Prepare and execute all menu items according to established standards and assigned station duties, as directed by Chef de Parties, Sous Chefs, and Chefs.
Must be able to work all stations in any kitchen independently and with minimum supervision.
Maintain a clean, safe, and well ‑ organized work area at all times.
Ensure proper fire times and ticket times to support efficient service.
Assist with receiving, rotating, storing, and replenishing daily requisitions.
Restock dishes, silverware, and related items as needed to support smooth kitchen operations.
Perform all reasonable tasks assigned by management within the scope of the role.

Education: High School Diploma or GED.
Experience: Must have a minimum 3-year experience in culinary food service.
Skills: Strong culinary foundation with solid knife skills and understanding of cooking techniques.
Knowledge of food safety, sanitation, and proper food ‑ handling practices.
Ability to follow recipes accurately and maintain consistent quality.
Efficient time management, organization, and attention to detail.
Ability to work in a fast ‑ paced environment, both independently and as part of a team.
Good communication skills and the physical stamina required for kitchen work.
Required Work Cards needed: Valid Clark County Health Card

Master Cook

Key skills