Cook - Marcus Samuelsson (National Harbor)

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  • MGM National Harbor

    Cook - Marcus Samuelsson (National Harbor)

    Company:
    MGM National Harbor

    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

    • Communicates effectively with management and co-workers with regards to the operations of the kitchen.
    • Prepares all menu items and follows recipes precisely, including conversion capabilities, and understands mis en place.
    • Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
    • Transports supplies from the storeroom and stocks in designated areas.
    • Starts prep work on items needed for the particular menu of the day.
    • Ensures all requisitions are processed properly and placed in designated area.
    • Assists Assistant Chef and/or Executive Sous Chef and other co-workers in menu preparation, service, and breakdown of function.
    • Meets with Assistant Chef and/or Executive Sous Chef and other co-workers to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
    • Completes opening duties such as setting up work station with required place, 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 and/or Executive Sous Chef or other co-workers of any supplies that need to be requisitioned for the day's tasks.
    • Continues prep work after the meal period for the next meal service.
    • Identifies and safely uses all kitchen equipment.
    • Properly labels and dates all products to ensure safekeeping and sanitation.
    • Utilizes proper food handling techniques following health and safety standards.

    Supervisory Responsibilities

    None

    Education and/or Experience

    REQUIRED:

    • High school diploma or equivalent.
    • A minimum of two (2) years of Cooking experience, in a professional setting.

    PREFERRED:

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

    Certificates, Licenses, Registrations

    • Food Handler's Card.

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