Cook III - Ciera Steak and Chophouse

Responsibilities:

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 entrées. 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.

 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

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