Master Cook, Gordon Ramsay-Full Time

Responsibilities

• Demonstrates regular and predictable attendance; arrives on time in a clean uniform with required name tag, ID, and licenses, ready to work with a positive, ready‑to‑learn attitude.

• Greets guests and team members warmly and professionally, supporting our Family Style Service culture.

• Works a flexible schedule, including nights, weekends, holidays, and overtime as needed.

• Serve as Lead Cook in the kitchen and guide and instruct cooks to prepare high quality food for the specified outlet. 
• Assist Executive Sous and Sous Chef with the creation of regular, seasonal, specialty and feature items. 
• Assumes role of Sous Chef when they are absent. 
• Prepare, sautés, broiled, fried, baked and grilled food items in accordance to kitchen needs. 
• Responsible for proper breakdown and processing of domestic and imported cuts of beef and fish. 
• Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.
• Demonstrates competent product knowledge by correctly storing and handling of all perishables, maintaining quality, security, value and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
• Schedule and enforce cleaning rotations for specified section on the line. 
• Observe Cooks and provide on the spot feedback to properly guide them in meeting culinary standards. 
• Provide feedback to Sous Chef and Executive Sous Chef on the performance of Cooks and provide suggestions on how to further develop their skill level. 
• Move items from shelves to carts and transport to assigned stations for restocking purposes.
• Ensures ingredient supply levels are accurate. 
• Maintains the required par of food items in their assigned station from support areas throughout the property.
• Perform preliminary preparation work in a timely manner.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Enforce and maintain a sanitary and organized work area. 
• Ensure all areas assigned are clean and free of debris.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Maintains the appropriate appearance of work station in accordance with county health and department service standards.
• Ensures that side-work, supplies and stock is prepared for the shift and closing side-work is prepared for next shift.
• Follows all applicable safety procedures.
• Follows all standard operating procedures.
• Perform other related duties as assigned and requested.
• Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.

Qualifications

• Must be at least 21 yrs. of age.

• Ability to read, write, and understand English.

• Communicates effectively and maintains positive working relationships with guests, coworkers, and management.

• Must pass the required background check.

• Report to work in a neat and clean uniform, with slip resistant shoes. Well-groomed hair and personal hygiene are essential.

• Extensive knowledge of food and beverage products.
• Ability to perform basic/intermediate math skills including measurement of products
• Ability to operate point of sale systems.
• Ability to read, write and understand English.
• Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management.
• Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions.
• Must be able to work individually and as part of a team in collaboration with others
• Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.

• Ability to work in a loud, fast‑paced environment while handling multiple tasks under time constraints.

• Requires frequent standing, walking, bending, lifting, reaching, pushing, and pulling throughout the shift.

• Must be able to tolerate the heat of the kitchen area or cold of refrigeration units
• Maintains clean, neat appearance and hygiene in accordance with standards
• Must wear clean, appropriate assigned uniform including slip resistant shoes in kitchen areas
• Visual ability needed to accurately prepare food and operate kitchen equipment.
• Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 75 lbs or more repeatedly. 
• 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.
• Shifts may vary based on business needs.
• Must be able to work any day of the week and any shift, including holidays and weekends. 
• Three years prior experience as a cook required in a fine dining or upscale establishment