Master Cook, Junior's

Summary Statement:

The Master Cook, causal dining works on all stations within the kitchen, conducts product inventories, ensures the preparation and quality are to outlet standards, and fulfilling job responsibilities to support the department and maximize opportunities for success.

Primary Job Duties: – Includes but is not limited to:

• Evaluate cooked food before serving to guest to ensure the highest level of taste and presentation.
• Assist multiple stations with food prep, cooking and plating, when needed.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Maintain food and supply inventory levels and notify management of restocking requirements.
• Attend and participate in daily briefings or pre-shifts.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties as assigned.

Qualifications: Includes but is not limited to:

• Ability to translate recipes into dishes.
• Compatible knife skills.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, including nights, weekends and holidays.
• At least 18 years of age.

Preferred :

• Previous experience in casual dining operations.
• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least three years of cooking in a full service, Casual Dining Restaurant
• Degree in Culinary Arts or a related field or training.

Preferred:

• Degree in Culinary Arts.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • Food Handling Card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical kitchen/restaurant environment.
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
• Prolonged sitting/standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 25 lbs.
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.