The Master Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements. • Serve as lead cook in the kitchen • Prepare, sautés, broiled, fried, baked and grilled food items in accordance to kitchen needs. • Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs. • Perform preliminary preparation work in a timely manner. • Ensures ingredient supply levels are accurate. • Move items from shelves to carts and transport to assigned stations for restocking purposes. • Maintains the required par of food items in their assigned station from support areas throughout the property. • Understand proper safety and health codes and regulations and maintain them regularly. • Ensure all areas assigned are clean and free of debris • To assist with any other job related duties that may be assigned. • Work requires effective communication in English, both verbal and written form in a professional manner. • Work requires a minimum of 3 years experience as a cook. • Work requires ability to work from a standing position for extended periods of time. • Work requires a neat appearance with good personal hygiene. ADDITIONAL REQUIREMENTS • Loud, fast paced environment, multiple tasks to be handled under time constraint. • Front-line buffet cooks will have a great deal of direct public contact. • Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. • Must be able to handle a heavy business volume in a timely manner. • Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.