MK MASTER COOK

SILVERTON CASINO LLC•Las Vegas, NV

7d•Onsite

About The Position

The Main Kitchen Master Cook will be responsible for ensuring the quality and consistency of all food preparations and services within the kitchen. Daily tasks include recipe creation, preparation and plating food, training, and mentoring kitchen staff, maintaining health and safety standards, and ordering inventory.

Requirements

At least 5 years of experience in a high-volume kitchen.
Excellent understanding of food preparation techniques and food safety regulations.
Strong leadership and management skills, with experience in team building, mentoring, and training.
Excellent communication, interpersonal, and customer service skills.
Demonstrated ability to work in a fast-paced environment and handle multiple priorities and tasks.
Ability to work a flexible schedule, including nights, holidays, and weekends.
Identification that establishes identity.
Identification that establishes the right to work in the United States.
Alcohol Awareness Card.
Southern Nevada Health Card.
Identification that establishes identity.

Responsibilities

Aid Sous and Room Chef with staffing concerns, direction of staff and overall performance of team members.
Assist in recipe and menu development when requested, including but not limited to special holidays.
Direct and assist all Line Cooks, Pantry, or Runners as needed and when assistance is necessary.
Be a leader. Direct and mentor all team members as needed in the outlet.
Bring any shortcomings on shift to the attention of the Sous or Room Chef.
Maintenance of all areas in accordance with Clark County Health Department and FSS auditing.
Completion of all daily menus and food products on all parts of the line/kitchen.
Report any poor product or below quality items to sous chef or above immediately upon noticing.
Act in accordance with all Silverton Standard Operating Procedures.
Proper food handling in accordance with Southern Nevada Health Department and Food Safety Standards.
Having all menu items on hand, or F&B approved substitutions and communication of these to entire FOH team.
Accuracy in all recipes used in outlet, whether produced there or not, and if applicable-proper plating according to set standards.
Maintaining station and areas inventory.
Guaranteeing quality products is always available.
Report any engineering issues or equipment malfunctions or malfunctions to the culinary team or outlet manager as soon as they are noticed.
Utilize personalized customer service (internal and external when possible).
Performing other duties as assigned.
Maintain a high quality of guest service according to Silverton Be Amazing Service Standards.
Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
Adhere to all appearance and uniform standards.
Maintain an open line of communication with Managers.
Maintain a positive and professional demeanor during all interactions with guests, fellow Team Members, and Vendors.
Ability to accept performance feedback in a professional manner.
Regular attendance on all scheduled shifts is considered an essential function of the job.
Arriving on time for all scheduled shifts is considered an essential function of the job.
Other duties as assigned.