Executive Chef Fallen Oak - Beau Rivage

MGM Resorts International; Golden Horseshoe; On-site; CAD 60,000 - 90,000; Full time

Job summary

MGM Resorts International is seeking an Executive Chef for their award-winning Golf Course, Fallen Oak. This role involves leading kitchen operations, ensuring guest satisfaction, and maintaining high culinary standards. The ideal candidate will have a Bachelor's degree and significant experience in food and beverage leadership. Enjoy perks like wellness programs and discounts on company services.

Benefits

Wellness incentive programs

Company discounts on hotel, food, and entertainment

Health and Income protection

Education Reimbursement programs

Qualifications

• 21+ years of age.
• 2+ years of Food and Beverage Leadership.

Responsibilities

• Oversees daily kitchen operations and fiscal budgets.
• Ensures compliance with health and sanitation standards.
• Interacts with guests to ensure satisfaction and product quality.

Skills

Leadership

Culinary Expertise

Guest Service

Education

Bachelor's degree

4+ years of Food and Beverage Experience

Job description

Biloxi, Mississippi

The SHOW comes alive at MGM Resorts International

Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests.

THE JOB:

As the Executive Chef in Fallen Oak, our award-winning Golf Course, you will lead a team to craft unforgettable experiences for our Noir and other Top-Tier guests all over the world using your culinary expertise.

THE DAY-TO-DAY:

1. Owns, leads, and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability. Represents the commissary kitchens in divisional, property, or corporate meetings.

2. Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules, and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintains the highest standards of health, sanitation, and cleanliness within all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staff.

3. Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs, and MEOs daily to ensure that orders are executed upon. Reacts to any feedback on guest complaints and takes appropriate action. Collaborates with divisional Directors, Executive Chefs, and kitchen teams to ensure seamless product delivery, including time standards, recipe specifications, and quality.

4. Maintains excellent knowledge of the property's food & beverage products, menu items, and equipment used to perform duties.

THE IDEAL CANDIDATE:

• Is 21+ years of age
• Has a Bachelor's degree or 4+ years of Food and Beverage Experience
• Has 2+ years of Food and Beverage Leadership

THE PERKS & BENEFITS:

• Wellness incentive programs to help you stay healthy physically and mentally
• Access to company hotel, food and beverage, retail, and entertainment discounts, as well as discounts with company partners on travel, electronics, online shopping, and more.
• Health and Income protection (for eligible employees)
• Education Reimbursement programs

VIEW JOB DESCRIPTION:

https://mgmresorts.marketpayjobs.com/ShowJob.aspx?EntityID=2&jobcode=19717

Are you ready to JOIN THE SHOW? Apply today!