Master Cook

About the role

The Master Cook is responsible for the daily food preparation and food production of Western Village restaurants.

Responsibilities

• To prepare high quality and consistent food products.
• Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods.
• Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management.
• Responsible for kitchen supervision in conjunction with the Chef.
• Rotates all food products in walk-ins and freezers.
• Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary.
• Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef.
• Follows all sanitation procedures.
• Ensures that all safety standards are followed and reports all unsafe conditions to management.

Requirements

• A high school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred.
• Two or more years in a hotel restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas.
• Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.).
• Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.
• Ability to teach and train fellow culinarians.

Qualifications

• High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred.
• Two or more years in a hotel restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas.
• Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.).
• Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.
• Ability to teach and train fellow culinarians.

Skills

• High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred.
• Two or more years in a hotel restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas.
• Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.).
• Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.
• Ability to teach and train fellow culinarians.

Benefits

Not specified.

Pay

TBD.

Schedule

Swing.