Cook III

• Prepare ingredients for cooking, including portioning, chopping, and storing food
• prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
• operate ovens, stoves, grills, microwaves, and fryers
• monitor food quality while preparing food
• set-up and break down work station
• wash and disinfect kitchen area, tables, tools, knives, and equipment
• report maintenance needs, accidents, injuries, and unsafe work conditions to manager
• develop and maintain positive working relationships with others
• support team to reach common goals.

• Prepare ingredients for cooking, including portioning, chopping, and storing food
• wash and peel fresh fruits and vegetables
• weigh, measure, and mix ingredients
• prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
• operate ovens, stoves, grills, microwaves, and fryers
• test foods to determine if they have been cooked sufficiently
• monitor food quality while preparing food
• ensure uniform and personal appearance are clean and professional
• adhere to quality expectations and standards
• stand, sit, or walk for an extended period of time or for an entire work shift
• reach overhead and below the knees, including bending, twisting, pulling, and stooping
• move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance
• complete safety training and certifications.

None

• Access to culinary training opportunities through Rouxbe Cooking School
• equal opportunity employer fostering cultural diversity
• opportunities for training, development, and recognition
• holistic well-being focus
• camaraderie with a diverse team.