Cook - Main Kitchen (Vdara)

Company: MGM Resorts International ( Learn More )

General Information
US-NV-Las Vegas
Not Specified
Not Specified
Not Specified
Job Description Grade:

  • Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas
  • Transport supplies from the storeroom and stock in designated areas
  • Start prep work on items needed for the particular menu of the day
  • Prepare all menu items following recipes and yield guide
  • Ensure all products are rotating on a first-in, first-out philosophy
  • Make certain all requisitions are processed properly and placed in designated area
  • Properly label and date all products to ensure safekeeping and sanitation
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
  • Sustain complete knowledge of correct maintenance and use of equipment
  • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately
  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
  • Meet with Assistant 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
  • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service
  • Continue prep work after the meal period for the next meal service
  • 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
  • Transport empty, dirty pots and pans to the pot wash station
  • Breakdown work station and complete closing duties as assigned
  • Properly label and dates all products to ensure safekeeping and sanitation
  • Apply basic knife skills required for service
  • Read, measure and execute recipes
  • Maintain a solid menu knowledge and attention to detail with plate presentation
  • Versatile in preparing both hot and cold items
  • Assist Master Cook as needed in execution of service
  • Support Pantry Workers and Helpers as needed in execution of service
  • Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups
  • Work as a team, assisting all guests’ and employees’ needs and inquiries
  • 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
  • Perform all other related duties as requested.
  • Required:

  • At least 2 years of experience as a cook in a similar high-volume environment.
  • Working knowledge of knives and knife skills
  • Working knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryovac machine, small wares equipment.
  • Working knowledge of health, safety and sanitation procedures.
  • Working knowledge of weights, measures and various cooking techniques.
  • 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. 
  • High school diploma or equivalent. 
  • Able to effectively communicate in English, in both written and oral forms. 
  • Preferred: 

  • Previous experience working in a similar resort setting.
  • Job Requirements