Pantry Worker (National Harbor)

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  • MGM Resorts International

    Pantry Worker (National Harbor)

    Company:
    MGM Resorts International

    Location:
    101 MGM National Avenue
    Oxon Hill
    MD
    20745
    US

    Category:
    Restaurant - Food Service

    Degrees Required:
    Not Specified

    Employment Type:
    Full-Time

    Manages Others:
    No

    Requirements:
     

    Requirements:
    Grade:

    Essential Functions and Tasks

    This job description in no way states or implies that these are the only duties to be performed by employees in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for effective operation of the department

    • Maintains necessary knowledge of food/menu products, including food presentation.
    • Reads, measures, and converts measurements accurately in order to execute recipes and prepare dishes.
    • Ensures all products are rotating on a first-in, first-out philosophy.
    • Ensures all requisitions are processed properly and placed in designated area(s).
    • Properly wraps/stores, labels, and dates all products to ensure safekeeping and sanitation.
    • Receives, processes, and stocks deliveries in designated areas.
    • Applies basic knife skills required for preparation.
    • Follows proper food temperatures and logs during preparation, as necessary.
    • Assists other team members as needed in the execution of service.
    • Works as a team, assisting all guests' and employees' needs and inquiries.
    • Maintains complete knowledge of correct maintenance and use of equipment.
    • Monitors and maintains cleanliness, sanitation, and organization of assigned work areas, including maintaining and strictly abiding by state sanitation/health regulations and hotel requirements.
    • Utilizes proper food handling techniques in accordance with local health and safety standards, including properly labeling and dating all products to ensure safekeeping and sanitation.

    Supervisory Responsibilities

    None

    Education and/or Experience

    REQUIRED:

    • High school diploma or equivalent.
    • Minimum of one year of previous experience in a similar position.
    • Effectively communicate in English, in both written and oral forms.

    PREFERRED:

    • Bilingual abilities, per property needs.
    • Previous experience working in a similar hotel, resort, or restaurant setting.

    Certificates, Licenses, Registrations

    • Food Handler's Card.

    SECTION 3: COMPETENCIES & WORKING CONDITIONS


    Knowledge, Skills, and Abilities

    1. Customer Service Orientation:  The ability to provide excellent service to guests and ensure their complete satisfaction.  This includes greeting and interacting with guests in a friendly and enthusiastic manner, building trust and delighting guests, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset, taking ownership of guest issues or problems and taking action to quickly resolve them, and caring about and valuing guests.

    2. Positive Demeanor:  The ability to present oneself in a positive, enthusiastic, and professional manner with others and guests.  This includes displaying a passion and enjoyment for work; focusing on success; thinking positively about actions and events; and anticipating the best possible outcomes. 

    3. Communication:  The ability to communicate information clearly and politely to coworkers, supervisors, and guests when speaking, writing, and reading English.  This includes targeting the amount, style, and content of the information to the needs of the receiver.

    4. Listening:  The ability to understand key pieces of spoken information, separating relevant from irrelevant information, and following verbal instructions and explanations.  This includes listening attentively to spoken information to ensure that the intended message has been accurately received, holding responses until the person has finished making his/her point, and repeating information to ensure accuracy.

    5. Team Work:  The ability to participate as a committed member of a team.  This includes cooperating and working well with other team members to accomplish goals and meet guest needs, being supportive of others, willingly helping others, objectively considering others' ideas and opinions, sharing information with others, adhering to team expectations and guidelines, giving proper credit to others, and fulfilling team responsibilities.

    6. Dependability:  The ability and willingness to take ownership of work activities and ensure that they are completed accurately, efficiently, and in a timely manner.  This includes being conscientious, committed, reliable, trustworthy, and accountable for completing work activities

    7. Adaptability/Flexibility:  The ability to work in ambiguous situations and change one's style or approach in response to differing circumstances.  This includes being open to change and new information; adapting behavior and work methods in response to new information, changing conditions, or unexpected obstacles; and adjusting rapidly to new situations warranting attention and resolution.

    8. Initiative: The ability and willingness to take independent action and complete job tasks without being instructed to complete them. This includes the ability and willingness to recognize assignments or tasks that need to be completed, to seek out additional assignments or tasks, and to help others.

    9. Company Policies Knowledge:  The ability and willingness to learn and understand the company's policies, procedures, and regulations as well as federal, state, and local laws.

    10. Kitchen Equipment:  The ability and willingness to learn how to safely disassemble and reassemble kitchen equipment.

    11. Menu: Knowledge of menu items including specials, prices, preparation methods/times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and method of presentation.

    12. Cooking Standards:  Knowledge of cooking times, temperatures, methods, and procedures (e.g., grilling) for various food products and menu items.


    Work Schedule/Hours

    Ability to work a flexible schedule including extended hours, weekends, holidays, and shifts.


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