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SOUS CHEF - MAIN KITCHEN (FT)
STEWARD SUPERVISOR - F&B ADMIN (FT)
Cook - Robuchon
MGM Grand Las Vegas
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
Follows the methods of food preparation, cooking, sizing of portions, mixing of sauces, seasoning, and garnishing of foods and serving if necessary to ensure food is prepared in an approved manner as standard prescribed by the Executive Chef, Chef De Cuisine, Executive Sous Chef and/or Sous Chef.
Sets up workstation based on pars established by Executive Chef and/or Sous Chef and by following station set-up organization. Operates a specific station with others or individually.
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 and reading of thermometers.
Attends all scheduled staff meetings when required.
Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef.
Maintain a professional, neat and well-groomed appearance, adhering to MGM Grand standards.
Have excellent knowledge of basic kitchen equipment and the ability to read, translate and execute recipes in English.
Have interpersonal service skills, organization skills to plan time effectively.
Have full knife set and advanced knife skills (cut, dice, mince and slice), extensive overall knowledge of Food and Beverage preparation and presentation.
Ability to handle a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines.
Ability to access all areas of the restaurant, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items, work in close quarters or small rooms and being occasionally exposed to hot, cold, wet and/or humid condition and work environmental factors including noise, dust, and smoke.
Performs other job related duties as assigned.
At least 2 years experience in a high-volume/fine dining restaurant, in a hotel/casino environment.
Excellent knowledge of basic kitchen equipment and the ability to read translate and execute recipes.
Ability to work without direct supervision.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
Ability to speak, read and write in English.
High School diploma or equivalent.
Associate’s Degree in F&B and/or course certification from an accredited Culinary Institute.
Previous experience working in a similar resort setting.
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