Cafeteria Cook III
Core
Producing hot and cold food items for restaurant and catering functions while maintaining cleanliness and food cost control.
Role type
Senior line cook (hospitality)
Builds
Hot and cold food items for service
Domain
Luxury hospitality / Food service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Cooking on carving, pasta, omelet, and stir fry stations; Food safety and sanitation standards; Portion control; Inventory management; Meat preparation (cutting, trimming, boning); Vegetable preparation (washing, peeling, cutting, shredding); Baking, broiling, sautéing, and steaming; Recipe adherence; Buffet stocking assistance
Preferred skills
Ability to work all banquet functions; Reading BEO (Banquet Event Orders); Managing food waste and usage
Technologies
None
Responsibilities
Prepare food of consistent quality following standards; Date and rotate food containers per SOP; Cook orders including special requests; Control food waste and assist in correcting food cost problems; Check pars and determine necessary preparation; Assist in prep work for the next shift; Return unused food to storage areas
Seniority
Mid-level individual contributor