Department: Culinary Reports To: Chef De Cuisine, Banquet Chef, Sous Chef's Classification: Seasonal Job Summary (Essential Functions): Cook III must be able to plan, prep, set up and provide quality service in all areas of food production to include, but not limited to, all menu items supplied by their perspective kitchen. Cook III must display a level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, egg cooking and all with excellent sp…