This position is responsible for cooking, preparing, and garnishing meals for hotel events. With focus on quality and production levels, the Cook III will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience.

Maintain cleanliness, sanitation, and organization of assigned work areas. Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Prepare all menu items following recipes and yield guide. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Inform Head Cook of any excess items that can be used in daily specials or elsewhere. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Review status of work and follow-up actions required with the Head Cook before leaving.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Provide excellent customer service to customers, employees and business partners.
• Maintain a working knowledge of the Resorts rules and enforce them accordingly.
• Keep facility clean and free of hazards, debris, and trash.  This aspect of the job often includes other custodial duties.
• Cook foodstuffs in quantities according to menu and number of persons to be served.
• Clean and maintain all kitchen appliances and surfaces.
• Take inventory as necessary.

Previous experience required. A minimum formal education of a high school diploma. Should have any required certification to handle food. Excellent customer service focus and communication skills. Should be able to read, speak, and write in English.

COOK III

• Must have precise knife skills including some butchering skills with fish and steaks.
• Must know temperatures for meat, fish and steaks and be able to produce a properly cooked product, always, especially during very busy peak periods.
• Must master all The Lodge’s cooking stations: pantry, broiler, sauté, fryer, griddle.
• Must be familiar with The Lodge prep kitchen and be able to step in on prep work during non-peak periods.  Must be able to read and follow recipes, including baked items.
• Must be able to lead the line on a regular basis.  In the absence of the Chef and Sous Chef, will be asked to take charge of the tickets and the flow of dinner service.