Posted August 23, 2019

Job Description

Position Overview:

A Cook 3 must be proficient in all cooking methods for both hot and cold line preparation. They should have full proficiency in meat cutting, fish cutting, sauce preparation, able to work in any station within the hot and or cold station, have the ability to work as a banquet cook 3 in times of need.


  • Directly procures all food items and follows standard recipes and line check sheets to properly set up and maintain his / her station as set forth according to daily prep sheets.
  • Maintains a professional appearance with a positive attitude at all times.
  • Follows daily prep lists and production schedules for each day’s service according to visual inventory, banquet sheets and reservations.
  • Works with Chef / supervisors to prepare menus and specials.
  • Consistently maintains high standards of quality, cost, eye appeal and flavor.
  • Follows daily work schedule.
  • Follows organized sanitation procedures for all areas of kitchen.
  • Is trained to work on a hot line and cold line stations
    • Butchery, sauce and soup production.
    • Proficient in the production of prep for any of the hot line stations to include, fryer, griddle, char broiler, oven and middle, as well as banquet production
    • Prep production of all hot line items to include fryer and griddle.
  • Insures all sanitation procedures are followed at end of shift. To include clean and of station and or line area.
  • Follows set standards for cooking and presenting all food items from his / her station.
  • Assists in food procurement, delivery, storage and usage of items. Puts away delivery when necessary.
  • Assist Chef / Sous Chef in preparation and serving of cold food at banquets and other clubhouse functions when needed


  • Energetic team player must be reliable.
  • Willing to work a flexible schedule, days, nights, weekends, and holidays.
  • This position requires standing for long periods