Cook III-Food SDFC

Job Purpose:

Under the direction of the designated Sous Chef, the Cook III prepares specialty cuisine items as well as standard menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and Sycuan standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.

Job Duties and Responsibilities:

• Maintains designated workstation.
• Ensures recipes are consistent in flavor profiles, quality, and appearance.
• Knowledge of basic food products.
• Knowledge of standard and specialty food production equipment.
• Ability to sufficiently perform basic cooking methods
• Possesses proficient knife skills.
• Understands the food rotation method “FIFO”.
• Ability to read food order tickets.
• Ensures a clean and orderly storage area by arranging and straightening food products and equipment, wiping shelves and counters, disposing of empty cartons, boxes and trash, and sweeping and mopping storage area floors.
• Performs other duties as assigned to support the efficient operation of the department.

Job Specifications:

Education and Experience:

Essential:

• County of San Diego Food Handler Card
• 2 years cooking experience in a commercial kitchen
• Driver’s License in good standing

Desirable:

• High School Diploma or G.E.D.
• Culinary degree

Skills and Knowledge:

Essential:

• Ability to prepare menu items from recipes
• Ability to prepare wide range of food products
• Ability to perform mathematical equations
• Ability to routinely lift and carry 50 pounds
• Ability to stand for up to eight hours at a time
• Ability to bend and stoop
• Ability to interact effectively with guests and team members
• Ability to communicate effectively in the English language
• Ability to accept constructive criticism
• Ability to maintain professionalism and composure
• Ability to interact guest population
• Ability to appear for work on time
• Ability to safely use knifes
• Ability to understand and follow verbal directives and written directions

Desirable:

• Multi-lingual

Supervisory/Managerial Accountability:

Direct: None

Indirect: None