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.