Master Cook

ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following)

Serve as Lead Cook in the kitchen and guide and instruct cooks to prepare high quality food for the specified outlet.

Assist Executive Sous and Sous Chef with the creation of regular seasonal specialty and feature items.

Assumes role of Sous Chef when they are absent.

Prepare sautés broiled fried baked and grilled food items in accordance to kitchen needs.

Responsible for proper breakdown and processing of domestic and imported cuts of beef and fish.

Perform various job duties that will include operation of grill fryer broiler oven and French top in accordance with kitchen needs.

Demonstrates competent product knowledge by correctly storing and handling of all perishables maintaining quality security value and integrity.

Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.

Schedule and enforce cleaning rotations for specified section on the line.

Observe Cooks and provide on the spot feedback to properly guide them in meeting culinary standards.

Provide feedback to Sous Chef and Executive Sous Chef on the performance of Cooks and provide suggestions on how to further develop their skill level.

Move items from shelves to carts and transport to assigned stations for restocking purposes.

Ensures ingredient supply levels are accurate.

Maintains the required par of food items in their assigned station from support areas throughout the property.

Perform preliminary preparation work in a timely manner.

Effectively communicates with other team members including service and kitchen maintenance personnel.

Enforce and maintain a sanitary and organized work area.

Ensure all areas assigned are clean and free of debris.

Demonstrates proper care storage use and cleaning of all tools and equipment.

Maintains the appropriate appearance of work station in accordance with county health and department service standards.

Ensures that side-work supplies and stock is prepared for the shift and closing side-work is prepared for next shift.

Follows all applicable safety procedures.

Follows all standard operating procedures.

Perform other related duties as assigned and requested.

Work requires schedule flexibility which may include nights weekends holidays and overtime as needed.

PERFORMANCE REQUIREMENTS: (knowledge skills and abilities)

Extensive knowledge of food and beverage products.

Ability to perform basic/intermediate math skills including measurement of products

Ability to operate point of sale systems.

Ability to read write and understand English.

Ability to communicate effectively and establish and maintain effective working relationships with guests staff and management.

Knowledge understanding and compliance of policies and procedures service expectations job descriptions daily memorandums chemical labels and other instructions.

Must be able to work individually and as part of a team in collaboration with others

Meets attendance guidelines of the job and adhering to regulatory departmental and company policies.

PHYSICAL MENTAL AND ENVIRONMENTAL DEMANDS:

Work is performed in a loud fast paced environment multiple tasks to be handled under time constraint.

Must be able to tolerate the heat of the kitchen area or cold of refrigeration units

Requires standing walking bending pushing pulling lifting and reaching throughout the shift.

Maintains clean neat appearance and hygiene in accordance with standards

Must wear clean appropriate assigned uniform including slip resistant shoes in kitchen areas

Visual ability needed to accurately prepare food and operate kitchen equipment.

Must be able to bend twist turn push and pull as well as lift and carry above/below the shoulders a minimum of 75 lbs or more repeatedly.

Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs lifting full pots up to 100lbs repetitive stirring extreme hot and cold work conditions and bending at the waist.

Shifts may vary based on business needs.

Must be able to work any day of the week and any shift including holidays and weekends.

Must be able to handle intoxicated guests in a professional manner and according to policy.

QUALIFICATIONS:

Three years prior experience as a cook required in a fine dining or upscale establishment

Must be 21 years of age.

High School Diploma or equivalent required.

Must obtain a Food Handlers certificate from County Health Department.

Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

Must present a neat and professional appearance.

Works well with others especially cooks bartenders servers supervisors etc.

Must possess basic reading writing and mathematical skills as applicable for recipe calculations and kitchen safety.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities skills duties requirements efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change (e.g. emergencies changes in personnel workload rush jobs or technical developments).