Job Opening :: Assistant Master Cook

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The Assistant Master Cook is responsible for managing, producing and directing the daily production of the restaurant. Capable of assuming all strategic functions of the Restaurant Chef when necessary. Key roles to include Leader, Teacher, Administrator, Trainer, Team Player, Mentor, Creator, Culinarian and Communicator.

Duties:

• To prepare high quality and consistent food products.
• To continually emphasize day to day communication skills and commitment to excellent cuisine.
• Assist in controlling all food and labor costs within the department.
• Works in close conjunction with Restaurant Chef and Master Cooks on all items, maintaining proper par stocks, inventory control and quality of purchased goods.
• Maintains the highest levels of professionalism, including the proper dress code (full clean uniform, hats, nametags, scarves, aprons, etc.).
• Checks the maintenance of all kitchen equipment and reports any damaged or broken pieces to Restaurant Chef, Master Cooks, and upper management as quickly as possible.
• Ensures all safety standards are followed and reports on all unsafe conditions to upper management.
• Keeps immediate supervisor promptly and fully informed on all problems or unusual matters of significance coming to his/her attention, so prompt corrective actions can be taken appropriately.
• Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary.
• Assists with the institution of all recipe files, production schedules, specifications for his/her units.
• To implement creative menus and strive for excellence by being the best restaurant in Northern Nevada.
• Drives all sanitation issues in conjunction with Restaurant Chef, Asst. Executive Chef and/or Executive Steward, maintaining the highest degree of cleanliness and organization within their outlet.
• Supports the company culture expectation on delivering 4 diamond service.
• Adherence to all departmental and company policies, including but not limited to the attendance and appearance policy and the code of conduct.

Qualifications:

• Three or more years in hotel restaurant/casino outlets or individual restaurants.
• Must be familiar with all aspects of the particular cuisine for said area.
• Culinary background must have an emphasis on teambuilding, interpersonal and managerial skills.
• High school graduate or G.E.D, culinary apprenticeship, or culinary school graduate.
• Ability to teach, train and motivate culinary team members.
• Working knowledge of computers, including Microsoft Word and Excel (preferred).
• Background of pre and post opening of hotel/casinos or major restaurants (preferred).