Seasonal Cook - Pool Kitchen (ARIA)

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  • MGM Resorts International

    Seasonal Cook - Pool Kitchen (ARIA)

    Company:
    MGM Resorts International

    Location:
    3730 Las Vegas Blvd South
    Las Vegas
    NV
    89119
    US

    Category:
    Restaurant - Food Service

    Degrees Required:
    Not Specified

    Employment Type:
    Seasonal/Temp

    Manages Others:
    No

    Requirements:
     

    Requirements:
    Grade:

    It is the primary responsibility of the Cook to perform basic food preparation and operate a specific station with others or individually. All duties are to be performed in accordance with departmental and property policies, practices and procedures.

    • 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.
    • Ensure 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.
    • Maintain 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.
    • Assist 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 job 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.
    • Ability to speak, read and write in English.

    Preferred:

    • Previous experience working in a similar resort setting

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