Master Cook, Cantina Contramar
About The Position
Cantina Contramar is the only U.S. restaurant from world-renowned Chef Gabriela Cámara, bringing her award-winning approach to Mexican seafood and cuisine to Fontainebleau Las Vegas. Rooted in simplicity and tradition, Cantina Contramar offers a bold and thoughtful expression of authentic Mexican dining, with world-class hospitality that makes every meal a celebration. POSITION OVERVIEW It is the primary responsibility of the Master Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating ,executing tickets according to spec and overall quality of products produced for the restaurant.
Requirements
- Must be at least 18 years of age.
- Two (2) or more years of prior relevant experience in a luxury high volume property preferred
- Complete knowledge of health and safety regulations
- In-depth skills and knowledge of all kitchen operations, especially large-volume production
- Extensive kitchen technical knowledge and current culinary trends
- Must be able to read, follow recipes and procedures
- Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
- Must be willing and able to work a flexible schedule to include nights, holidays, and weekends
- Work in a fast-paced, busy, and somewhat stressful environment with high call volume
- Member must be able to qualify for licenses and permits required by federal, state, and local regulations.
- Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to read and communicate verbally in English.
- Written communication skills in English may also be required.
- Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
- Ability to deal with problems involving several concrete variables in standardized situations.
- The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.
Responsibilities
- Follows and executes all plate and food items according to company specifications
- Communicates any equipment issues to the chef
- Able to read and measure recipes
- Ability to train new members in all aspects of the kitchen including but not limited to prep items, execution, and plating of all menu items
- Communicate job task as instructed by the Chefs
- Dates, rotates food items according to FIFO
- Maintain a respectful and professional temperament during a high stress service
- Can operate and is familiar with all kitchen equipment
- Maintain a high standard of food quality in preparation and execution
- Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations
- Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP
- Ensure safe and proper use of equipment
- Efficient and follows directions from chefs and or managers at all times
- Maintain a high standard of cleanliness and sanitation in and around all culinary work areas
- Minimize waste and spoilage
- Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
