Cook - Main Kitchen (Vdara)
MGM Resorts International
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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.
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.
Previous experience working in a similar resort setting.
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