Cook 3 - Revelry

This position is the middle level in a professional kitchen with two positions below, and two above. The culinarian should have superior knowledge, understanding, and application of knife skills and cooking techniques. This position should be able to control inventories, requisitions, and par levels. The Cook III must be able to take a role in helping in the direction, and training of lower cooks in daily task.

The Cook III must be able to work all stations in their designated area for all meal periods, have solid understanding of other cooking areas, and be able to proficiently. The Cook III needs to possess a positive attitude with a professional appearance and demeanor.