Master Cook - Main Kitchen (Vdara)

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• Maintains solid knowledge of all food products and is able to skillfully apply culinary techniques.
• Maintains an exceptional menu knowledge and attention to detail with plate presentation.
• Prepares both hot and cold items and demonstrates a variety of cooking techniques.
• Skillfully and knowledgably work each Kitchen station.
• Conducts training for cooks, pantry workers and kitchen helpers on job responsibilities.
• Ensures all products are rotating on a first-in, first-out philosophy.
• Ensures all requisitions are processed properly and placed in designated area.
• Identifies and safely use all kitchen equipment.
• Properly labels and dates all products to ensure safekeeping and sanitation.
• Applies advanced knife skills required for service.
• Reads, measures and executes recipes.
• Maintains a solid knowledge, understanding and preparation of base sauces, stocks and soups.
• Ensures food quality is superior and take action to correct any irregularities.
• Conducts inventory on a regular basis to ensure proper par levels.
• Effectively communicate with Management, Chefs and Service Staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Maintains complete knowledge of and complies with all Departmental policies/service procedures/standards.
• Maintains complete knowledge of correct maintenance and use of equipment.
• Resolves guest complaints, ensuring guest satisfaction.
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.
• Maintains and strictly abides by State sanitation, Health regulations, and Hotel requirements.
• Meets with Sous Chef and Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities
• Communicate additions or changes to the assignments as they arise throughout the shift
• Ensures that opening shift completes startup of Kitchen line and designated prep work.
• Completes opening duties set up work station with required mis en place, tools, equipment and supplies, inspects the cleanliness and working condition of all tools, equipment and supplies, checks production schedule and pars, establishes priority items for the day, informs the Sous Chef of any supplies that need to be requisitioned for the day's tasks, transport supplies from the storeroom and stock in designated areas.
• Fabricates meat, fish and fowl for menu items.
• Starts prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
• Prepares all menu items following recipes and yield guides.
• Informs the Sous Chef of any shortages before the items runs out.
• Assists Line Cooks wherever required to ensure optimum service to guests.
• Communicates any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Informs Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Maintains production charts.
• Maintains proper storage procedures as specified by Health Department and Hotel requirements.
• Minimizes waste and maintains controls to attain forecasted food costs.
• Disinfects and sanitizes cutting boards and worktables.
• Transports empty, dirty pots and pans to the pot wash station.
• Directs and assists Stewards in order to make cleanup a more efficient process.
• Breaks down work stations and completes closing duties returns all food items to the proper storage areas.
• Rotates all returned products, wraps, covers, labels, and dates all items being put away, straightens up and organizes all storage areas, cleans up and wipes down food prep areas, reach-ins/walk-ins, shelves, returns all unused and cleans utensils/equipment to the specified locations, ices down hot items from the steam table, so they cool quickly, turns off all equipment not needed for the next shift and restocks items that were depleted during the shift.
• Preforms all other job related duties as requested.

Required:

• At least 2 years of Cook experience in a similar position.
• Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, small wares equipment.
• Working knowledge of weights, measures and various cooking techniques.
• Working knowledge of health, safety and sanitation procedures.
• Working knowledge of knives and knife skills.
• Excellent customer service skills.
• Able to lead and mentor a team.
• Have interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Work varied shifts including weekends and holidays.
• High school diploma or equivalent.
• Able to effectively communicate in English, in both written and oral forms.

Preferred:

• Previous experience working in a similar resort setting.