MGM Resorts International Master Cook - Jean Georges Steakhouse (ARIA) in Las Vegas, Nevada
Las Vegas, Nevada
Become one of the stars behind the show and become part of the world’s most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race .
Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
Maintain an exceptional menu knowledge and attention to detail with plate presentation.
Prepare both hot and cold items and demonstrate a variety of cooking techniques.
Skillfully and knowledgably work each kitchen stations.
Conduct training for cooks, pantry workers and kitchen helpers on job responsibilities.
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.
Regularly restock all kitchen supplies and food items required for service.
Properly label and date all products to ensure safekeeping and sanitation.
Able to apply advanced knife skills required for service.
Read, measure and execute recipes.
Maintain supervisory role in the absence of the Chef and/or Sous Chefs.
Ensure food quality is superior and take action to correct any irregularities.
Conduct inventory on a regular basis to ensure proper par levels.
Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties such as setting up work station with required 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 of any supplies that need to be requisitioned for the day's tasks.
Fabricate meat, fish and fowl for menu items.
Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
Prepare all menu items following recipes and yield guides.
Inform the Sous Chef of any shortages before the item runs out.
Assist Line Cooks wherever required to ensure optimum service to guests.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Breakdown work station and complete closing duties return all food items to the proper storage areas.
Rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locations, ice down hot items from the steam table, so they cool quickly, turn off all equipment not needed for the next shift and restock items that were depleted during the shift.
Preform other job related duties as assigned.
Must be at least 18 years of age.
At least 3 years of cook experience in a fine dining/high-volume environment.
Working knowledge of knives and knife skills.
Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, small wares equipment.
Working knowledge of weights, measures and various cooking techniques.
Working knowledge of health, safety and sanitation procedures.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
Able to effectively communicate in English, in both written and oral forms.
Formal Culinary training.
High School diploma or equivalent.
Previous experience working in a similar resort setting.
*This is not intended to include every duty or responsibility of the job nor is it intended to be an all-inclusive list of the skills and abilities required to do this job.
MGM Resorts International develops, builds and operates unique destination resorts designed to provide a total resort experience, including first-class accommodations and dining, world-class entertainment, state-of-the-art meeting and convention facilities, and high-quality retail and gaming experiences.
With 77,000+ employees, the Company is one of the world's leading global hospitality and entertainment companies with 23 resorts. We’re proud to be recognized for our commitment to being socially responsible, including an industry-leading diversity and inclusive culture, community engagement and philanthropy initiatives, and a commitment to environmentally sustainable approaches in development and operations.
While we operate leading resorts and amenities, ultimately it is the people of MGM Resorts who make the difference daily by providing the ultimate guest experience. We welcome you to join us.
If you are an individual with a disability and need a reasonable accommodation for any part of the application process, or in order to perform the essential functions of a position, please contact our Corporate Diversity and Disability Outreach department at firstname.lastname@example.org at mailto:email@example.com .