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About this job

As part of the application process, you are required to create a candidate account to log back in and view your application(s). Check your email regularly for information regarding our employment process.

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It is the primary responsibility of the Master Cook to work in all kitchen stations, read and follow recipes, train new employees and maintain food and outlet standards. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.

  • Ensure all products are rotating on a first-in, first-out philosophy.
  • Ensure all requisitions are processed properly and placed in designated area.
  • Maintains solid knowledge of all food products and is able to skillfully apply culinary techniques.
  • Identify and safely use all kitchen equipment.
  • Regularly restock all kitchen supplies and food items required for service.
  • Properly label and date all products to ensure safekeeping and sanitation.
  • Able to apply advanced knife skills required for service.
  • Read, measure and execute recipes.
  • Maintain an exceptional menu knowledge and attention to detail with plate presentation.
  • Prepare both hot and cold items and demonstrate a variety of cooking techniques
  • Assist Chef and Sous-Chefs and other department personnel as needed in execution of service.
  • Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
  • Skillfully and knowledgeably work each kitchen stations.
  • Maintain supervisory role in the absence of the Chef and/or Sous-Chefs.
  • Ensure food quality is superior and take action to correct any irregularities.
  • Conduct training for cooks, pantry workers and kitchen helpers on job responsibilities.
  • Produce production list to ensure efficient execution of service.
  • Conduct 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.
  • Follow all health and safety regulations.
  • Performs 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