Cook III, Team Member Dining Room

Cook III, Team Member Dining Room responsible for preparing food to recipe specifications and ensuring the daily culinary operations meet quality standards for the team dining room. Duties include setting up workstations with mis en place, selecting and preparing fruits/vegetables, maintaining sanitation and health-compliance, rotating and storing items, assisting with inventories, and coordinating with the Chef and Sous Chef to manage busy periods. Requires ability to work under pressure, stand for extended periods, and lift at least 50 lbs; must have strong English communication and be a dependable team player with a willingness to learn and adapt. Experience in kitchen operations, understanding of cleanliness, safety, and proper use of kitchen equipment, and a certification in food handling (obtainable during employment) are expected. The role emphasizes quality food preparation, adherence to standards, and support of Banquet/hot meal plating as assigned, within a mission-driven hospitality environment.