Cook III is an entry-level position responsible for basic food preparation and assisting with the overall kitchen operations at the resort. This role involves preparing ingredients, maintaining kitchen cleanliness, and supporting Cook III and other kitchen staff in delivering high-quality dishes. Cook III will learn and develop culinary skills while adhering to the resort's standards and procedures. The ideal candidate is a team player with a passion for cooking and a willingness to learn.

Essential job functions include:

Food Preparation:

• Assist with the preparation of ingredients, such as chopping vegetables, preparing meats, and assembling salads and appetizers.
• Measure and prepare  ingredients according to recipe specifications and chef instructions.
• Help in preparing simple  dishes and components under the supervision of senior kitchen staff.

Support Kitchen Operations:

• Set up and stock stations with necessary supplies for service.
• Assist in the preparation of food for banquets, buffets, and a la carte services.
• Support the kitchen team in  cooking, assembling, and plating dishes during service.

Maintain Kitchen Cleanliness:

• Ensure that workstations, kitchen equipment, and utensils are clean and sanitized at all times.
• Follow proper procedures for cleaning and maintaining kitchen areas, including dishwashing and waste disposal.
• Comply with resort hygiene and safety standards to ensure a safe working environment.

Inventory Management:

• Assist in receiving and storing deliveries and ingredients.
• Monitor stock levels and report shortages or discrepancies to the Sous Chef or Executive Chef.
• Help rotate stock to ensure the freshness and quality of ingredients.

Food Safety and Sanitation:

• Follow all food safety  regulations and resort policies regarding food handling, storage, and sanitation.
• Participate in regular  kitchen cleaning and deep-cleaning schedules.
• Maintain personal hygiene and cleanliness standards in line with kitchen policies.

Other Duties:

• Perform other duties as  assigned by the Sous Chef or Executive Chef.
• Assist with kitchen prep work and close-down procedures at the end of shifts.

o   Knowledge of large volume food preparation.

o   Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel.

o   Problem solving skills.

o   Basic kitchen organizational skills.

o   Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully     understand job assignments.

o    Basic knowledge in solids and liquids measurement units. 

o    Ability to convert units of measure.

o   Ability to add, subtract, multiply and divide.

o   Ability to work under pressure and remain calm.