Description
The Cook III prepares and presents cafeteria menu items during service, follows standardized recipes and production schedules, and supports hot-food, cold-prep, salad, grab-and-go, catering, receiving, sanitation, inventory, ordering, and food-safety operations. The role also assists with menu development, recipe creation, vendor ordering, training Cook I and Cook II staff, and working across at least three concept stations. An associate’s degree in Culinary Arts or equivalent work experience and at least three years of experience as a Cook II or Kitchen Supervisor are required.
