Cook 3 (Full-time)

This culinary Cook 3 position requires good communication skills as well as at least three years of previous professional line cooking experience. A Culinary degree or related hotel experience preferred. Candidates should be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying, broiling. This person may be required to give direction in the supervisor's absence. This position would require working in multiple areas of the kitchen, such as any of the resort restaurants, banquets, garde manger, etc. Must be able to stand for long periods of time. The ability to work restaurant stations such as pantry, saut é, grill, prep & expedite would be required.

**Holidays, weekends, mornings or evenings would be required to work.**

Requires good communication skills. 3 years of previous professional kitchen/ line cooking experience. Culinary degree or related hotel experience is preferred. Candidates should be able to perform all basic and intermediate cooking skills. Able to work multiple stations in the kitchen. Requires moderate supervision and training. Maricopa County food handler's card required. Must have the availability to work weekends, holidays, mornings/ evenings. Ability to stand for long periods of time & lift up to 50 lbs required.