PRIMARY PURPOSE:

As a Master Cook, you will be responsible for food preparation directed by Chef. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• Follow methods of food preparation, cooking, portion size, mixing of sauces and garnishing of foods to ensure food is prepared in an approved manner as prescribed by the Chef, Executive Sous Chef and Sous Chef
• Set-up workstation based on pars established by Chef, Executive Sous Chef and Sous Chef, follow station set-up sheet, and operate a specific station
• Evaluate cooked food before serving for quality flavors and appearance by taste and smell
• Drive the Customer Relations Management system by ensuring orders are handled correctly
• Comply with occupational, health and safety standards, ensure food is stored and kept at proper holding temperatures through the use of thermometers
• Complete closing requirements directed by Chef, Executive Sous Chef and/or Sous Chef
• Delegate tasks to other job classifications as instructed by chefs

KNOWLEDGE, SKILLS, AND ABILITIES:

• Knowledgeable of restaurant operations, such as opening/closing procedures, food cost awareness, and ordering food products
• Knowledge of food and beverage products, including preparation methods/times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and method presentation
• Knowledgeable of how to safely use all kitchen equipment
• Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail
• Able to lead and mentor a team
• Knowledge of health, safety and sanitation regulations
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts

MINIMUM REQUIREMENTS:

• High school diploma and equivalent
• One (1) year of related experience
• Work varied shifts, to include weekend and holidays

PREFERRED:

• Two (2) years of experience in high-volume Restaurant
• Formal culinary training
• Experience working in a similar resort setting