Master Cook union

About the Role

The Master Cook for Ghost Kitchen supports the Assistant Chefs and Executive Chef by working in all stations within the kitchen, conducting product inventories, ensuring preparation and quality meet outlet standards, and fulfilling responsibilities to support the department and maximize success.

Responsibilities

• Evaluate cooked food before serving to ensure the highest level of taste and presentation.
• Assist multiple stations with food prep, cooking, and plating as needed.
• Ensure sanitation procedures and work area organization adhere to all health code regulations and standards.
• Maintain food and supply inventory levels; notify management of restocking requirements.
• Attend and participate in daily briefings or pre-shifts.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job-related operational tasks, duties, and review of company documents.
• Other duties as assigned.

Requirements

• Ability to translate recipes into dishes.
• Excellent knife skills.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Ability to obtain and maintain full knowledge of company and department rules, regulations, policies, and procedures.
• Ability to work varied shifts, including nights, weekends, and holidays.
• Ability to successfully lead and mentor a team.

Qualifications

• At least 18 years of age.
• At least 2 years of previous experience in an In-Room Dining operation.
• Preferred: Degree in Culinary Arts or related field or equivalent training.
• Preferred: Previous experience in a large, luxury resort setting.

Certificates & Licenses

• Proof of eligibility to work in the United States.
• Food Handler Card (position required).

Physical Demands

The physical demands described are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Typical restaurant environment with varying conditions of noise, temperature, illumination, and air quality.
• Prolonged sitting and standing.
• Bending, reaching, and transporting items weighing up to 25 lbs.
• Eye/hand coordination.
• Ability to comply with policies, procedures, job descriptions, daily memorandums, chemical labels (SDS), and other instructions.

Core Responsibilities

• Everyone is an Ambassador: Treat the property like your own home; ensure no one gets hurt, everyone feels secure, the environment is clean, and guests get what they need.
• Everyone works in Safety: Address safety concerns by correcting them or notifying the appropriate department.
• Everyone works in Security: Report security concerns if you "See Something, Say Something."
• Everyone works in EVS: Pick up trash or notify the appropriate department for larger messes.
• Everyone works in Guest Experience: Assist guests with a smile; escalate needs beyond your capacity to the appropriate department.