About The Role

The Master Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements. This position typically starts at $22.50 per hour but will be based on experience. Must have experience on the grill and ability to grill to correct temps. Works a variable schedule, including evenings, weekends and holidays. Team members begin accruing PTO starting on day one, and full ‑ time employees are eligible for benefits after 90 days.

Demonstrates regular and predictable attendance; arrives on time in a clean uniform with required name tag, ID, and licenses, ready to work with a positive, ready ‑ to ‑ learn attitude.
Greets guests and team members warmly and professionally, supporting our Family Style Service culture.
Works a flexible schedule, including nights, weekends, holidays, and overtime as needed.
Serve as Lead Cook in the kitchen and guide and instruct cooks to prepare high quality food for the specified outlet.
Assist Executive Sous and Sous Chef with the creation of regular, seasonal, specialty and feature items.
Assumes role of Sous Chef when they are absent.
Prepare, sautés, broiled, fried, baked and grilled food items in accordance to kitchen needs.
Responsible for proper breakdown and processing of domestic and imported cuts of beef and fish.
Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.
Demonstrates competent product knowledge by correctly storing and handling of all perishables, maintaining quality, security, value and integrity.
Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
Schedule and enforce cleaning rotations for specified section on the line.
Observe Cooks and provide on the spot feedback to properly guide them in meeting culinary standards.
Provide feedback to Sous Chef and Executive Sous Chef on the performance of Cooks and provide suggestions on how to further develop their skill level.
Move items from shelves to carts and transport to assigned stations for restocking purposes.
Ensures ingredient supply levels are accurate.
Maintains the required par of food items in their assigned station from support areas throughout the property.
Perform preliminary preparation work in a timely manner.
Effectively communicates with other team members, including service and kitchen maintenance personnel.
Enforce and maintain a sanitary and organized work area.
Ensure all areas assigned are clean and free of debris.
Demonstrates proper care, storage, use and cleaning of all tools and equipment.
Maintains the appropriate appearance of work station in accordance with county health and department service standards.
Ensures that side-work, supplies and stock is prepared for the shift and closing side-work is prepared for next shift.
Follows all applicable safety procedures.
Follows all standard operating procedures.
Perform other related duties as assigned and requested.
Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.
Must be at least 21 yrs. of age.
Ability to read, write, and understand English.
Communicates effectively and maintains positive working relationships with guests, coworkers, and management.
Must pass the required background check.
Report to work in a neat and clean uniform, with slip resistant shoes. Well-groomed hair and personal hygiene are essential.
Extensive knowledge of food and beverage products.
Ability to perform basic/intermediate math skills including measurement of products
Ability to operate point of sale systems.
Ability to read, write and understand English.
Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management.
Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions.
Must be able to work individually and as part of a team in collaboration with others
Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.
Ability to work in a loud, fast ‑ paced environment while handling multiple tasks under time constraints.
Requires frequent standing, walking, bending, lifting, reaching, pushing, and pulling throughout the shift.
Must be able to tolerate the heat of the kitchen area or cold of refrigeration units
Maintains clean, neat appearance and hygiene in accordance with standards
Must wear clean, appropriate assigned uniform including slip resistant shoes in kitchen areas
Visual ability needed to accurately prepare food and operate kitchen equipment.
Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 75 lbs or more repeatedly.
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.
Shifts may vary based on business needs.
Must be able to work any day of the week and any shift, including holidays and weekends.
Three years prior experience as a cook required in a fine dining or upscale establishment