City
LAUGHLIN
State
NV
Shift
Day
Type of Shift
Full Time
Department
Food & Beverage

Master Cook

Aquarius Casino Resort

Description:

General Summary
Oversees the daily operations of the kitchen staff. Ensures quality of products used to prepare menu items and ensures proper storage of all products. Maintain consistency and adequate food level according to business demands. Communicate the need of team members and department via Sous Chef for optimal department operation.

Essential Duties and Responsibilities

  • Assists Sous Chef in preparation of food for service.
  • Assists Sous Chef in coordination of menu execution and product placement.
  • Leads, directs and coordinates cooks and runners in day-to-day duties.
  • Prepares all food items in accordance with standard recipes or as otherwise directed by supervisor to ensure consistency of product.
  • Checks and controls proper storage of products to ensure maintenance of quality products.
  • Monitor and keep all refrigeration, storage and other equipment in clean, working condition.
  • Visually inspect and select quality fruits, vegetables, meats and other food products to ensure quality ingredients are used in preparation of menu items.
  • Clean as you go, keep your work station neat and orderly and perform general cleaning tasks using standard hotel cleaning products as assigned to adhere to standards.
  • Perform any other duties as assigned by management.
  • Provide outstanding guest service to all internal and external guests

Requirements:

Job Specifications – Qualifications

  • Minimum one year previous cooking experience in a high volume kitchen.
  • Minimum one year previous experience in a food and beverage kitchen with prior experience selecting products and ensuring their proper storage.
  • Ability to read, write, speak and understand the English language in order to follow standard recipes and communicate with other employees.
  • Ability to comprehend and follow written and/or verbal instructions from supervisor or other member of management.
  • Ability to listen effectively, speak and write English clearly to ascertain and document important information.
  • Must know food safe temperatures and control measures.
  • Be familiar with and have the ability to operate all kitchen equipment in a safe manner.
  • Sufficient dexterity of hands in order to utilize cutlery in a safe and efficient manner.
  • Actively participates in the production of food items to assigned outlet and any items deemed necessary by management.
  • Ability to identify food products, as well as fresh herbs by sight and know the proper storage areas for such product.
  • Working knowledge of County and State standards for food service sanitation.
  • Ability to organize and prioritize work and meet deadlines.
  • Ability to count, as well as basic mathematical skills in order to maintain proper inventories and utilize standard recipes and menu specifications.
  • Ability to sign name and list hours of work in military time on time sheets and break sheets.
  • Ability to remember, recite and promote the variety of menu items and standard food recipes.


    Job Specifications – Qualifications (continued)
  • Ability to follow Chef’s Department Safety Rules.
  • Ability to adhere to the quality standards.
  • Ability to organize and work and interact with service staff in a high pressure environment and be able to do so in a courteous and professional manner.
  • Ability to perform job functions at an acceptable level of competency and according to standards prescribed by management commensurate to job classifications.
  • Be familiar with and have the ability to operate kitchen equipment in a safe manner to include:
    Steam Jacketed Kettles Alto Shams Ovens
    Steam Table Combi Ovens Braisers
    Slicer Rotary Oven Broilers
    Vertical Cutting Machine Mixer Robo Coupe
  • Must be able to obtain and maintain all cards required by the company.
  • Must be able to verify right to work in the U.S.

    Working Conditions – Physical Requirements
  • Regularly walk, bend, stand or stoop.
  • Ability to stand or walk 90% of the shift.
  • Ability to grasp, bend, lift and carry.
  • Frequently lift, carry, push, pull or otherwise move objects weighing up to 50 lbs.
  • Ability to lift 50 lbs. up to 4 feet several times per shift.
  • Ability to move or push goods of up to 300 lbs. utilizing a food warmer, rolling rack, four decker, hand truck, pallet jack or other device.
  • Use tools or equipment requiring a high degree of dexterity.
  • Walk, stand, crouch or run on narrow, slippery or erratically moving surfaces.
  • Work for sustained periods of time maintaining concentrated attention to detail.
  • Need to distinguish between shades of color.
  • Ability to work in unfavorable conditions which can occasionally be hot, cold, noisy and wet.

    Required Work Cards
  • Health

    Disclaimer
    The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Job duties to be performed with or without reasonable accommodations