Cook III

Number of Workers Requested:  15

Cooks III will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in full service restaurants and high-volume quick service casual food court establishments, cleaning and maintaining the workstation, receiving product delivery, rotating prepped and perishable stock, weekly and end of season deep cleaning, assisting with training of Cooks I and Cooks II, and handling equipment safely. See attached job description for additional information.