The Cook III performs a variety of tasks associated with the preparation, cooking and panning of food, primarily entrees, hors d’ouevres, cold food platters (such as fresh fruit), salads and sandwiches for patients, cafeteria, Jazzmans’s Cafes and catering. Utilizes standardized recipes and serving schedules.  Controls waste and under/overproduction of foods.  Cooks food to proper cooking temps per HACCP guidelines.  Follows HACCP guidelines for food preparation and service.  Assists with service for upscale catered events.  Oversees food production and service as assigned.  Works closely with the Executive Chef in determining purchases and menu ideas.  Keeps work are