Cook III

Job Description

Job Description

BASIC JOB DESCRIPTION

POSITION TITLE: Cook III

DEPARTMENT: Kitchen/Culinary

REPORTS TO: Executive Chef / Sous Chef

FLSA STATUS: Non-Exempt

DATE PREPARED: March, 14, 2026

EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED:

Must have 2 yr basic experience in all cooking techniques. Basic equipment knowledge and maintenance. Organizational skills to maximize efficiency. Basic understanding of sanitation and safety knowledge. Basic leadership and training abilities. Knife handling skills. Ability to produce quality on a consistent basis. Clean and organized work habits.

LICENSE OR CERTIFICATE REQUIRED:

ServSafe/ or San Diego Food Handlers Card

ESSENTIAL FUNCTIONS/TASKS:

1. Prepare appetizers, soups, salads, entrees, desserts and other food items.
2. Maintain 100% quality food production at all times.
3. Meeting timing of food items as required by guest/supervisor.
4. Proper communication with supervisors and co-workers.
5. Maintaining, organizing and rotating inventory.
6. Timely and complete set up of culinary equipment.
7. Maintain clean and safe working area including refrigeration.
8. Adhere to all safety and sanitation regulations.
9. Maintain and project a positive attitude.
10. Must be able to work fry, pantry and pastry stations on hot line, setting up and executing through services hours.

ADDITIONAL TASKS:

1. Help out other stations and production in busy periods.
2. Help dish out event/banquets when necessary.
3. Able to comply with other tasks assigned by management.

PHYSICAL REQUIREMENTS:

1. Ability to lift and/or carry 50lbs occasionally throughout shift.
2. Ability to push cart up to 500lbs
3. Ability to pull cart up to 100lbs

MOTION REQUIREMENTS:

Percentage of time during normal workday the associate is required to:

Stand 45% Bend 6% Squat 6% Push 5%

Sit 1 % Walk 15% Lift 10% Pull 2%

Carry 10%

MENTAL REQUIREMENTS:

Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection.

SENSORY REQUIREMENTS:

Speech, vision, smell, touch, hear.

ENVIRONMENTAL FACTORS/HAZARDS:

Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents.

EQUIPMENT/PROTECTIVE CLOTHING USED:

Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes.

• Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities.

• Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently.

• Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates.

• This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.