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Sous Chef - Main Kitchen (MGM National Harbor)

It is the primary responsibility of the Sous Chef-Main Kitchen is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, 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.

**PRINCIPAL DUTIES AND RESPONSIBILITIES:**

+ Train Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities

+ Ensure requisitions are processed properly and placed in designated area

+ Label and date all products to ensure safekeeping and sanitation

+ Maintain knowledge, understanding and preparation of base sauces, stocks and soups

+ Ensure food quality is superior and take action to correct any irregularities

+ Communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and employees

+ Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items

+ Prepare and administer kitchen schedule

+ Assist Executive Chef by establishing goals and objectives that focus on profit, product and people

+ Perform other job-related duties as requested

**KNOWLEDGE, SKILLS, AND ABILITIES:**

+ Knowledge of large production kitchen equipment

+ Knowledge of F&B preparation and presentation

+ Apply advanced knife skills required for service

+ General knowledge of mathematical skills including addition, subtraction, multiplication and division

+ Able to lead and mentor a team

+ Ability to work under pressure

+ Ability to multi-task and work well in a fast paced, team-oriented environment

+ Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail

+ Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts

**MINIMUM REQUIREMENTS:**

+ High school diploma or equivalent

+ Two (2) years of experience as a supervisor

+ Work varied shifts, to include weekends and holidays

**PREFERRED:**

+ Associate Degree in F&B and/or course certification from an accredited Culinary Institute

+ Five (5) years of experience in a high volume restaurant production as well as in a hotel/casino environment

+ Experience managing employees using a Collective Bargaining Agreement

+ Experience working in a similar resort setting

MGM Resorts International is an Equal Opportunity Employer: Women/Minorities/Veterans/Individuals with Disabilities. In compliance with the Americans with Disabilities Act, MGM Resorts International will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

MGM Resorts International believes in providing opportunity for every employee to grow, develop and succeed in a work environment where you can be your best. We encourage you to explore our job opportunities. If you are an individual with a disability and need a reasonable accommodation for any part of the application process, or in order to perform the essential functions of a position, please contact our Corporate Diversity and Disability Outreach department at 1-844-247-0370 or email diversityrecruiting@mgmresorts.com

Sous Chef - Main Kitchen (MGM National Harbor)

Full time
Fort Washington, MD

Published on 11/29/2022

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