Resorts World Las Vegas
Summary
The Master Cook for Garde Manger supports the Assistant Chefs and Executive Chef by working in all stations within the kitchen, conducting product inventories, ensuring the preparation and quality are to outlet standards, and fulfilling job responsibilities to support the department and maximize opportunities for success. Responsibilities
Evaluate cooked food before serving to guests to ensure the highest level of taste and presentation. Assist multiple stations with food prep, cooking, and plating when needed. Ensure sanitation procedures and organization of the work area adhere to all health code regulations and standards. Maintain food and supply inventory levels and notify management of restocking requirements. Attend and participate in daily briefings or pre-shifts. Ensure all Resorts World core values and property and department standards are implemented and applied. Obtain and maintain position-specific licensing. Use personal device/cellular phone for job-related operational tasks and duties as applicable. Other duties as assigned. Qualifications
Ability to translate recipes into dishes. Excellent knife skills. Ability to effectively communicate in English. Polished appearance and demeanor. Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures. Ability to work varied shifts, including nights, weekends and holidays. Ability to successfully lead and mentor a team. Minimum Education and Experience
At least 18 years of age. At least 2 years of previous experience in a similar or related field. Preferred
Degree in Culinary Arts or a related field or training. Previous experience in a large, luxury resort setting. Certificates, Licenses, Regulations
Proof of eligibility to work in the United States. Ability to obtain the following: Food Handling Card. Physical Demands
Work is typically performed in a Production Kitchen. Must be tolerant of varying conditions of noise level, temperature, illumination, and air quality. Prolonged sitting/standing. Bending and reaching. Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 60 lbs. Eye/hand coordination. Ability to comply with policies and procedures, job description, daily memorandums, chemical labels (SDS) and other instructions.
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The Master Cook for Garde Manger supports the Assistant Chefs and Executive Chef by working in all stations within the kitchen, conducting product inventories, ensuring the preparation and quality are to outlet standards, and fulfilling job responsibilities to support the department and maximize opportunities for success. Responsibilities
Evaluate cooked food before serving to guests to ensure the highest level of taste and presentation. Assist multiple stations with food prep, cooking, and plating when needed. Ensure sanitation procedures and organization of the work area adhere to all health code regulations and standards. Maintain food and supply inventory levels and notify management of restocking requirements. Attend and participate in daily briefings or pre-shifts. Ensure all Resorts World core values and property and department standards are implemented and applied. Obtain and maintain position-specific licensing. Use personal device/cellular phone for job-related operational tasks and duties as applicable. Other duties as assigned. Qualifications
Ability to translate recipes into dishes. Excellent knife skills. Ability to effectively communicate in English. Polished appearance and demeanor. Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures. Ability to work varied shifts, including nights, weekends and holidays. Ability to successfully lead and mentor a team. Minimum Education and Experience
At least 18 years of age. At least 2 years of previous experience in a similar or related field. Preferred
Degree in Culinary Arts or a related field or training. Previous experience in a large, luxury resort setting. Certificates, Licenses, Regulations
Proof of eligibility to work in the United States. Ability to obtain the following: Food Handling Card. Physical Demands
Work is typically performed in a Production Kitchen. Must be tolerant of varying conditions of noise level, temperature, illumination, and air quality. Prolonged sitting/standing. Bending and reaching. Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 60 lbs. Eye/hand coordination. Ability to comply with policies and procedures, job description, daily memorandums, chemical labels (SDS) and other instructions.
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