Cook III

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Cook III prepares menu dishes following established recipes and using designated ingredients that meet production and quality standards. Utilizes portion and presentation standards to create appealing and flavorful dishes. Being a Cook III may prepare unique dishes to fulfill customer requests. Follows all applicable guidelines and regulations for food handling and safety. Additionally, Cook III maintains a clean and orderly workstation and kitchen equipment. Typically requires a high school diploma. Typically reports to a sous chef or executive chef. The Cook III works independently within established procedures associated with the specific job function. Has gained proficiency in multiple competencies relevant to the job. To be a Cook III typically requires 3-5 years of related experience.