About this role
Under the direction of the Sous Chef or Cook 4, the Cook 3 prepares and cooks food, cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas. Assists with venue management, including but not limited to; expediting, managing inventory and supervising personnel. Prepares, seasons and cooks’ soups, vegetables and other food items for consumption at Banquets, restaurants and/or in-room dining and all tasks called upon. Must be capable of large volume food production. High school diploma or GED preferred. Two (2) years of experience in a full service or production kitchen required. Must be able to perform all basic cooking methods, prepare basic soups, stocks and sauces and work all ho