Cook III - Addison by William Bradley
Core
Foundational culinary role supporting daily restaurant operations through preparation, production, and basic execution of menu items for the Amaya restaurant at Addison.
Role type
Cook III (Junior Line Cook)
Builds
Hot and cold food items, stocks, sauces, garnishes, and buffet setups for luxury hotel dining.
Domain
Luxury Hospitality / Fine Dining
Deliverable
product features
Required skills
Basic cooking tasks, prep work (washing, peeling, cutting, portioning), knife skills, food safety and sanitation compliance, mise en place, inventory monitoring, buffet setup/breakdown.
Preferred skills
Basic kitchen experience, culinary education.
Technologies
Kitchen equipment, standard kitchen tools.
Responsibilities
Assist in preparing hot and cold food items, execute prep work, prepare simple menu components, maintain clean workstations, follow SOPs for food dating and labeling, support buffet operations, store unused food items correctly.
Seniority
Entry-level to Junior IC
