FT Cook III $19.00 – $22.80/hr Tipped Position

Reports To:






Prepare, season, and cook soups, meats, vegetables, desserts, and other food items for guests in the dining outlets. Create and produce dinner specials. Supervise staff in the absence of the Sous Chef.


• Order food items and supplies from outside vendors or warehouse stock.
• Prepare food and ingredients by washing, peeling, slicing, and shredding vegetables and fruits. Cut, trim, and bone meats, poultry and fish.
• Mix and measure ingredients according to recipes. Prepare soups, salads, gravies, sauces, desserts and other menu items according to guest requests.
• Bake, broil, and steam meat, poultry, fish, and vegetables and other menu items using ovens, broilers, steamers and grills.
• Carve meats using set portions. Prepare serving plates with garnishments, gravies, meat and complete the guests order.
• Bake breads, rolls, cakes, and pastries maintaining the high standards set for the restaurants.
• Assist in inventory counts.
• Provide constructive input to foster process improvement within the department.


To perform the job successfully, an individual should demonstrate the following competencies:

Analytical - Synthesizes complex or diverse information.
Attendance/Punctuality – Is consistently at work and on time.
Communication – Must have exceptional people skills. Able to communicate effectively with any customer and employees at all levels.
Customer Service - Manages difficult or emotional customer situations
Ethics – Treat people with respect; inspire the trust of others; work with integrity and ethically; uphold organizational values.
Interpersonal Skills - Maintains high level of confidentiality.
Motivation - Must be self-motivating and able to motivate employees at all levels to achieve the company’s long and short term goals.
Oral Communication-Listen and get clarification; Respond well to questions.
Organizational Support - Follows policies and procedures.
Quality - Demonstrates accuracy and thoroughness.
Problem Solving - Identifies and resolves problems in a timely manner.
Professionalism - Follows through on commitments.
Safety and Security - Observes safety and security procedures; Uses equipment and materials properly.
Teamwork – Contribute to building a positive team spirit; Support everyone’s effort to succeed.
Technical Skills -In depth knowledge and skill and ability to shares expertise with others.
Written Communication - Writes clearly and informatively.


Directly supervises employees in the Kitchen. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, recommend for hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.


High school diploma or general education degree (GED); and one (1) to three (3) years related experience and/or training; or equivalent combination of education and experience.


Ability to read and interpret documents such as procurement, governmental and internal policies and procedures. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers, vendors, or employees of the organization.


Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Visually analyze various capacities of proportions, distances, and frequencies.


Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to quickly evaluate alternatives and suggest a plan of action as necessary.


To perform this job, successfully, an individual should have knowledge in basic computer skills; Outlook e-mail, internet, printing, faxing and copying.


The following trainings will be offered post-employment and are required within the training schedule timeframe: Title 31, ServSafe, sexual harassment prevention for supervisory, ladder safety, PPE, safety orientation for food service, safety orientation, electrical safety, back safety, cyber security, bloodborne pathogens, hazard communication and office ergonomics.


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and talk or hear. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. Must be able to see and hear, or use prosthetics that will enable these senses to function adequately to assure that the requirements of this position can be fully met.


The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate; frequent exposure to cleaning chemicals; and exposure to airborne particles; may be exposed to high heat areas.

Must be able to work under stressful situations. Drug and Alcohol free workplace.

Must be able to work in a smoke filled environment.

Job Location