The primary responsibility of the Cook III Team Member Dining is to prepare all meals, perform basic cooking procedures, and to maintain quality control to ensure all products are served according to procedures and to guest satisfaction. Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared in the prescribed manner by the Team Member Dining chefs. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.