lists, scheduling, and delegation of kitchen tasks. Maintain a culture of teamwork, respect, and professionalism in the kitchen. Step in for the Sous Chef or Executive Chef during absences or special events. Participate in staff meetings and contribute feedback on workflow and efficiency. Lead by example in adhering to sanitation and safety protocols. Inspect stations before and after service to ensure cleanliness and readiness. Coordinate with FOH managers to handle special requests and dietary accommodations. Assist with hiring, onboarding, and performance reviews of kitchen staff. Performs other duties as assigned. Qualifications (Education, Experience, Technical Skills) High School Diploma or equivalent. A culinary degree or vocational training is a plus. Minimum 4-5 years of progressive culinary experience in fine dining. Strong leadership, coaching, and communication skills. Excellent understanding of culinary techniques, kitchen management, and plating aesthetics. Ability to manage high-pressure situations with calm and control. Proficiency with inventory systems and food cost management. Food Handler's or ServSafe Certification preferred.

Skills and Knowledge:

Expert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying). Strong leadership, organizational, and time-management skills. Excellent verbal communication and interpersonal skills. Ability to work calmly and efficiently in a fast-paced, high-pressure environment. Works well in a fast-paced kitchen Expert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying). Excels at project management and is organized Strong organizational, problem-solving, and leadership skills Must be able to read, write, and understand English Personal Attributes Safety-minded Professional and friendly (Even in challenging situations) Self-motivated Honesty and integrity Attention to detail Team-oriented/team player Organizational Relationship Reports to:

Lead Chef Supervises:

None Certifications and Licenses A valid Florida Driver's License with an acceptable driving history is required. ServSafe Food Manager