Master Cook, Nobu (Caesars New Orleans)

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 in a high volume and upscale establishment.
• Work requires ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

• 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.