Master cook job description

1.Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Identifies and safely operates said equipment. Versatile in preparing both hot and cold items.

2.Assumes 100% responsibility for quality of products served.

3.Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

4.Stocks and maintains sufficient levels of all food products and supplies at line stations to assure a smooth service period. Restocks at the end of shift to promote teamwork and ensure shift to shift success

5.Portions food products prior to cooking according to standard portion sizes and recipe specifications.

6.Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection ovens, flat top range and refrigeration equipment.

7.Prepares items for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

8.Follows proper plate presentation and garnish set up for all dishes.

9.Handles, stores and rotates all products per standard.

10.Assists in food prep assignments during off-peak periods to ensure shift to shift success

11.Properly label and date all products to ensure freshness and quality.

12.Apply advanced knife skills required for service such as carving cooked meats, slicing, dicing, julienne, brunoise, mince.

13.Exhibits a solid, working knowledge, understanding and application of all cooking techniques.

14.Completes prep duties, executes tickets and performs duties with speed and accuracy with no supervision.

15.Able to detect irregularities in quality and consistency of all product and correct as needed.

16.Exhibits positive leadership qualities and can solve problems, make decisions and direct other cooks in the absence of the chef or sous chef.

17.Able to assist in correcting standards in a positive and professional manner with cook IIs and Cook IIIs.

18.Test the temperature of food at specified intervals. Must be able to properly use and calibrate a thermometer

19.Ensure all requisitions are processed properly and placed in designated area.

20.Understands par levels and able to complete order guides for needed product in the absence of a chef.

21.Maintain a solid knowledge of all food products and skillfully apply culinary techniques.

22.Ensure the cleanliness and organization of all kitchen areas throughout and at the end of each shift.

23.Work as a team, assisting all guests and employees.

24.Effectively communicate with management, chefs and service staff to fulfill and address any issues or needs requested by guests and fellow team members.

25.Regularly submits suggestions for specials, menu items and process improvements.

26.Address guest concerns and or complaints in a timely and professional manner

27.Regular predictable attendance is required.

28.Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state and federal regulations.

29.Communicate effectively with all levels of the Nugget team and guests.

30.Perform work in a safe manner and maintain a safe environment for team member and guests.

31.Immediately report unsafe conditions and team member or guest incidents to a member of the management team or Security.

32.Maintain a positive and professional image when performing duties or representing the Nugget and encourage others to do the same.

33.Other duties and responsibilities as assigned.

REPORTING RELATIONSHIPS:

Room Chef/Assistant Room Chef, Chef Tournant

MINIMUM REQUIREMENTS:

Must have a basic knowledge and experience in general cooking styles, techniques, and understanding of how to read and execute recipes in assigned food outlet.

EDUCATION LEVEL:

High School diploma or equivalent is required.

LANGUAGE:

Effectively communicate with others both verbally and in written form using the English language.

EXPERIENCE:

Minimum 2 years previous experience as a Cook I or Cook II preferably in a high-volume kitchen.

SPECIAL SKILLS:

Solid knife and culinary skills required.

Company DescriptionNugget Casino Resort in Reno began operations in 1955 as a coffee shop across the street from our present location. Throughout the years, the Nugget has become a premier Hotel/Casino Resort in the Reno/Tahoe area. We have over 1,500 rooms, eight award-winning restaurants, 110,000 square feet of convention space, a world-class spa and over 2,000 employees.

Today, the resort offers a competitive benefits package in a fun and friendly setting. We have a sterling reputation for the friendliest employees in the industry, who strive to provide the very best in guest services. Work for the best, come to the Nugget!

The Pastry (Master) Cook is responsible for preparing recipes and food items in accordance with the Executive Chef's requirements.
ESSENTIAL JOB FUNCTIONS:

* Serve as lead cook in the kitchen
* Prepare, sautés, broiled, fried, baked and grilled food items in accordance to kitchen needs.
* Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.
* Perform preliminary preparation work in a timely manner.
* Ensures ingredient supply levels are accurate.
* Move items from shelves to carts and transport to assigned stations for restocking purposes.
* Maintains the required par of food items in their assigned station from support areas throughout the property.
* Understand proper safety and health codes and regulations and maintain them regularly.
* Ensure all areas assigned are clean and free of debris
* To assist with any other job related duties that may be assigned.

QUALIFICATIONS:

* Work requires effective communication in English, both verbal and written form in a professional manner.
* Work requires a minimum of 3 years experience as a cook.
* Work requires ability to work from a standing position for extended periods of time.
* Work requires a neat appearance with good personal hygiene.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Loud, fast paced environment, multiple tasks to be handled under time constraint. Front-line buffet cooks will have a great deal of direct public contact. Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.

Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).