It is the primary responsibility of the Master Cook to perform advanced cooking procedures under the direct supervision of the Chef, Exec. Sous Chef and Sous Chefs as well as to operate a specific station with others or by themselves and to enable other senior cooks to perform more rigorous or technically demanding operations. All duties are to be performed in accordance with departmental and MGM Grand policies, practices and procedures.
Specific Job Functions:
Assumes complete charge of kitchen on respective shifts. Supervises and maintains cooking standards and techniques of line level employees. Works all stations as required.
Provides leadership for subordinates.
Assumes the accountability and the responsibilities of Supervisors in their absence.
Expedites all event food orders.
Operates a line position without direct supervision from the Chef, Executive Sous Chef and/or Sous Chef.
Works every station in time of need.
Serves as a resource for other cooks.
Handles employee complaints and resolves problems as they arise.
Maintains safety and Health Department standards.
Performs other job related duties as assigned.
Job Requirements:
Five (5) years experience in fine dining restaurant, preferably in a hotel/casino environment
Three (3) years experience in fine dining restaurant and a degree from accredited Culinary Institution is required
Ability to bake, roast, broil, fry and steam meats, fish, vegetables, and other foods
Excellent knowledge of basic kitchen equipment and the ability to read, translate and execute recipes
Interpersonal service skills, organization skills to plan time effectively and work without direct supervision is required
Handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines.
Must possess the ability to access all areas of the restaurant, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction, work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition and work environmental factors include noise, dust, and smoke.
Must be able to communicate effectively in English, in both written and oral forms.
Must have interpersonal skills to deal effectively with all business contacts.
Maintain a professional, neat and well-groomed appearance, adhering to MGM Grand standards.
Work varied shifts, including weekends and holidays.
Associate’s Degree in F&B and/or course certification from an accredited Culinary Institute is preferred
Ability to obtain a valid Health Card
High School diploma or equivalent is required.
Proof of eligibility to work in the United States.
Job location:
Las Vegas-NV-89109-USA.
Employment Type:
Pay Rate:
Unspecified
Contact
Information
Name:
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Phone:
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Fax:
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Web Site URL:
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Other
Posted:
08/21/2009.
Job Code:
520020.
Comments:
Additional
Information
Travel Required:
Unspecified.
Relocation Cost:
Unspecified.
Required Education
Level:
Unspecified .
Preferred Major:
Unspecified.
Required Years
of Experience:
0.
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