Master Cook-Union

J  o  b    D  e  s  c  r  i  p  t  i  o  n

Job Profile Title:

Master Cook-Union

Job Code:

15693

Profile Title:

15693 Master Cook-Union

Grade / Band:

Union - Hourly

FLSA Status:

Non-Exempt

As a Master Cook, you will be responsible for food preparation directed by Chef. You will also set the stage for guest experience  with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create  WOW memories they will carry with them far and beyond their stay with us.

Follow methods of food preparation, cooking, portion size, mixing of sauces and garnishing of foods to ensure food is prepared in an approved manner as prescribed by the Chef, Executive Sous Chef and Sous Chef

Set-up workstation based on pars established by Chef, Executive Sous Chef and Sous Chef, follow station set-up sheet, and operate a specific station

Evaluate cooked food before serving for quality flavors and appearance by taste and smell

Drive the Customer Relations Management system by ensuring orders are handled correctly

Comply with occupational, health and safety standards, ensure food is stored and kept at proper holding temperatures through the use of thermometers

Complete closing requirements directed by Chef, Executive Sous Chef and/or Sous Chef

Delegate tasks to other job classifications as instructed by chefs

Performs other job-related duties as requested

Proof of eligibility to work in the United States

High School Diploma, GED or equivalent

Required

1+ Years of Prior Relevant Experience

Related experience

Required

2+ Years of Prior Relevant Experience

Experience in high-volume Restaurant

Preferred

Work varied shifts, to include weekend and holidays

Required

Formal culinary training

Preferred

Experience working in a similar resort setting

Preferred

Knowledgeable of restaurant operations, such as opening/closing procedures, food cost awareness, and ordering food  products

Knowledge of food and beverage products, including preparation methods/times, major ingredients, quality standards,  taste, appearance, texture, serving temperature, garnish, and method presentation

Knowledgeable of how to safely use all kitchen equipment

Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular  attention to detail

Able to lead and mentor a team

Knowledge of health, safety and sanitation regulations

Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts

Balancing

X

Bending

X

Carrying __pounds

X

50 lbs

Clear speech - simple

Clear speech - complex

Climbing

Crawling

Crouching

Distant vision

Driving - auto/van

Driving - limousine

Flexibility - upper body

Flexibility - lower body

Hearing/Listening

Kneeling

Lifting __pounds

X

50 lbs

Near vision

Normal vision

Pushing/Pulling

X

Reaching

X

Sitting

Standing - 5 hours minimum

X

Stooping

Typing __w.p.m.

Walking

X

Communication - verbal

Communication - written

Confined area

Contacts - works alone

Contacts - works around others

Contacts - works with others

Exposure to dust / dirt

Exposure to fumes / odors

Extreme cold

Extreme heat

Fast pace

Hazardous conditions - Chemicals

Hazardous conditions - high structures

Hazardous conditions - high voltage

Indoors

Noise levels - low to moderate

Noise levels - low to high

Office conditions

Outdoors

Restricted area

Shifts

Smoke

__% Travel

Vibration

Wet/Humid

Analytical

Clerical

Comprehension

Crisis incidents

Customer service

Decision making

Fatigue

High pressure

Judgment

Long hours

Math skills - advance

Math skills - basic

Memorization

Organization

Perception

Reading - simple

Reading - complex

Repetition

Safety hazards

Tight deadlines

Working conditions

Writing - simple

Writing - complex