<p>The Master Cook is responsible for the daily food preparation and food production of Western Village restaurants.</p> <p>Duties:</p> <ul> <li>To prepare high quality and consistent food products. </li><li>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. </li><li>Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management. </li><li>Responsible for kitchen supervision in conjunction with the Chef. </li><li>Rotates all food products in walk-ins and freezers. </li><li>Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary. </li><li>Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef. </li><li>Follows all sanitation procedures. </li><li>Ensures that all safety standards are followed and reports all unsafe conditions to management. </li></ul> <p>Qualifications:</p> <ul> <li>High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred. </li><li>Two or more years in a hotel restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas. </li><li>Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.) </li><li>Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills. </li><li>Ability to teach and train fellow culinarians. </li></ul>