Cook III

Ensure that the department complies with all health department regulations on a day-to-day basis.
• Responsible for quality, quantity and timeliness of food preparation.
• Ensure that the presentation of food items meet the standards as set forth by the resort.
• Communicate with Line Cooks, Lead Cooks and Restaurant Supervisors/Manager regarding issues as they arise 
• Ensure a quality-plated food presentation, portioning according to recipe standards, proper garnishes and 
substitution procedures are followed consistently 
• To ensure that all menu items are being properly portion controlled to ensure that the cost of sales stay within 
the budgeted guidelines.
• Stocked & faced, organized and all retail items have been properly priced and positioned for sale.
• To ensure that all P & P and checklist are being implemented and executed on a day-to-day basis.
• Implement all Hospitality procedures for food storage, rotation, spoilage, sanitation and prevention of cross contamination
• Ensure that all deliveries are priced and dated prior to being stored.
• Keep all F & B areas clean and organized including both front and back-of-the-house areas.
• Responsible for following recipes, times and temperatures in order to produce high quality and consistent 
products 
• To ensure that the proper P & P are being followed and enforced.
• Ensure that all room service and VIP china, glass and flatware are retrieved to reduce privilege within the 
department. 
QUALIFICATIONS
• One (1) year cooking experience or two (2) year culinary degree or certificate preferred
• Proven working knowledge of kitchen design and the operations of grills, roast-and-hold ovens, 
conventional and convection ovens, fryers, etc. required 
• Must be able to interact with guests, coworkers and management in a professional and courteous 
manner 
• Must follow all safety rules and regulations 
• Must adhere to dress code policies and practice good personal hygien