Cook III | Banquets

CORE FUNCTIONS

• Prepare ingredients for cooking: portion, chop, store food.
• Wash and peel fresh fruits and vegetables.
• Weigh, measure, and mix ingredients.
• Prepare and cook food according to recipes, quality, and presentation standards.
• Prepare cold foods.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Test foods for doneness.
• Monitor food quality during preparation.
• Set up and break down workstations.
• Serve food in proper portions and receptacles.
• Wash and disinfect kitchen areas, tables, tools, knives, and equipment.
• Check and ensure appliance and food temperatures are correct.

Safety & Compliance

• Follow company and safety/security policies and procedures.
• Report maintenance needs, accidents, injuries, and unsafe conditions to manager.
• Complete safety training and certifications.

Professionalism

• Maintain clean and professional uniform and appearance.
• Maintain confidentiality of proprietary information and protect company assets.

Teamwork & Communication

• Speak professionally and clearly.
• Develop and maintain positive relationships with colleagues.
• Support team goals and address concerns appropriately.

Quality Standards

• Ensure adherence to quality expectations.

Physical Requirements

• Stand, sit, or walk for extended periods.
• Reach overhead and below knees; bend, twist, pull, and stoop.
• Lift, carry, push, pull objects ≤ 25 lbs without assistance.

Other

• Perform other reasonable job duties as assigned by supervisors.

PREFERRED QUALIFICATION

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 1 year of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None