Perform all responsibilities of a Cook III while providing demonstrated mastery in a defined culinary discipline that supports the operation’s menu, production, training, quality, or technical needs. The specialty designation recognizes advanced technical expertise and does not independently create a management position.
Essential Functions:
- Meets all performance, technical, sanitation, training, organization, and service-execution expectations established for Cook III.
- Demonstrates mastery of an assigned culinary specialty and consistently executes specialty work to established quality, yield, presentation, and production standards.
- Serves as a technical resource to culinary leadership and Team Members within the designated specialty, demonstrating correct methods and helping train other cooks.
- Develops and maintains specialty mise en place, production, handling, storage, equipment, and quality-control standards as assigned.
- Identifies product-quality, yield, technique, equipment, or production concerns related to the specialty and communicates recommended corrective action to culinary leadership.
- Supports recipe execution, tastings, menu rollouts, and training related to the designated specialty.
- Maintains proficiency across all primary kitchen stations and remains available for general Cook III assignments based on operational needs.
- Conducts station and line checks as assigned and supports service leadership in the absence of a chef when specifically designated.
- Maintains exceptional food safety, sanitation, organization, professionalism, and product stewardship.
- May assist with specialty-specific product testing, training materials, yield standards, demonstrations, or menu-development projects as assigned.
- All other duties as assigned.
Knowledge and Skills:
Education: High school diploma or GED equivalence preferred. Culinary education, certification, apprenticeship, or equivalent specialty training is preferred where applicable.
Experience: Meets Cook III experience expectations and demonstrates advanced, repeatable proficiency in the designated specialty through prior experience, practical evaluation, work history, certification, or equivalent demonstrated skill.
Skills and Abilities: All Cook III skills plus advanced technical knowledge, consistency, teaching ability, quality control, product stewardship, and mastery within the designated culinary specialty
Specialty Role – Approved Culinary Disciplines:
The specialty must be specifically identified for the position. Examples include:
- Meat fabrication and butchery – advanced trimming, portioning, yield control, steak and primal fabrication, and proper storage/handling.
- Grill/Broiler – advanced steakhouse execution, temperature accuracy, searing, resting, timing, equipment management, and high-volume service consistency.
- Seafood fabrication – fish breakdown, portioning, shellfish handling, yield control, freshness assessment, and proper storage.
- Saucier – advanced stocks, sauces, reductions, emulsions, consistency control, seasoning, and finishing techniques.
- Garde Manger – advanced cold preparation, composed salads, charcuterie or cold displays as applicable, precision knife work, and presentation.
- Pastry/Baking – advanced dessert, dough, batter, baking, finishing, production, and presentation techniques as applicable.
- Other approved discipline – another operationally necessary specialty defined and approved by culinary leadership.