Cook III - Ciera Steak and Chophouse

Casino and•Stateline, NV

23h•Onsite

About The Position

The Cook III is responsible for preparing and cooking entrees and other items according to company standards for recipes and procedures. This role adheres to the time and sequence of cooking operations to meet service standards and hours. The Cook III supports the Executive Chef and Sous Chef, fostering teamwork and cooperation, and is responsible for providing the highest quality guest experience by promoting the Thoughtful Service Model. This position collaborates with Sous Chefs and the Executive Chef on menu planning and development, adhering to seasonality, labor, and food cost guidelines. The Cook III also assists with training and developing cooks and prep cooks, and guides kitchen personnel in the safe operating procedures of all equipment, utensils, and machinery. Ensuring kitchen sanitation standards and health code regulations meet applicable compliance standards at all times is crucial. Other duties as assigned, including working in other departments when necessary, may be required. The Lead Cook will assist in the oversight of the kitchen staff through 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.

Requirements

High school or GED or equivalent experience
Minimum of 2 years of culinary experience
Knowledge of cooking techniques, ingredients, and food preparation
Ability to work in a fast-paced environment
Strong communication and interpersonal skills
Ability to work flexible hours, including nights, weekends, and holidays
ServSafe certification or equivalent (or ability to obtain within 90 days of employment)

Nice To Haves

Associate's degree in Culinary Arts or related field
Experience with menu development and costing
Experience in a high-volume restaurant environment
Leadership or supervisory experience

Responsibilities

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.
Support the Executive Chef and Sous Chef, developing a sense of teamwork and cooperation.
Responsible for providing the highest quality guest experience by promoting the Thoughtful Service Model throughout all areas of responsibility.
Collaborate with Sous Chefs/Executive Chef on planning and development of daily changing weekly menus in adherence to seasonality, labor, and food cost guidelines.
Assist with training and developing cooks and prep cooks.
Guide kitchen personnel in safe operating procedure of all equipment, utensils and machinery.
Ensures kitchen sanitation standards and health code regulations meet applicable compliance standards at all times.
Perform other duties as assigned.
Will work in other departments when, necessary.
Assist in the oversight of the kitchen staff by way of coaching and training.