MGM Resorts International Intermediate Cook - Bread & Butter in Atlantic City, New Jersey

Job Title: Intermediate Cook - Bread & Butter

Location: Borgata

Job Code: 314547

Employment Status: Full Time

Category: Food & Beverage

JOB DESCRIPTION:

Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount.

Must have strict compliance to The Borgata Employee Handbook and Policy and Procedure Manual.

Able to read, convert recipes according to production requirements.

Acquired knowledge of sanitation according State and Federal guidelines.

Work efficiently and accurately in operating mode.

Maintain a positive work environment.

Follow all approved recipes and plate presentations.

Serve all guests according to established standards of quality and pre-determined timeliness and portions.

Assure that all food preparation and service areas are in accordance with the local, State and Federal Health Department Codes.

Cooking applications vary based on complexity.

Ensure all food products are according to approved specifications.

JOB REQUIREMENTS:

High School diploma or equivalent preferred; either a culinary apprenticeship or an Associates degree in Culinary Arts.

Must have two years experience in volume kitchen specifically with hot food preparation.

Must be able to read, write and have understanding of English.

Must be able to understand French terminology as it applies to cooking applications.

Acquire Serv Safe certification.

ESSENTIAL JOB FUNCTIONS:

Work in varying temperatures.

Temperatures above 85F in the Hot Kitchen.

Periodically pushing and pulling heavy carts.

Walking long distances with heavy food products.

Repetitive heavy lifting.

Good eye/hand coordination.

Continuous standing, walking for long periods; at times, temperature approximately 55F.

Periodically pushing and pulling heavy carts and lifting products in proper storage areas.

Ability to work in contrasting hot and cold areas.

Tasting food and evaluating quality points at each stage of preparation.

Required to be detail oriented.

Lift food items sometimes as heavy as 100 lbs.

Ability to read and convert recipes in direct proportion.