• MGM Resorts
  • $31,140.00 -45,590.00/year*
  • Las Vegas, NV
  • Hospitality - Food Services
  • Full-Time
  • 9778 Hillpointe Rd

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Las Vegas, Nevada

Become one of the stars behind the show and become part of the world's most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race. It is the primary responsibility of the Master Cook to perform advanced cooking procedures under the direct supervision of the Chef, Executive Sous Chef and /or Assistant Chef. The Master Cook operates a specific station with others or independently. All duties are to be performed in accordance with departmental and MGM Grand's policies, practices and procedures.

* Assumes complete charge of kitchen on respective shifts. Supervises and maintains cooking standards and techniques of line level employees.
* Provides leadership for subordinates.
* Assumes the accountability and the responsibilities of Supervisors in their absence.
* Expedites all event food orders.
* Operates a line position without direct supervision from the Chef, Executive Sous Chef and/or Sous Chef.
* Works every station in time of need.
* Serves as a resource for other cooks.
* Handles employee complaints and resolves problems as they arise.
* Maintains safety and Health Department standards
* Perform all other job related duties as requested.


* At least 1 year of experience in a high-volume restaurant.
* Ability to identify / assess problems and situations, refer to applicable policies and guidelines, identify practical / creative options and determine / develop / recommend appropriate courses of action.
* Ability to read, translate and execute recipes, interpersonal service skills, organization skills to plan time effectively, work without direct supervision.
* Ability to contribute to group objectives and enhance output in a team environment through co-operation and interaction, active and full contribution, acknowledging diverse opinions, collaboration, addressing relevant concerns, working toward consensual solutions.
* Working knowledge of basic kitchen equipment.
* Working knowledge of soup, sauce, meat, fish, poultry, casserole, and vegetable preparations.
* Working knowledge of methods, accepted practices, considerations and regulatory requirements associated with safety and protection of workers, environment and site.
* Excellent customer service skills.
* Have interpersonal skills to deal effectively with all business contacts.
* Professional appearance and demeanor.
* Work varied shifts, including weekends and holidays.
* High school diploma or equivalent.
* Able to effectively communicate in English, in both written and oral forms.


* Previous experience working in a similar resort setting.

Associated topics: appetizer, breakfast, cocinera de la parrilla, cocinera de la preparacion, line cook, lunch, maker, prep, restaurant cook, station

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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