Kuchu's Cook III

Overview

Please apply on our career website: 21-301 Kuchu Cook III

The Cook 3 is a skilled culinary professional responsible for preparing, cooking, and seasoning a wide variety of food items according to recipe specifications. This position plays a vital role in ensuring the quality, consistency, and safety of all dishes served to guests, while maintaining a clean and efficient kitchen environment. The Cook 3 demonstrates proficiency across multiple cooking stations, including grill, broiler, sauté, and pantry, and works collaboratively with the kitchen team to meet food production goals.

With a focus on both culinary skill development and adherence to food safety standards, this role provides the opportunity for growth in a high-paced, dynamic kitchen environment.

• Prepares, cooks, and seasons all food items accurately and in a timely manner, following recipe standards to ensure consistency and quality for each order.
• Prepares a variety of items, including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts.
• Demonstrates proficiency in multiple cooking techniques, including but not limited to grade manager, broiler, saucier, and large-quantity cooking.
• Follows recipe specifications to ensure optimal taste and presentation, and assists with other cooking stations as needed.
• Adheres to kitchen maintenance and sanitation programs in accordance with Serve Safe Certification practices. Inspects and cleans food preparation areas, equipment, and work surfaces to maintain a safe and sanitary food-handling environment.
• Filters deep fryers when needed and directed by Sous Chefs.
• Monitors food production processes, ensuring the proper cooking methods, cooking times, and temperatures are followed.
• Ensures sanitation, handling, and storage of prepared foods and leftovers are in compliance with food safety standards.
• Tracks ingredient freshness and monitors stock rotation to ensure the quality of food served.
• Maintains assigned stations and equipment in clean, sanitary, and safe working conditions.
• Manages kitchen tools and equipment responsibly to support smooth operation and ensure safety.
• Must be adaptable to work across various cooking stations (e.g., Production, Butchering, Grill/Broiler/Sauté, Fry, and Garde Manger/Pantry) as needed.
• Works collaboratively with the culinary team to achieve kitchen goals, maintaining effective communication and support for other staff.
• Adapts to a fast-paced, constantly changing work environment, demonstrating the ability to focus on the demands of the job while maintaining high standards of food quality and safety.
• Follows all company policies, departmental guidelines, and regulatory requirements regarding food handling, kitchen operations, and safety. Adheres to attendance guidelines and ensures all tasks are completed according to standards.

• General:
  Must be at least 18 years old to obtain a UMUGC Non-Support License (required). Must be able to pass the UMUGC and CG background investigations (no financial crimes or other felonies).
• Education:
  
  High School Diploma or equivalent required.
• Certifications:
  
  Food handlers’ card preferred.
• Experience:
  
  At least 1-3 years of experience in a similar culinary position required; experience in a high-volume kitchen environment preferred; familiarity with multiple kitchen stations (e.g., grill, sauté, fry, Garde manger) required.
• Knowledge, Skills, and Abilities (KSAs):
  Strong culinary skills with knowledge of various cooking techniques; knowledge of food safety standards and sanitation practices; ability to work efficiently and adapt to fast-paced kitchen environments; good communication and teamwork skills to support kitchen operations.