The Cook III is responsible for preparing recipes and food items in accordance with the culinary leadership requirements.
Prepare, sautéed, broiled, fried, baked and grilled food items in accordance to kitchen needs.
Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs.
Perform preliminary preparation work in a timely manner.
Ensures ingredient supply levels are accurate.
Move items from shelves to carts and transport to assigned stations for restocking purposes.
Maintains the required par of food items in their assigned station from support areas throughout the property.
Maintains a sanitary and organized work area and ensures all areas assigned are clean and free of debris.
Demonstrates proper care, storage, use and cleaning of all tools and equipment.
Follows proper zoning procedures, returning/ storing product, and equipment to designated areas.
Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by leadership.
Effectively communicates with other team members.
Direct and train all Cooks II.
Verbally acknowledges leadership instructions, responds in a professional manner.
Responsible for the daily cleaning and detail of all restaurant walk-ins, reach-ins, floors, all types of smokers, warmers, pantry stations, hot lines, speed racks, mixers, stainless steel tables, and table ovens.
Accountable for meeting or exceeding all State of Mississippi and Horseshoe sanitation requirements (ServSafe).
