Cook III Main Kitchen
Core
Prepares and cooks menu items in a high-volume hotel kitchen, ensuring food quality, safety, and timely service for guests.
Role type
Culinary cook (IC)
Builds
Prepared dishes and menu items for hotel dining venues
Domain
Hospitality / Food Service
Required skills
Food preparation, cooking techniques, portion control, food sanitation standards, kitchen equipment operation, inventory rotation, plating, waste minimization, safety compliance
Preferred skills
Culinary training/certification, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units, cooking equipment
Responsibilities
Set up and organize work area with supplies and equipment; Receive, inspect, and rotate food products; Prepare and store raw food products; Follow standardized recipes for cooking; Adhere to portion control and minimize waste; Plate foods according to guidelines; Monitor finished product waiting times; Follow food sanitation standards; Monitor refrigeration and holding temperatures; Clean and sanitize work surfaces and equipment; Use kitchen equipment safely; Notify supervisor of equipment malfunctions or hazards; Clean and break down work area at end of shift
Seniority
Entry-level to Mid-level, hands-on IC
