Cook 3

Description Upon being hired for this position, you will enter a Probationary status, working up to 40 hours per week. Upon completion of the probationary period, you could become benefit eligible. Essential Duties Prepares soups, sauces, vegetables, and starches. Prepares breakfast, lunch, and dinner meal periods. Prepares seafood, poultry entrees; cooks meats; broils steaks and seafood to quality standards. Assembles entrees. Works in restaurant and/or banquet operations. Assists in outside catering. Performs other duties as assigned. Qualifications Associate Culinary Degree or Certificate in Culinary Arts from technical school. At least 4 years restaurant cooking experience including some broiler work (formal culinary training will substitute for 2 years' work experience on an equal time basis). Requirements Willing to work nights, holidays, weekends ranging from 5 a.m. to 11 p.m. Ability to interact with co-workers in a professional manner; read food orders and production charts; maintain standards listed below. Physical requirements include but are not limited to: transporting weights up to 50 pounds; standing for long periods of time; extensive use of stairs. Expectations Maintain an upbeat attitude and a positive, enthusiastic mindset. Greet guests, employees, managers, and supervisors with a warm smile and friendly demeanor. Always treat everyone with respect and work cooperatively with colleagues and management. Ensure timely arrival at work according to your scheduled hours. Adhere to established uniform and appearance policies. Perform assigned tasks accurately and on time. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr The Crescent Hotels Group