Cook III

Job Title

Assist Sous Chef with all elements of preparation and implementation.

Duties and Responsibilities:

Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Monitor food and other product inventory levels and inform Sous Chef when product is in need of being re-ordered.
• Prepares a variety of cuisine utilizing skill and creativity.
• Assist prep and pantry and other duties as needed.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitors and maintains line plating and quality.
• Ensure work area is clean, organized, and safe; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Support safe work habits and a safe working environment at all times.
• Performs other duties as assigned by manager.

Qualifications:

• One to two years related experience or equivalent.
• Commitment to excellence and high standards.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
• Ability to work independently as well as a member of a team.
• Proven ability to handle multiple projects and meet deadlines.
• Creative, flexible, and innovative team player.
• Ability to understand any and all safety requirements and cautions.
• Ability to perform the physical labor necessary.
• Must be able to read and interpret directions and recipes.
• Must provide valid document(s) to work in the US.
• Must meet legal age requirements for the position.

Education:

High school diploma or equal to a GED.

Physical Demands:

• Must be able to lift 25 lbs.
• Must be able to stand and walk for long periods of time.

Language Skills:

• Must speak and communicate in English.
• Must be able to clearly communicate with guests, management and coworkers.

Certificates & Licenses:

• Food Handler Certificate is required.

Work Environment:

The work environment at Bernardus Lodge ranges from winter time lows of 20 degrees to summer time highs to 100+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.