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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $25.05 - $1.00
Work Schedule
Weekend Shifts
Benefits
healthcare
Dental Insurance
Vision Insurance
Life insurance
401(k) plans
Paid Time Off
Employee Discounts
Job Description
MGM Resorts International is a global leader in the hospitality and entertainment industry, renowned for its world-class resorts, casinos, and entertainment venues. In Springfield, Massachusetts, MGM Springfield stands out as a premier destination offering a blend of luxury, excitement, and vibrant local culture. Committed to delivering exceptional guest experiences, MGM Springfield is part of a larger network of resorts that emphasize community engagement, innovation, and employee development. The company prides itself on a dynamic workplace environment where diversity and inclusion are valued and employees are empowered to contribute to the success of the organization while growing in their careers.
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Job Requirements
- High school diploma, GED or equivalent
- 1+ years of prior relevant experience
- Able and willing to work variable shifts, including weekends and holidays
- Able to lead and mentor a team
- Knowledge of food safety, health and safety standards
- Ability to work in a high-volume environment
- Availability during Chandler’s hours of operation: Tuesday-Thursday 5pm-10pm and Friday-Saturday 5pm-11pm
Job Qualifications
- High school diploma, GED or equivalent
- 1+ years of prior relevant experience
- 2+ years of prior relevant experience in high-volume restaurant is preferred
- Able to lead and mentor a team
- Strong understanding of food safety and hygiene practices
- Excellent communication and teamwork skills
- Ability to work in a fast-paced environment
Job Duties
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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