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Job Title:   Culinary Associate Program (CAP)
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MGM Resorts International Operations
Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over

About the Culinary Associate Program (CAP):
The Culinary Associate Program (CAP) is a 12-month professional development program that offers participants the opportunity to develop their leadership skills in the integrated resort industry. Culinary Associates experience different areas of culinary operations within our Las Vegas properties. Upon successful completion of the program, Culinary Associates have traditionally been placed in a leadership role.

Culinary Associates are immersed in an integrated learning environment and are supported by a built-in network of leadership mentors and advisors. Associates will:
  • Receive personalized learning plans specifically aligned to their goals and development opportunities.
  • Network with Company leaders while attending Resort Knowledge Days, a learning series that provides insight into the complex business strategies of our Las Vegas properties.
  • Participate in “Chef Series” events designed to provide exposure to the high profile chefs of our Las Vegas resorts.
  • Rotate through various Food & Beverage culinary departments in order to further gain operational insight and heighten technical skills.
  • Participate in MGM Resorts’ Corporate Social Responsibility initiatives by engaging in diversity training, CAP-sponsored philanthropic events, etc.
Essential Functions and Responsibilities:
  • Maintain a solid knowledge of all food products and skillfully apply culinary techniques. Identify and safely use all kitchen equipment.
  • Maintain an exceptional production knowledge and attention to detail with decoration and taste quality.
  • Exhibit a thorough knowledge, understanding and application of all cooking techniques.
  • Apply advanced knife skills required for service.
  • Assist the Executive Chef, other Chefs, Bakers, and Helpers as needed in execution of production.
  • Skillfully and knowledgably work each kitchen station.
  • Ensure food quality is superior and takes action to correct any irregularities.
  • Work as a team, assisting all guest’s and employee’s needs and inquiries.
  • Assist Executive Chef and Assistant Chef by controlling food and labor cost, as well as purchasing, receiving, purveyor lists and inventory of all kitchen items.
  • Possess attention to detail, ability to maintain confidentiality of sensitive information, and establish and maintain an effective professional working relationship with employees.
  • Perform high level managerial tasks to include, projects, operational meetings and business goals.
  • Apply learned principles in a supervised environment to gain practical experience and first-hand knowledge of the operation.
  • Learn directly from senior management through weekly meetings.
  • Other job related duties as requested.

Program Requirements:
  • Current authorization to work in the United States on a full-time basis.
  • At least 3 years of experience in a lead cook position.
  • At least 1 year of experience working in a similar resort setting.
  • Must be at least 21 years of age prior to the program’s start in mid July.
  • High School Diploma or equivalent.
  • Participate in the full length of the Culinary Associate Program of 12 months.
  • Ability to obtain a Gaming License, Food Handler’s Card, or other certificates and licenses on-own if required. 
  • Participate in courses recommended by MGM Resorts University.
  • Provide own housing and transportation to and from work.
  • Working knowledge of equipment to include, but not limited to a slicing machine, mixers, VCR, and small wares equipment.
  • Working knowledge of health, safety and sanitation procedures.
  • Working knowledge of weights, measures and various baking and preparation techniques.
  • Ability to deliver exceptional guest service and work independently.
  • Possess effective decision-making and listening abilities with strong judgment skills.
  • Excellent organizational skills to function reasonably under time constraints and within established deadlines.
  • Possess attention to detail, ability to maintain confidentiality of sensitive information, and establish and maintain an effective professional working relationship with employees. 
  • Prolonged walking, standing and bending, manual dexterity to access the computer via computer keyboard and operate office equipment, work indoors, with occasional cold or warm temperatures, being exposed to such environmental conditions as CRT fatigue.
  • Ability to multi-task in various situations.
  • Must have interpersonal skills to deal effectively with all business contacts.
  • Maintain a professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • Must be able to communicate effectively in English, in both written and oral forms.
Preferred Qualifications:
  • Have successfully completed an accredited culinary program.