Sous Chef - National Market (MGM National Harbor)

  • MGM Resorts International
  • Sep 11, 2021
Full time Chefs, Cooks, Food Preparation Workers Sales and Marketing

Job Description

Location:National Harbor, MarylandAs an Assistant Restaurant Chef II, you will be responsible for ensuring food quality is superior. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.PRINCIPAL DUTIES AND RESPONSIBILITIES:Train Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilitiesEnsure requisitions are processed properly and placed in designated areaLabel and date all products to ensure safekeeping and sanitationMaintain knowledge, understanding and preparation of base sauces, stocks and soupsEnsure food quality is superior and take action to correct any irregularitiesCommunicate with management and service staff in order to fulfill and address any issues or needs requested by guests and employeesAssist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen itemsPrepare and administer kitchen scheduleAssist Executive Chef by establishing goals and objectives that focus on profit, product and peoplePerform other job-related duties as requestedKNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of large production kitchen equipmentKnowledge of F&B preparation and presentationApply advanced knife skills required for serviceGeneral knowledge of mathematical skills including addition, subtraction, multiplication and divisionAble to lead and mentor a teamAbility to work under pressureAbility to multi-task and work well in a fast paced, team-oriented environmentExcellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detailExcellent customer service skills and interpersonal skills to effectively communicate with all business contactsMINIMUM REQUIREMENTS:High school diploma or equivalentTwo (2) years of experience as a supervisorWork varied shifts, to include weekends and holidaysPREFERRED:Associate Degree in F&B and/or course certification from an accredited Culinary InstituteFive (5) years of experience in a high volume restaurant production as well as in a hotel/casino environmentExperience managing employees using a Collective Bargaining AgreementExperience working in a similar resort setting