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DIRECTOR F&B DEVELOPMENT
DIRECTOR FACILITY OPERATIONS-ARENA
DIRECTOR FACILITY PRESENTATION-ARENA
EXECUTIVE CHEF - HECHO (FT)
Cook - Mansion
MGM Grand Las Vegas
Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over
Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef.
Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets.
Operates a specific station with others or individually.
Tests cooked foods by tasting and smelling them.
Drives the Customer Relations Management system by ensuring that all such orders are handled correctly.
Complies with occupational, health and safety standards. Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers.
Attends regularly scheduled staff meetings.
Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef.
Performs other duties as required.
At least 2 years experience in a high-volume/fine dining restaurant, preferably in a hotel/casino environment.
Excellent knowledge of basic kitchen equipment.
Ability to read, translate and execute recipes.
Have interpersonal service and organization skills to plan effectively.
Ability to work without direct supervision.
Handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines.
Excellent customer service skills.
Excellent interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts including weekends and holidays.
High School Diploma or equivalent.
Ability to speak, read and write in English.
Previous experience working in a similar resort setting.
Associate’s Degree in Food and Beverage and/or course certification from an accredited Culinary Institute.
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