Description
The Cook III prepares and cooks a variety of menu items at an assigned kitchen station for breakfast, lunch, or dinner. The role includes ingredient preparation, operating commercial kitchen equipment, station setup and breakdown, food presentation and portioning, temperature and sanitation control, cleaning, waste and food-cost management, line opening and closing, labeling and dating products, and maintaining food quality and teamwork. The position may require nights, weekends, overtime, and prolonged standing in hot and cold kitchen environments.
