Cook III - Ruthies Fine Dining

Summary:

A cook level III should have established food production or preparation experience. A cook III should be able to operate all usual kitchen equipment and kitchen utensils with minimal if any supervision.  The Cook level III is responsible for maintaining food preparation, kitchen equipment and kitchen utensil knowledge. The position must be able to follow established recipes and menu guidelines. The position must be able to work in all assigned areas and assist other kitchen members with food production and preparation.The cook level III is responsible for maintaining cleanliness of the kitchen and kitchen equipment.

Essential Functions:

• Provide exceptional guest service to all customers
• Have established experience of food production and preparation methods.
• Maintain food production methods.
• Maintain kitchen equipment and kitchen utensils operations with minimal supervision.
• Follow established recipe and menu guidelines
• Maintain a high level of cleanliness and sanitation daily.
• Cleaning of all kitchen equipment daily.
• Performing other duties as directed by management

Required:

• Have established experience of food production and preparation methods.
• Maintain food production methods.
• Maintain kitchen equipment and kitchen utensils operations with minimal supervision.
• Follow established recipe and menu guidelines
• Maintain a high level of cleanliness and sanitation daily.
• Cleaning of all kitchen equipment daily.
• Performing other duties as directed by management
• Prior restaurant cooking experience required.

Schedule:

Salary:

$17.00 w/premium pay plus profit sharing