The Cook III prepares food in accordance with production requirements and standard recipes and is most often assigned to fry, pantry or salad station. The Cook III maintains a clean, sanitary and safe station at all times to ensure safe and quality products are delivered to guests. The successful Cook III will efficiently set-up assigned station, produce products consistent with quality standards and recipes, and have exemplary attendance.
Responsibilities of Gold Key|PHR hourly Associates:
Associate Responsibilities specific for this role and Department:
Type | Qualification |
Education | High school education or equivalent experience |
Experience | Minimum one year food service or related work |
Skill | Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill |
Education | Able to read, write and speak basic English. |
Skill | Able to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation. |
Education | Able to understand and apply basic mathematical skills (addition, subtraction, multiply and division in all units of measure) in order to obtain correct dilution ratios, portion control, etc. |
Experience | Prefer at least 2 years experience working in a high volume kitchen |
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