POSITION: Cook III

DEPARTMENT: Food & Beverage

REPORTS TO: Sous Chef

FLSA STATUS: Part-time, Hourly


Summary


Cook II is a senior- level cook responsible for advanced food preparation and cooking in high volume. A Cook III supports kitchen operations through mentoring, quality control, and ensuring smooth, efficient service. This role works in the kitchen and in concessions preparing food items for the facility and associated venues .


Essential Duties and Responsibilities

+ Prepare and cook complex menu items using a variety of techniques (grilling, roasting, baking etc.)

+ Oversee a designated station and ensure consistent quality and timely output.

+ Prepare dishes for cutomers with food allergies or intolerances

+ Train and mentor Cook I and COOK II staff, providing guidance on technique and workflow.

+ Monitor food...