Cook III

Job Description

Job Description

Position Title: Gable Cook III

Department: Kitchen

Reports to: Chef de Cuisine

FLSA Status: Non-Exempt

Position Summary

The primary role of the Gable Cook III position is to ensure proper execution of all hot and cold foods including appetizers, foods including meats, fish, poultry, starches and vegetables.

Essential Duties and Responsibilities

· Set up station according to Hotel standards and guidelines and follow recipe book.

· Be able to work on a wood fire hearth and oven where the understanding of wood fire cookery is imperative.

· Specialized in wood-fired cooking techniques, including grilling, roasting, and baking.

· Controlled live-fire cooking environments to produce consistent, high-quality dishes.

· Prepared fresh ingredients and maintained mise en place for daily operations.

· Ensured quality control by monitoring cooking times, temperatures, and food presentation.

· Assisted in menu execution and seasonal specials.

· Trained new kitchen staff on wood-fire cooking methods and safe equipment operation.

· Reduced food waste through proper inventory management and efficient preparation.

· Supported a fast-paced kitchen while consistently meeting service standards.

· Ability to read and measure recipes to execute to the exact specifications.

· Bake, roast, broil, and steam meats, fish, vegetables, and other foods

· Properly season foods during mixing or cooking according to recipe

· Observe and test foods being cooked by tasting and smelling to determine that it is cooked to standard

· Maintain cleaning of the preparation and cooking station at all-time following California Health and Safety codes

· Wash, peel, cut, and shred vegetables and fruits to prepare them for use

· Follow established health and safety standards

· Other duties as assigned

Kitchen Knowledge

Strong knowledge of professional cooking and knife handling skills.

Understanding and knowledge of safety, sanitation and food handling procedures. Must be efficient with use of kitchen equipment and tools. Understanding of wood fire cookery.

Education and Work Experience

High school diploma or general education degree (GED); significant amount (three+ years) of cooking experience in specified area or other related operation required. Additional experience in high volume operation preferred.

Certificates, Licenses and Registrations

Must have a current CA Food Handler’s Card prior to beginning work

Supervisory Responsibilities

None Required.

Physical Demands

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to stand, sit, or walk for an extended period of time. The employee may frequently be required to stoop, kneel, and crouch for duration of shift (eight hours or longer). The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move and/or push up to 50 pounds without assistance. The employee must understand that the working environment will always be hotter conditions due to the wood fire.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Must be detail oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, holiday and nights.

Language Skills

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Reasoning Ability and Computer Skills

Ability to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Employees

will be working constantly over a wood fire.