Cook III

Ensure that the department complies with all health department regulations on a day-to-day basis. • Responsible for quality, quantity and timeliness of food preparation. • Ensure that the presentation of food items meet the standards as set forth by the resort. • Communicate with Line Cooks, Lead Cooks and Restaurant Supervisors/Manager regarding issues as they arise  • Ensure a quality-plated food presentation, portioning according to recipe standards, proper garnishes and  substitution procedures are followed consistently  • To ensure that all menu items are being properly portion controlled to ensure that the cost of sales stay within  the budgeted guidelines. • Stocked & faced, organized and all retail items have been properly priced and positioned for sale. • To ensure that all P & P and checklist are being implemented and executed on a day-to-day basis. • Implement all Hospitality procedures for food storage, rotation, spoilage, sanitation and prevention of cross contamination • Ensure that all deliveries are priced and dated prior to being stored. • Keep all F & B areas clean and organized including both front and back-of-the-house areas. • Responsible for following recipes, times and temperatures in order to produce high quality and consistent  products  • To ensure that the proper P & P are being followed and enforced. • Ensure that all room service and VIP china, glass and flatware are retrieved to reduce privilege within the  department.  QUALIFICATIONS • One (1) year cooking experience or two (2) year culinary degree or certificate preferred • Proven working knowledge of kitchen design and the operations of grills, roast-and-hold ovens,  conventional and convection ovens, fryers, etc. required  • Must be able to interact with guests, coworkers and management in a professional and courteous  manner  • Must follow all safety rules and regulations  • Must adhere to dress code policies and practice good personal hygien