Cook III Bank & Bourbon
Core
Preparing and cooking menu items in a high-volume hotel kitchen while ensuring food quality, safety, and timely service.
Role type
Cook III
Builds
Prepared dishes for hotel guests
Domain
Hospitality / Culinary
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, recipe adherence, portion control, food sanitation, kitchen equipment operation, temperature monitoring, waste minimization, plating, inventory rotation
Preferred skills
Upscale hotel or restaurant experience, culinary training/certification
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Set up and organize work area with necessary supplies and equipment; Receive, inspect, and rotate food products to ensure freshness; Prepare and store raw food products properly; Follow standardized recipes in the preparation and cooking of menu items; Adhere to established portion control guidelines and minimize waste; Plate foods according to established presentation guidelines; Monitor finished product waiting to ensure timely service; Follow all Governmental Food Sanitation Standards; Monitor refrigeration and holding temperatures and clean/sanitize work surfaces; Use kitchen equipment safely according to manufacturer recommendations; Clean and break down work area at end of shift; Ensure all closing side work is complete and kitchen is secure.