Restaurant - Food Service

Broiler Cook - Main Kitchen (Luxor)

MGM Resorts International

Broiler Cook - Main Kitchen (Luxor)

Company:
MGM Resorts International

Location:
3900 South Las Vegas Boulevard
Las Vegas, NV
89119
US

Category:
Restaurant - Food Service

Degrees Required:
Not Specified

Employment Type:
Full-Time

Manages Others:
No

Requirements:
 

Grade:

It is the primary responsibility of the Broiler Cook to work in all kitchen stations, read and follow recipes, train new employees and maintain food and outlet standards. 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 and understand mise en place.
  • Maintain an exceptional menu knowledge and attention to detail with plate presentation.
  • Serves as a resources and leadership for subordinate.
  • Prepare both hot and cold items and demonstrate a variety of cooking techniques.
  • Skillfully and knowledgeably work each kitchen station and expedite all event food orders.
  • Ensure all products are rotating on a first-in, first-out philosophy.
  • Ensure all requisitions are processed properly and placed in designated area.
  • Identify and safely use all kitchen equipment.
  • Regularly restock all Kitchen supplies and food items required for service.
  • Properly label and date all products to ensure safekeeping and sanitation.
  • Apply advanced knife skills required for service.
  • Read, measure and execute recipes.
  • Conduct inventory on a regular basis to ensure proper par levels.
  • 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.
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment.
  • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
  • Complete opening duties such as setting up work station with required tools, equipment and supplies; inspect the cleanliness and working condition of all tools, equipment and supplies; check production schedule and pars; establish priority items for the day; inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks; and transport supplies from the Storeroom and stock in designated areas.
  • Fabricate meat, fish and fowl for menu items.
  • Ability to grill, sear, broil, roast meats to specified temperatures accurately
  • Inform the Sous Chef of any shortages before the item runs out.
  • Assist Line Cooks wherever required to ensure optimum service to guests.
  • 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 return all food items to the proper storage areas.
  • Rotate all returned product, wrap, cover, label and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach-ins/walk-ins, shelves; return all unused and clean utensils/equipment to the specified locations; ice down hot items from the steam table, so they cool quickly; turn off all equipment not needed for the next shift and restock items that were depleted during the shift.
  • Perform all other job related duties as requested. Perform all other job related duties as requested.

Required:

  • At least 3 year of experience in a high-volume/fine dining restaurant.
  • Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
  • 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.
  • Working knowledge of equipment to include: slicing machine, juicer, small wares equipment.
  • Working knowledge of weights, measures and various cooking techniques.
  • Working knowledge of health, safety and sanitation procedures.
  • Working knowledge of knives and knife skills.
  • Excellent customer service skills.
  • Have interpersonal skill to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • Able to effectively communicate in English, in both written and oral forms.       

Preferred:

  • High school diploma or equivalent.
  • Previous experience working in a similar resort.

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