Specialty Master Cook - Comal , Cantina Contramar

Fontainebleau Las Vegas•Las Vegas, NV

16d•Onsite

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 The primary responsibility of the Specialty Master Cook, Comal is 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 recommended
Complete knowledge of health and safety regulations
Experienced tortilla maker, preferably 1-3 years of experience in a fast-paced work environment.
Experience and knowledge of working with white and blue corn masa, as well as making flour masa.
Being able to portion, weigh, and press dough in a tortilla press.
Be comfortable working with very hot rotating griddle (Comal).
When needed, the ability to train new members.
Knowledge of cleaning the griddle (Comal) carefully and maintaining its integrity.
Must maintain an impeccable workstation, at all times.
Being able to follow direction and ensure safety is being taken seriously.
The station will be in the dining room; member must be able to maintain a respectful and professional temperament in front of our guests.
Must always present exceptional appearance.
Comfortably communicating with our guests and answer all questions they may have.
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.
While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.
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
Inspects the quality of all seafood and related products
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