Cook III

Cook III responsible for labeling and rotation of stock, adherence to food safety procedures, estimating daily production needs, and verifying quality of raw and cooked items to meet standards. Collaborates with the Sous Chef to coordinate daily tasks, communicates effectively to maintain a secure, friendly kitchen environment, trains and guides subordinates to motivate economical operations, ensures sanitation and hygiene standards, follows standardized recipes, and aims to exceed guest satisfaction through consistent kitchen performance. Other duties as assigned.