The Cook III at Emeril’s Kitchen is responsible for preparing and producing menu items according to recipe standards in a quick and efficient manner. Additional duties include assisting the Chef on duty with setting up the food outlet line and maintaining all kitchen areas. The Cook III must maintain their assigned station and ensure all equipment is kept clean and sanitary, including common areas such as walk‑in coolers and freezers. All cooks are expected to work collaboratively and support each other as needed during busy periods or high-demand times.
Preps, cooks and seasons all food items.
Follows all recipe standards ensuring each order sent out is consistent with recipe specifications.
Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts.
Follows all recipe standards ensuring each order sent out is consistent with recipe specifications.
Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.
Must be able to adapt to fast paced and changing work environment without losing focus on job demands.
Maintains a clean and safe working environment.
Shows skills in grade manager, broiler, saucier and large quantity cooking according to recipe specifications.
Filters Deep fryers if needed and directed by Sous Chefs.
Familiar with all phases of food preparation techniques.
Adheres to kitchen maintenance and sanitation programs and policies based on Serve Safe Certification practices.
Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and monitoring the rotation of stock.
Maintains assigned station and equipment in a clean and sanitary condition while maintaining a safe working environment.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safety and sanitary food-handling practices.
Must have general working knowledge of most areas of the kitchen. This includes but is not limited to; Production, Butchering, Grill/ Broiler/ Sauté, Fry and Garde Manger / Pantry stations. This role is for a mid-level skill set culinarian. It is designed for the development of heightened expertise in the specific areas of the culinary brigade.
Able to work any Cook I and Cook II station as deemed by Sous Chefs.
Knows and follows all established sanitation policies. Serve Safe Certification or the equivalent is preferred.
Must be proficient in working all areas of the kitchen. This includes but is not limited to; Production, Butchering, Grill/ Broiler/ Sauté, Fry and Garde Manger / Pantry stations.
Meets the attendance guidelines of the job and adheres to regulatory, departmental, and company policies.