Sous Chef - Market (National Harbor)
Grade: POSITION RESPONSIBILITIES/DUTIES: Assist in overseeing the culinary operations in the Market 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 the Market and P&L. Analyze and addresses areas concern and defines needs for improvement.Assists Executive Chef in monitoring overtime, staff motivation.Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.Assists Executive Chef in monitoring training of new employees to help them achieve higher status.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, ie payroll and staff files, etc.Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas.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.Other job related duties as requestedThis job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.SUPERVISORY RESPONSIBILITIES: List all direct report titles and number of incumbents in each title.CookKitchen StewardEDUCATION and/or EXPERIENCE:List the minimum education required and preferred qualifications for the job classification.Required: Measurable requirements will be used as pre-screening questionsBachelor's degree in Culinary, or equivalent work experienceAt least four (4) year of experience in managementAt least three (3) years of experience in related culinary fieldEffectively communicate in English, in both written and oral formsPreferred:Bilingual, English as the primary or secondary languagePrevious experience working in a similar resort settingCERTIFICATES, LICENSES, REGISTRATIONS:Proof of eligibility to work in the United StatesSECTION 3: COMPETENCIES & WORKING CONDITIONSKNOWLEDGE/SKILLS/ABILITIES:.Strong knowledge of food safety, food handling and time and temperature.Math and computer skillsKnowledge on use of kitchen equipment and knife skills are required.Excellent customer service skills.Interpersonal skills to effectively communicate with all business contacts.Ability to effectively communicate in English, in both oral and written forms.WORK SCHEDULE/HOURS:Regular scheduled hours : Work Days: Hours:Other - Must be flexible if needed for occasional work outside of normal business hours.MGM Resorts International is an Equal Opportunity Employer. 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.