Summary

Provides excellent guest service by preparing morning and evening menu items as directed and in a timely manner. Responsible for ensuring work environment meets all prescribed health and safety standards. Develops and utilizes excellent communication, teamwork, and leadership within the Chanticleer team. Under the direction of the Chanticleer Manager the Chanticleer Cook is responsible for performing the following duties:

Responsibilities

• Delivers excellent guest service to internal and external customers in line with the organization's mission, culture, and values.
• Models appropriate guest and partner interaction at all times, displaying the values of the culture of excellence and leading in a manner that serves as an organizational model for the values.
• Prepares and cooks food that meets our menu specifications, quality standards, and presentation guidelines.
• Monitors portion and waste control to minimize loss.
• Assists in monitoring and recording temperature logs on a regular basis for cooler and freezer units.
• Maintains a clean, organized, and properly stocked work area.
• Utilizes teamwork to assist in the maintenance of kitchen cleanliness and organization.
• Monitors inventory levels, PAR levels, and ordering needs, communicating to the Chanticleer Manager for product ordering.
• Follows health code and safety standard guidelines in order to maintain excellent health inspections scores.
• Follows company policies in order to promote an excellent working environment.
• Assists at Rock City Gardens food locations when needed.
• Performs other duties as assigned by management.

• Must be 18 years of age or older.
• At least 2 years previous experience in food service and willingness to receive training.
• Willing to obtain Serve Safe certification.
• Possess a kind personality, the desire to contribute to a great team, and willingness to learn or improve skills.
• Ability to display a professional and polite image to guests and team partners.
• Ability to speak effectively in one-on-one and small group situations knowing that your feedback and input is important to the team.
• Ability to read and understand recipes and operational documents.
• Ability to work effectively with a team in a fast-paced, efficient, cooking environment.
• Ability to add, subtract, multiply, and divide. Ability to perform these operations using units of American money.
• Ability to provide a flexible schedule to work nights, weekends, holidays, and special events as needed.
• Required to regularly use hands and fingers. Ability to lift/move up to 50 pounds. Required to walk, stoop, kneel or crouch frequently. Must be able to stand regularly.