Line Cook III

Position Purpose

The Cook III is responsible for assisting in the preparation, setup, production, and quality control of food items across various kitchen stations. This role supports the culinary team by preparing meats, fish, vegetables, breads, sauces, stocks, seasonings, and other menu components in accordance with established recipes, standards, and health regulations to ensure consistent, high-quality products for guests.

Essential Functions

• Prepare food items according to standard recipes or as directed by the supervisor to ensure consistency, quality, and timely service.
• Assist in the setup and breakdown of assigned kitchen stations.
• Transport and handle food products and supplies, including lifting heavy items as required for production.
• Visually inspect, select, and use only the freshest and highest-quality fruits, vegetables, meats, and other ingredients.
• Monitor proper storage, labeling, and rotation of food products, with particular attention to fresh produce and portion control.
• Maintain cleanliness and organization of all refrigeration units, storage areas, and workstations in compliance with Health Department regulations.
• Ensure all kitchen equipment in assigned work areas is clean, sanitized, and in proper working condition.
• Accurately read and follow recipes, applying basic mathematical skills for measurements, portions, and scaling.
• Prepare requisitions for food and supply items needed for daily production at the workstation.
• Follow all food safety, sanitation, and hygiene standards at all times.
• Work effectively as part of a team to support smooth kitchen operations and service flow.

Supportive Functions

In addition to essential duties, this position may be required to perform the following supportive functions based on operational needs:

• Perform general cleaning tasks using approved hotel or kitchen cleaning products as assigned.
• Keep floors clean and dry to prevent slip and fall hazards.
• Assist with moving supplies, equipment, and deliveries as required.
• Respond promptly to spills and assist with unexpected cleaning or operational needs.

Perform other duties as assigned by the supervisor or kitchen management

All your information will be kept confidential according to EEO guidelines.