Executive Chef - Osteria Costa (MGM National Harbor) Job at MGM Resorts International
It is the primary responsibility of the Outlet Chef – Osteria Costa to oversee 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.
POSITION RESPONSIBILITIES/DUTIES:
EDUCATION and/or EXPERIENCE:
Required:
POSITION RESPONSIBILITIES/DUTIES:
- Assist in overseeing the culinary operations in TAP consistent with the strategies and vision of the property.
- Assist in overseeing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.
- Assist in overseeing the budget of the culinary aspect of TAP and P&L. Analyze and addresses areas concern and defines needs for improvement.
- Assists Executive Chef in monitoring overtime, staff motivation.
- Oversees product consistency and makes necessary modifications according to business needs.
- Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
- Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.
- Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll and staff files, etc.
- Responsible for assisting Executive Chef in monitoring food cost for their outlet, and order of all foodstuffs.
- Responsible for maintaining the overall cleanliness and equipment maintenance of their areas.
- Assists Executive Chef in preparation of menu.
- Takes inventory, coordinates with the Executive Chef on order and preparation of food items.
- Delegates work assignments.
- Delegates and assists in cooking of food items, supervise staff.
- Coordinates with Executive Chef on proper cooking and time.
- Responsible for service of menu - Supervise and assists in plate up, coordinates with Executive Chef on buffet. Delegates station assignments. Checks food items.
EDUCATION and/or EXPERIENCE:
Required:
- Bachelor’s Degree and/or course certification from an accredited Culinary Institute or equivalent education, training and experience.
- At least four (4) years of experience in management in related culinary field
- At least three (3) years as an Executive Chef
- Effectively communicate in English, in both written and oral forms
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