This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:
MGM Las Vegas
*Maintain and exhibit a solid knowledge and understanding of all food products and is able to skillfully apply culinary and cooking techniques.
*Regularly restock all kitchen supplies and food items required for service.
*Assist Executive Chef, Master Cook, Cooks, Pantry Workers and Helpers as needed in execution of service.
*Conduct training for Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities.
*Conduct inventory on a regular basis to ensure proper par levels.
*Ensure all products are rotating on a first-in, first-out philosophy.
*Ensure all requisitions are processed properly and placed in designated area.
*Identify and safely use all kitchen equipment.
*Properly label and date all products to ensure safekeeping and sanitation.
*Apply advanced knife skills required for service.
*Create, read, measure, and execute recipes.
*Maintaining an exceptional menu knowledge and attention to detail with plate presentation.
*Versatile in preparing both hot and cold items.
*Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
*Skillfully and knowledgably work each kitchen station.
*Maintain supervisory role in the absence of the Executive Chef.
*Ensure food quality is superior and take action to correct any irregularities.
*Produce production list to ensure efficient execution of service.
*Work as a team, assisting all guests and employee's needs and inquiries.
*Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
*Follow all procedures and policies set forth by the company, division and department.
*Follow all health and safety regulations.
*Assist Executive Chef by controlling food and labor cost.
*Assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.
*Prepare and administer kitchen scheduling.
*Assist Executive Chef by establishing goals and objectives that focus on profit, product and people.
*Ensure kitchen equipment is properly maintained and functioning *Other related duties as necessary.
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