Cook III-Food SDFC

Job Purpose: Under the direction of the designated Sous Chef, the Cook III prepares specialty cuisine items as well as standard menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and Sycuan standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management,