Cook III

Department Food & Beverage

Reports to - Sous Chef / Executive Sous chef / Resort Executive Chef / F&B Managment

Grade 3

Date July 2025

Job Summary

We are seeking a Cook III who will

embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand and our region.

We want to work alongside someone who acts as an extension of our mission, values, and culture.

This person is driven to create meaningful experiences for our hosts, guests, and community while

simultaneously ensuring the success and profitability of our unique culinary offerings.

This person also brings a spirit of fun, authenticity, collaboration, creativity and genuine hospitality to their life and work.

We are seeking an individual who has the ability to bring the vision of CGR to life.

The recipe for the right Cook III will be equal parts curious learner, innovator, administrator, mentor and motivator.

Our Cook III will participate in resort culinary activities, including hot and cold food preparation, various hot line stations, merchandise handling, ware washing, and cleanliness and sanitation procedures.

Summary of Essential Functions & Responsibilities

• Checks with Sous Chef for daily objectives
• Ascertains the daily specials and methods of preparation and presentation
• Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Sous Chef
• Cleans and organizes workstations
• Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes
• Performs banquet and kitchen line functions as directed by the Sous Chef or Executive Sous Chef, including sauteing, production, plating and grilling
• Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets
• Checks product/supply levels and adjusts to daily needs and communicates any shortages

Possesses knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required

Demonstrate proper knife skills

• Ensuring procedures are in place regarding labeling, dating, and/or rotating standards including the usage of Preprint labeling system, FIFO (First-In First-Out), etc.
• Follows recipes including preparation/food handling standards which ensure designated portion control
• Complies with state and local health department regulations as well as food & beverage departmental policies
• Knows and understands the use of the "Start Fresh" program when necessary
• Ensures all products are balanced flavor, presented to recipe specifications

Management reserves the right to change and/or add to these duties at any time.

Knowledge Skills and Abilities

Must display and live out Lead with Love qualities strongly rooted in the CGR Company culture

by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed.

• Able to make a friendly impression when speaking to or corresponding with guests, vendors, and

other employees.

• Must reflect CGR image by being genuinely friendly and caring and by taking pride in work.
• Must be self-motivated and disciplined.
• Must be able to prioritize and complete work assignments on a timely basis.
• Must maintain strict confidentiality and judgment regarding privileged information.
• Must be committed to continuous improvement.
• Must have professional appearance with good personal hygiene.
• Must promote and support a "team" work environment by cooperating and helping co-workers.
• Must be able to be productive in a fast-paced, dynamic environment.
• Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays.
• Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within

company guidelines.

• Must be able to utilize effective communication, problem solving, conflict management and

interpersonal skills.

• Must show appreciation of others.
• Able to get along with other employees to work out problems and resolve conflicts.
• Able to comprehend instructions and retain information.
• Able to perform duties consistently with creating a safe and secure environment for hosts and guests.
• Able to be flexible and to handle frequent changes in priorities.
• Able to add, subtract, multiply and divide with accuracy.

Able to communicate effectively using standard English grammar and punctuation

• Able to tolerate various temperatures while working outdoors.
• Able to operate/drive a company vehicle with valid GA driver's license and insurance.
• Able to meet the physical demands of the job.
• Able to understand and work in A La Carte Kitchen system: to include understanding of kitchen tickets, timing of orders produced, timing of various stations for expediting the guest's orders.
• Ability to learn and execute menus for 3 Signature Restaurant meal periods, Room Service, Lounges, Pool Bars, Grab and Go Marketplace, Full-Service Catering Operation.