Mirage - Las Vegas, NV

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Efficiently assists Executive Chef to manager within pre-established food and labor cost controls and plays an active role in contributing to the restaurant’s profits.
  • Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef is not present.
  • Menu creation, recipe development, enhancing knife skills and teamwork.
  • Monitor overtime and ensure staff motivation.
  • Oversee product consistency and make necessary modifications according to business needs.
  • Monitor waste and over production, as well as utilize leftovers and ensure proper rotation and quality control.
  • Monitor training of new employees to help them achieve higher goals.
  • Monitor and enforce Company and Departmental safety policy standards.
  • Know, understand, enforce and maintain all policies, and procedures, with the Southern Nevada Health Department regulations and the Hotel.
  • Independent decision making, multifaceted in collaboration with our Chef and Department Executives. Including (but not limited to): proper ordering, guest assistance and working with the front of house.
  • Perform various clerical duties regarding staff and kitchen operations including: payroll, scheduling and staff files and vacation planning.
  • Manages human resource responsibilities to include hiring/firing, training, issuing discipline and ensure the proper documentation of all actions taken.
  • Create recipes and associated costs with all menu items.
  • Inter-department collaboration: working in or with other Chef’s departments as needed to insure success in the Culinary department.
  • Monitor food cost for outlet and order food products.
  • Maintain the overall cleanliness and equipment maintenance of outlet.
  • Assist in overseeing kitchen-related activities pertaining to the normal operation of the restaurant, menu and staff.
  • Create new daily specials.
  • Coordinate service of food.
  • Achieve service, financial and Human Resource goals set forth by property Executives.
  • Assume responsibilities of the kitchen in the absence of the Chef.
  • Engage, entertain and inspire all who visit the Hotel.
  • Preform other job related duties as assigned.


    • At least 5 years of experience in a related culinary field.
    • Previous Assistant Chef experience, with high volume experience.
    • Math and computer skills.
    • Knowledge of kitchen equipment and knife skills.
    • Strong working knowledge of restaurant operations and food preparations.
    • Excellent customer service skills.
    • Able to lead and mentor a team.
    • 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.
    • Able to effectively communicate in English, in both written and oral forms.
    • Previous experience managing employees using a Collective Bargaining Agreement.
    • Previous experience working in a similar resort setting.

    About this company
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    It's not your imagination -- MGM Resorts International (formerly MGM MIRAGE) is one of the world's largest gaming firms. The...