Cook III - Gordon Ramsay

JOB SUMMARY:

The Cook III is responsible for preparing recipes and food items in accordance with the culinary leadership requirements.

KEY JOB FUNCTIONS:

• Prepare, sautéed, broiled, fried, baked and grilled food items in accordance to kitchen needs.
• Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner.
• Ensures ingredient supply levels are accurate.
• Move items from shelves to carts and transport to assigned stations for restocking purposes.
• Maintains the required par of food items in their assigned station from support areas throughout the property.
• Maintains a sanitary and organized work area and ensures all areas assigned are clean and free of debris.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Follows proper zoning procedures, returning/ storing product, and equipment to designated areas.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by leadership.
• Effectively communicates with other team members.
• Direct and train all Cooks II.
• Verbally acknowledges leadership instructions, responds in a professional manner.
• Responsible for the daily cleaning and detail of all restaurant walk-ins, reach-ins, floors, all types of smokers, warmers, pantry stations, hot lines, speed racks, mixers, stainless steel tables, and table ovens.
• Accountable for meeting or exceeding all State of Maryland and Horseshoe sanitation requirements (ServSafe). 
• Supports safety and accident prevention programs (non-slip footwear, knife handling, proper lifting). 
• Adhere to garbage separation and disposal as per standards. 

QUALIFICATIONS:

• 3 years of culinary experience or formal culinary education required.
• Must be able to lift and carry up to 50 lbs.
• Must be flexible with schedule, including nights, weekends, and holidays as required. 
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.