Under the direction of Culinary Management, the Cook III position performs as an entry level culinarian among its peer cook positions. The Cook III will assume prep, grill or line responsibilities within the kitchen that require less detail and creativity and will perform responsibilities for food preparation that require less experience and expertise than Cook I and Cook II.
The Cook III will contribute to Centerplate’s operational and financial success by following all Centerplate culinary standards for sanitation and preparation to ensure that food product is of the highest quality in taste and appearance, to satisfy guest expectations and to maximize food revenues.
Minimum of 1 year of experience in food preparation in a fast paced environment. Must be able to interact verbally and listen attentively to co-workers and supervisors; ability to follow written and oral direction, work under pressure, and work independently. Culinary degree from an accredited college or university preferred.
Starting Salary: $11.00