POSITION: COOK III - Boathouse DEPARTMENT: CULINARY REPORTS TO: KITCHEN SUPERVISOR &/or CHEF REQUIREMENTS: Culinary Degree, with 2 year working in kitchens, or equivalent on the job training (3 years). SUMMARY: Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment. Includes the following. Other duties may be assigned. ESSENTIAL FUNCTIONS: Ability to prepare hot and …