Master Cook

The Master Cook is responsible for the daily food preparation and food production of Western Village restaurants.

Duties:

• To prepare high quality and consistent food products.

• Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods.

• Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management.

• Responsible for kitchen supervision in conjunction with the Chef.

• Rotates all food products in walk-ins and freezers.

• Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary.

• Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef.

• Follows all sanitation procedures.

• Ensures that all safety standards are followed and reports all unsafe conditions to management.

Qualifications:

• High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred.

• Two or more years in a hotel restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas.

• Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.)

• Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.

• Ability to teach and train fellow culinarians.