Master Cook - Villas/Plum Lounge

Overview
The Mirage Las Vegas is the first mega resort to ever grace the Strip. A Four Diamond award-winning hotel with 3,044 rooms impeccably outfitted to provide the complete luxury experience. The world-famous Mirage volcano sets the tone for guests to explore the wonders within. The Mirage features a worldly selection of fine and casual dining venues. From American dishes at California Pizza Kitchen, contemporary Asian dining at OTORO, to Italian wines and cuisine at Costa and world-class wagyu steaks at Heritage Steak. A premier entertainment destination, The Mirage plays host to the award-winning The Beatles™ LOVE™ by Cirque du Soleil®, a breathtaking tribute to one of the most influential bands in history. The Mirage also plays host to LIMITLESS, its newest magic show starring Shin Lim, the only person ever to win 'America's Got Talent' TWICE. Steps away from the casino is 170,000 square feet of flexible meeting rooms, boardrooms and convention space that can be customized to meet every want and need. The casino boasts 800 slot machines, 80 table games and a VIP room. Treat yourself to a hot stone massage, manicure/pedicure, body or hair treatment at the onsite spa and salon. For more information, visit us online at www.mirage.com or follow us: Facebook: The Mirage Hotel and Casino, Twitter: @TheMirageLV, Instagram: @themiragelv.
Responsibilities
As a Master Cook, you will be responsible for food preparation directed by Chef. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to creatememories they will carry with them far and beyond their stay with us.
PRINCIPAL DUTIES AND RESPONSIBILITIES:

• Follow methods of food preparation, cooking, portion size, mixing of sauces and garnishing of foods to ensure food is prepared in an approved manner as prescribed by the Chef, Executive Sous Chef and Sous Chef
• Set-up workstation based on pars established by Chef, Executive Sous Chef and Sous Chef, follow station set-up sheet, and operate a specific station
• Evaluate cooked food before serving for quality flavors and appearance by taste and smell
• Drive the Customer Relations Management system by ensuring orders are handled correctly
• Comply with occupational, health and safety standards, ensure food is stored and kept at proper holding temperatures through the use of thermometers
• Complete closing requirements directed by Chef, Executive Sous Chef and/or Sous Chef
• Delegate tasks to other job classifications as instructed by chefs
• Perform other job-related duties as requested

Qualifications
MINIMUM REQUIREMENTS:

• High school diploma and equivalent
• One (1) year of related experience
• Work varied shifts, to include weekend and holidays

PREFERRED:

• Two (2) years of experience in high-volume Restaurant
• Formal culinary training
• Experience working in a similar resort setting

KNOWLEDGE, SKILLS, AND ABILITIES:

• Knowledgeable of restaurant operations, such as opening/closing procedures, food cost awareness, and ordering food products
• Knowledge of food and beverage products, including preparation methods/times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and method presentation
• Knowledgeable of how to safely use all kitchen equipment
• Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail
• Able to lead and mentor a team
• Knowledge of health, safety and sanitation regulations
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts