Location: National Harbor, Maryland Position Summary It is the responsibility of the Master Cook to assist management in the operation of the kitchen to ensure specific cooking techniques and standards are followed in the preparation of all menu items and to assist in the training of new staff while ensuring preparation and service is of the highest possible quality and done in a timely manner. All duties are to be performed in accordance with federal, state, local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures, including health sanitation and safety policies. Essential Functions and Tasks This job description in no way states or implies that these are the only duties to be performed by employees in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for effective operation of the department * Communicates effectively with management and co-workers with regards to the operations of the kitchen. * Prepares all menu items and follows recipes precisely, including conversion capabilities, and understands mis en place. * Monitors and maintains cleanliness, sanitation and organization of assigned work areas. * Transports supplies from the storeroom and stocks in designated areas. * Starts prep work on items needed for the particular menu of the day. * Ensures all requisitions are processed properly and placed in designated area. * Assists Assistant Chef and/or Executive Sous Chef and other co-workers in menu preparation, service, and breakdown of function. * Meets with Assistant Chef and/or Executive Sous Chef and other co-workers to review assignments, anticipated business levels, changes, and other information pertinent to job performance. * Completes opening and closing duties such as setting up work station with required place, tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day; and informing the Assistant Chef and/or Executive Sous Chef or other co-workers of any supplies that need to be requisitioned for the day's tasks. * Continues prep work after the meal period for the next meal service. * Identifies and safely uses all kitchen equipment. * Properly labels and dates all products to ensure safekeeping and sanitation. * Utilizes proper food handling techniques following health and safety standards. * Assists in maintaining cooking standards and techniques of line level employees. * Oversees all food preparation and production. * Prepares orders for daily and upcoming functions. * Ensures proper usage and rotation of all food items and checks freshness and quality of food and presentation. * Maintains proper inventory levels. * Expedites all event food orders. * Maintains quality and proper presentation of food, and drives the customer relation management system by ensuring that all orders are handled correctly. * Coordinates activities with regard to health inspection reports and facilitates resolutions. * Provides input and executes the development, implementation, and measurement of guest service standards and brand attributes. Supervisory Responsibilities * Assists in providing leadership for employees. * Assumes the accountability and the responsibilities of Supervisors in their absence and/or as needed. Education and/or Experience REQUIRED: * High school diploma or equivalent. * At least three (3) years of Cooking experience, in a professional setting. PREFERRED: * Bilingual abilities. * Minimum of two (2) years of experience in a supervisory position or role. Certificates, Licenses, Registrations * Food Handler's Card. SECTION 3: COMPETENCIES & WORKING CONDITIONS Knowledge, Skills, and Abilities Customer Service Orientation: The ability to provide excellent service to guests and ensure their complete satisfaction. This includes greeting and interacting with guests in a friendly and enthusiastic manner, building trust, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset, taking ownership of guest issues or problems and taking action to quickly resolve them, and caring about and valuing guests. Communication: The ability to communicate information clearly and politely to coworkers, supervisors, and guests when speaking, writing, and reading English. This includes targeting the amount, style, and content of the information to the needs of the receiver. Interpersonal Skills: The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors. This includes being cooperative, approachable, and taking time to listen to and address others' questions or concerns; treating others with kindness, respect, and dignity; and expressing empathy and compassion when dealing with the needs and problems of others. Team Work: The ability to participate as a committed member of a team. This includes cooperating and working well with other team members to accomplish goals and meet guest needs, being supportive of others, willingly helping others, objectively considering others' ideas and opinions, sharing information with others, adhering to team expectations and guidelines, giving proper credit to others, and fulfilling team responsibilities. Coaching and Developing: The ability to train, coach, and develop employees. This includes recognizing and fostering talent, enhancing employees' job skills and performance through instruction, training, personal guidance and example; providing appropriate developmental experiences for skill and job growth; and helping employees learn from their mistakes through positive reinforcement. Planning and Organizing: The ability to set priorities, plan and coordinate work activities, and obtain and manage resources so that work objectives are accomplished efficiently. Stress Tolerance: The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina, patience, and effective interactions with others under stressful working conditions, and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations. Company Policies Knowledge: The ability and willingness to learn and understand the company's policies, procedures, and regulations as well as federal, state, and local laws. Restaurant Operations Knowledge: The ability and willingness to obtain a working knowledge of restaurant operations, such as opening/closing procedures, food cost awareness, and ordering food products. Kitchen Equipment: The ability and willingness to learn how to safely use all kitchen equipment. Food and Beverage Knowledge: Extensive working knowledge of food and beverage products, including preparation methods/times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and method of presentation. Agility: The ability to bend, stretch, twist, or reach out with the body, arms, or legs to perform job tasks including constant standing, walking, frequent bending, reaching, kneeling, and squatting. Work Conditions: The ability and willingness to work in a fast-paced, stressful environment, including in extremely hot or cold conditions. Work Schedule/Hours Ability to work a flexible schedule including extended hours, weekends, and holidays.