The Assistant Master Cook is responsible for producing the daily production of the Peppermill’s restaurants (Coffee Shop, Food Court, Garden Cove, Room Service, Buffet, Banquets, Biscotti and Relief Chef for outlets ). Key roles to include: Trainer, Team Player, Mentor, Culinarian and Communicator.

Duties:

• To prepare high quality and consistent food products for his/her assigned outlet.
• To continually emphasize day to day communication skills and commitment to excellent cuisine.
• Works in close conjunction with Restaurant Chef and Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods.
• Maintains the highest levels of professionalism, including the proper dress code (full clean uniform, hats, nametags, scarves, aprons, etc.).
• Checks the maintenance of all kitchen equipment and reports any damaged or broken pieces to Restaurant Chef, Master Cooks and upper management as quickly as possible.
• Ensures all safety standards are followed and reports on all unsafe conditions to upper management.
• Keeps immediate supervisor promptly and fully informed on all problems or unusual matters of significance coming to his/her attention, so prompt corrective actions can be taken appropriately.
• Displays superior team work abilities and jumps in with fellow culinarians whenever and wherever necessary.
• Assists with the institution of all recipe files, production schedules, specifications for his/her units.
• To implement creative menus and strive for excellence by being the best restaurant in Northern Nevada.
• Follows all sanitation procedures as set by the Restaurant Chef, Asst. Executive Chef and/or Executive Steward, maintaining the highest degree of cleanliness and organization within their outlet.

• Supports the company culture expectation on delivering 4 diamond service.
• Adherence to all departmental and company policies, including but no limited to the attendance and appearance policy and the code of conduct.

Qualifications:

• Two or more years in hotel restaurant/casino outlet or individual restaurant, pertaining to the specialized high volume area (i.e. Coffee Shop, Buffet, Banquet, Room Service, Food Court, etc.)
• Must be familiar with all aspects of the particular cuisine for the outlet (Wok cookery, Continental cuisine, etc.)
• Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.
• High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate, preferred