Master Cook

The Master Cook is responsible for working any and all stations within the outlet. Must possess a good level of culinary talent, have basic supervisory responsibilities, and be capable of making operational decisions in the absence of the chef. Key roles include Culinarian, Trainer, Team Player, and Leader.

• Prepare and ensure the highest standards of quality and consistency in food products.
• Accept responsibility for basic supervision alongside the Room Chef.
• Maintain the assigned kitchen area in a clean and sanitary condition and ensure all equipment is in good operational condition.
• Follow all safety standards, reporting unsafe conditions to engineering and management.
• Be aware of all policies and procedures related to the assigned area.
• Protect company assets, including personnel, against theft, waste, breakage, etc.
• Treat all team members with dignity and integrity.
• Keep immediate supervisor informed of problems, opportunities, or unusual matters for prompt action.
• Teach, train, and mentor team members.
• Rotate food products in walk-ins and freezers; maintain cleanliness and organization.
• Adhere to food standards, specifications, and recipes outlined by the Room Chef and Executive Chef.
• Maintain professional grooming standards, including chef’s hat, apron, and nametags.
• Perform additional duties as outlined by supervisors.
• Support the company culture of delivering 4 diamond service.
• Follow all departmental and company policies, including attendance, appearance, and conduct.

• At least two years of experience in a hotel restaurant/casino or individual restaurant as a cook.
• Familiarity with basic cooking techniques.
• Knowledge of food production, sanitation, and preparation skills.
• Ability to teach and train fellow culinarians.
• Flexibility to work in a dynamic environment and availability to work any shifts.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality