Sous Chef - Employee Dining Room (EDR) (MGM National Harbor)

  • MGM Resorts International
  • Maryland, USA
  • Sep 12, 2021
Full time Chefs, Cooks, Food Preparation Workers

Job Description

Location:National Harbor, MarylandPOSITION SUMMARY:It is the primary responsibility of the Sous Chef - Employee Dining Room (EDR) is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation, serving of food, food and labor cost control, and exceeding guests' expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures.POSITION RESPONSIBILITIES/DUTIES:⢠Assist in overseeing the culinary operations in the EDR consistent with the strategies and vision of the property.⢠Assist in overseeing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third-party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.⢠Assist in overseeing the budget of the culinary aspect of the EDR and P&L. Analyze and addresses areas concern and defines needs for improvement.⢠Assists Executive Chef in monitoring overtime, staff motivation.⢠Monitors waste and overproduction, as well as utilizes leftovers, ensures proper rotation and quality control.⢠Assists Executive Chef in monitoring the training of new employees to help them achieve higher status.⢠Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicableprocedures.⢠Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll and staff files, etc.⢠Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas.⢠Takes inventory, coordinates with the Executive Chef on order and preparation of food items.⢠Delegates work assignments.⢠Delegates and assists in the cooking of food items, supervise staff.⢠Coordinates with Executive Chef on proper cooking and time.⢠Responsible for service of the menu - Supervise and assists in a plate up, coordinates with Executive Chef on the buffet. Delegates station assignments. Checks food items.⢠Other job-related duties as requestedSUPERVISORY RESPONSIBILITIES:⢠Cook⢠Kitchen StewardEDUCATION and/or EXPERIENCE:Required:⢠Bachelor's degree in Culinary, or equivalent work experience⢠At least four (4) year of experience in management⢠At least three (3) years of experience in relation to the culinary field⢠Effectively communicate in English, in both written and oral formsPreferred:⢠Bilingual, English as the primary or secondary language⢠Previous experience working in a similar resort settCERTIFICATES, LICENSES, REGISTRATIONS:⢠Proof of eligibility to work in the United StatesKNOWLEDGE/SKILLS/ABILITIES:⢠Strong knowledge of food safety, food handling, time and temperature.⢠Math and computer skills⢠Knowledge on use of kitchen equipment and knife skills are required.⢠Excellent customer service skills.⢠Interpersonal skills to effectively communicate with all business contacts.⢠Ability to effectively communicate in English, in both oral and written forms.