SOUS CHEF - MAIN KITCHEN
Mandalay Bay - Las Vegas, NV

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Ensures to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly.

Communicate with chefs, management, employees and guest efficiently with proper reporting, and meetings.

Schedules and maintains budgeted labor costs as well as potential food cost.

Understands and utilize Stratton Warren system properly for purchasing, release orders and cost transfers.

Maintains a hygiene level above that required by the local Health Department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis.

Performs other related duties as requested.

JOB REQUIREMENTS:
Required:
At least 5 years experience in a high volume restaurant production, preferably in a hotel/casino environment.

At least 2 years experience as a supervisor.

Possess advanced knife skills.

Extensive knowledge of F&B preparation and presentation.

Extensive knowledge of large production kitchen equipment.

Basic mathematical skills.

Organization skills to plan time effectively.

Ability to work without direct supervision.

Excellent customer services skills.

Ability 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.

Preferred:
An Associate’s Degree in F&B and/or course certification from an accredited Culinary Institute.

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...