Master Cook

Position Overview:

Responsible for properly preparing any and all foods listed on the menu that are grilled, fried, broiled or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.

Essential Duties and Responsibilities:

1. Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
2. Complete opening duties set up workstation with required mise en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the Sous Chef of any supplies that need to be requisitioned for the days tasks and transport supplies from the Storeroom and stock in designated areas
3. Ensure all requisitions are processed properly and placed in designated area
4. Assist other Cooks wherever required to ensure optimum service to guests
5. Start prep work on items needed for the particular menu of the day and direct Line Cooks on it throughout the shift
6. Breakdown work station and complete closing duties return all food items to the proper storage areas
7. Rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locations, ice down hot items from the steam table, so they cool quickly, turn off all equipment not needed for the next shift and restock items that were depleted during the shift
8. Apply advanced knife skills required for service
9. Maintain an exceptional menu knowledge and attention to detail with plate presentation
10. Prepare both hot and cold items and demonstrate a variety of cooking techniques
11. Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
12. Read, measure and execute recipes
13. Properly label and date all products to ensure safekeeping and sanitation
14. Maintain and strictly abide by State sanitation/Health regulations and Restaurant requirements
15. Minimize waste and maintain controls to attain forecasted food cost
16. Maintain complete knowledge of correct maintenance and use of equipment
17. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
18. Maintain supervisory role in the absence of the Chef and/or Sous Chefs
19. Skillfully and knowledgably work all kitchen stations
20. Conduct training for cooks, prep cooks and kitchen helpers on job responsibilities
21. Conduct inventory on a regular basis to ensure proper par levels
22. Ensure food quality is superior and take action to correct any irregularities
23. Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day
24. 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

Qualifications:

1. Five years of cook experience in a similar high-volume environment
2. Advanced knowledge of knives and knife skills
3. Advanced knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryo-vac machine, small wares equipment
4. Advanced knowledge of health, safety and sanitation procedures
5. Advanced knowledge of  weights, measures and various cooking techniques
6. Professional appearance and demeanor

Physical Requirements:

1. Ability to stand and walk during 6 to 8 hour shifts.
2. Ability to reach, bend, stoop, and wipe.
3. Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
4. Ability to work in an environment that is subject to varying levels of heat and noise.
5. Ability to work in a high pressure environment