Master Cook

Summary:

Under the direction of the chef or supervisor in charge, he or she maintains standards of safety and sanitation in the preparation and presentation of food items. In addition to cooking and preparation, duties and responsibilities may include teaching and training fellow staff in the cooking and preparation of recipe techniques or as directed by the chef or supervisor in charge. Essential Duties and Responsibilities (include, but not limited to): Adheres to the policies and procedures related to the daily operation of the food division assuring food quality, customer service and satisfaction according to established standards. ¨ Collects mise-en-place for banquet or line station menu items and preparation as required for daily operations. ¨ Determines daily/weekly production requirements for station(s) under charge. ¨ Applies the concept of "first in first out" as it relates to product rotation. ¨ Prepares banquet or line station items as directed and according to recipe. ¨ Trains fellow staff to prepare pantry, banquet or line station items as directed and according to recipe. ¨ Writes and prepares the daily special(s) as needed. ¨ Follows standard procedure for closing and locking down the kitchen area at closing. ¨ Organizes and cooks items for service. ¨ Is able to multi-task food orders and verbal communication. ¨ Completes prep list at end of shift for incoming team member. ¨ Is familiar with the operation and cleaning of kitchen equipment and utensils, including, but not limited to: knives, measuring utensils, scales, can opener, slicer, mixer, blender, dishwasher, ovens and stoves. ¨ Is familiar with the names of banquet or line station food items, holding, cooking and heating equipment and utensils. ¨ Is familiar with food safety and sanitation guidelines. ¨ Maintains a clean and organized work station. ¨ Completes other duties as needed or requested by the chef or supervisor in charge.

Qualification Requirements :

The individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required: ¨ Organizational and prioritization skills. ¨ Able to speak, read and write English effectively. ¨ Able to add, subtract, multiply and divide. ¨ Food Safety and Sanitation Certified. Education and/or

Experience:

Required:

high school diploma or equivalent / minimum 3-year foodservice-hotline experience.

Preferred:

Connecticut food handler's permit / certified culinary training /

ServSafe Physical Demands:

Is able to repeatedly lift, lower, pull and push up to 50 pounds at once. The employee must be able to stand and walk for up to eight hours / shift. He or she must be able to hear and see up close and at a distance, recognize colors and smells, possess peripheral vision and depth perception.

Work Environment:

Fast-paced, noisy, limited space, high / low temperatures and drastic temperature changes.

Job Type:

Full-time Benefits:

401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Commute:

Norwich, CT 06360 (Required) Ability to

Relocate:

Norwich, CT 06360: Relocate before starting work (Required)

Work Location:

In person Master Cook 607 West Thames Street, Norwich, CT 06360

Full-time Full-time Summary:

Under the direction of the chef or supervisor in charge, he or she maintains standards of safety and sanitation in the preparation and presentation of food items. In addition to cooking and preparation, duties and responsibilities may include teaching and training fellow staff in the cooking and preparation of recipe techniques or as directed by the chef or supervisor in charge. Essential Duties and Responsibilities (include, but not limited to): Adheres to the policies and procedures related to the daily operation of the food division assuring food quality, customer service and satisfaction according to established standards. ¨ Collects mise-en-place for banquet or line station menu items and preparation as required for daily operations. ¨ Determines daily/weekly production requirements for station(s) under charge. ¨ Applies the concept of "first in first out" as it relates to product rotation. ¨ Prepares banquet or line station items as directed and according to recipe. ¨ Trains fellow staff to prepare pantry, banquet or line station items as directed and according to recipe. ¨ Writes and prepares the daily special(s) as needed. ¨ Follows standard procedure for closing and locking down the kitchen area at closing. ¨ Organizes and cooks items for service. ¨ Is able to multi-task food orders and verbal communication. ¨ Completes prep list at end of shift for incoming team member. ¨ Is familiar with the operation and cleaning of kitchen equipment and utensils, including, but not limited to: knives, measuring utensils, scales, can opener, slicer, mixer, blender, dishwasher, ovens and stoves. ¨ Is familiar with the names of banquet or line station food items, holding, cooking and heating equipment and utensils. ¨ Is familiar with food safety and sanitation guidelines. ¨ Maintains a clean and organized work station. ¨ Completes other duties as needed or requested by the chef or supervisor in charge.

Qualification Requirements :

The individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required: ¨ Organizational and prioritization skills. ¨ Able to speak, read and write English effectively. ¨ Able to add, subtract, multiply and divide. ¨ Food Safety and Sanitation Certified. Education and/or

Experience:

Required:

high school diploma or equivalent / minimum 3-year foodservice-hotline experience.

Preferred:

Connecticut food handler's permit / certified culinary training /

ServSafe Physical Demands:

Is able to repeatedly lift, lower, pull and push up to 50 pounds at once. The employee must be able to stand and walk for up to eight hours / shift. He or she must be able to hear and see up close and at a distance, recognize colors and smells, possess peripheral vision and depth perception.

Work Environment:

Fast-paced, noisy, limited space, high / low temperatures and drastic temperature changes.

Job Type:

Full-time Benefits:

401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Commute:

Norwich, CT 06360 (Required) Ability to

Relocate:

Norwich, CT 06360: Relocate before starting work (Required)

Work Location:

In person