Job Opening :: Master Cook

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The Master Cook is responsible and accountable to work any and all stations within the outlet. Must have a good level of culinary talent, have basic supervisory responsibilities, and be capable of operational decisions in the absence of the chef. Key roles to include Culinarian, Trainer, Team Player, and Leader.

Duties:

• Prepares and ensures the highest standards of quality and consistency in food products.
• Accepts the responsibility of basic supervision in conjunction with the Room Chef.
• Maintains assigned kitchen area in a clean and sanitary condition and makes sure that all equipment of said kitchen is in good operational condition.
• Ensures that all safety standards are followed, reporting all unsafe conditions to engineering and upper management.
• Is aware of all policies and procedures as they pertain to his/her assigned area.
• Protects all company assets, including personnel, against theft, waste of product, breakage, etc.
• Treats all fellow team members with dignity and integrity.
• Keeps immediate supervisor promptly informed of all problems, opportunities, or unusual matters of significance coming to his/her attention so that prompt corrective measures can be taken when appropriate.
• Teaches, trains, and mentors.
• Rotates all food products in walk-ins and freezers; maintains the highest level of cleanliness and organization.
• Is proficient in and maintains all food standards, specifications, and recipes as outlined by the Room Chef and Executive Chef.
• Maintains the highest levels of grooming, including chef’s hat, apron, and nametags at all times, setting the example of professional dress for all other culinarians.
• Performs any other duties outlined by the supervising Room Chef, Chef Tournant, and the Executive Chef.
• Supports the company culture expectation on delivering 4 diamond service.
• Adheres to all departmental and company policies, including but not limited to the attendance and appearance policy and the code of conduct.

Qualifications:

• Two or more years in a hotel restaurant/casino or individual restaurant as a cook.
• Must be familiar with basic cooking techniques.
• Basic knowledge of food production, sanitation, and preparation skills.
• Possess the ability to teach and train fellow culinarians.
• Must have flexibility to work in an ever-changing environment and be available to work any and all shifts as required.