Cook III - Ciera Steak and Chophouse

1. Prepare and cook entrees/items according to company standards for recipes and procedures, including the seasoning, finish and garnishment of all food items and entrees. Adheres to time and sequence of cooking operations to meet service standards/hours.
2. Support the Executive Chef and Sous Chef, developing a sense of teamwork and cooperation.
3. Responsible for providing the highest quality guest experience by promoting the Thoughtful Service Model throughout all areas of responsibility.
4. Collaborate with Sous Chefs/Executive Chef on planning and development of daily changing weekly menus in adherence to seasonality, labor, and food cost guidelines.
5. Assist with training and developing cooks and prep cooks. Guide kitchen personnel in safe operating procedure of all equipment, utensils and machinery.
6. Ensures kitchen sanitation standards and health code regulations meet applicable compliance standards at all times.
7. Perform other duties as assigned.
8. Will work in other departments when, necessary.

SUPERVISORY RESPONSIBILITIES

The Lead Cook will assist in the oversight of the kitchen staff by way of coaching and training.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

All Employees must be knowledgeable to all Company policies and procedures, including health, fire and safety regulations. Regular attendance for scheduled work is required.

EDUCATION and/or EXPERIENCE

High school diploma or equivalent required. Three plus years culinary experience and/or training in a similar high paced food outlet, hotel or casino atmosphere.

CERTIFICATES, LICENSES, REGISTRATIONS

Must be able to obtain and maintain the applicable regional Health card(s) and/or License(s), if applicable.

LANGUAGE SKILLS

Must be able to effectively communicate verbally and in writing in English to both internal and external guests.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

COMPUTER SKILLS

Working knowledge of Microsoft Office products required.

REASONING ABILITY

Planning, writing, discriminating colors, remembering details, working rapidly, reading, directing others, using arithmetic, working at various tempos, remembering names and faces, examining and observing details, and making decisions.

PHYSICAL DEMANDS

Standing, walking, sitting, reaching, bending/stooping, kneeling, carrying, pulling, observing, lifting 50 lbs, hearing.

WORK ENVIRONMENT

Inside, noisy, heat, odors, changing temperatures, dirty, gloves, kitchen equipment, hazards.

ACKNOWLEDGMENT

The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.