Cook III - Ruthie's Fine Dining

Summary:

The Cook Level III is responsible for maintaining knowledge of all kitchen equipment and knives. This position must be able to work in all stations in the kitchen, assisting the Ruthie’s Chef d’Cuisine in everyday workings of the kitchen. The Cook III must also have knowledge of quality food and food preparation, as well as a positive attitude in training and working with others

Essential Functions:

• Ensure operational quality aspects are met.
• Possess a working knowledge in all aspects of kitchen stations.
• Ability to take instructions, as well as relay instructions in a constructive manner.
• Maintain knowledge of all food products in use and in stock.
• Prepare food with proper seasonings and flavors.
• Evaluate team members and use the strengths of each to accomplish goals in the kitchen.
• Perform other duties as assigned.

Required:

• A.O.S; Minimum 3 years related experience and/or training; or equivalent combination of education and experience.
• Must demonstrate management and communication skills. Must demonstrate organization skills and ability to multi-task.

Schedule:

Full-Time: Schedule Varies

Salary:

Starts at $19/hr & 40 hours PTO