Master Cook

Sparks, NV, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Professional development opportunities

Job Description

Western Village is a renowned hospitality establishment known for delivering exceptional dining experiences through its diverse range of restaurants. As an integral part of the hospitality industry, Western Village emphasizes quality, consistency, and excellence in food preparation and customer service. With a commitment to culinary innovation and superior guest satisfaction, Western Village continues to set standards in restaurant operations, leveraging highly skilled professionals to maintain its reputation as a premier dining destination. The property houses multiple dining outlets, each offering distinct culinary specialties and atmospheres to cater to a wide variety of patrons. This includes a focus on maintaining high-volume food production with uncompromising attention to the quality and presentation of dishes. The establishment strongly values expertise in both Western and international cuisines and encourages ongoing training and development among its culinary staff to ensure peak performance and compliance with industry standards.

The Master Cook role at Western Village is pivotal in ensuring the successful daily operations of the restaurant kitchens. The individual in this position will be responsible for overseeing food preparation and production, ensuring that every dish served meets the highest standards of quality and taste. This includes meticulous adherence to recipes, portion control, and food presentation as outlined by the Restaurant Chef and Executive Chef. The Master Cook will also collaborate closely with Assistant Master Cooks and kitchen staff to maintain inventory control, proper par stock levels, and the quality of purchased goods. Supervisory responsibilities are a key component of this role, involving guidance and support of kitchen personnel to foster a cohesive and efficient work environment. Additionally, the Master Cook plays an active role in equipment maintenance and safety compliance, promptly reporting any issues with kitchen devices to management to avoid any disruption in kitchen operations. The ability to maintain superior teamwork and flexibility is essential, as is an unwavering commitment to sanitation and safety regulations. This position is ideal for culinary professionals who thrive in high-volume, fast-paced environments and are passionate about delivering exceptional cuisine. The employment type is typically full-time, offering competitive remuneration commensurate with experience and expertise, making it a rewarding career opportunity for culinary artists dedicated to excellence and leadership in restaurant kitchens.

Job Requirements

High school diploma or equivalent
Minimum of two years of culinary experience in high-volume restaurant or hotel kitchen
Familiarity with various culinary techniques including wok cookery and continental cuisine
Strong understanding of food safety and sanitation standards
Capacity to work well in a team-oriented, fast-paced environment
Effective communication and training skills
Willingness to maintain kitchen equipment and report malfunctions

Job Qualifications

High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred
Two or more years in a hotel restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas
Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.)
Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills
Ability to teach and train fellow culinarians

Job Duties

To prepare high quality and consistent food products
Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods
Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management
Responsible for kitchen supervision in conjunction with the Chef
Rotates all food products in walk-ins and freezers
Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary
Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef
Follows all sanitation procedures
Ensures that all safety standards are followed and reports all unsafe conditions to management