Executive Chef - Scarpetta - The Cosmopolitan

MGM Resorts International; Comas; On-site; PEN 404,000 - 606,000; Full time

Benefits offered by this job

Wellness incentive programs

Hotel, food & beverage discounts

Free meals in employee dining room

Free parking

Health & income protection

Professional development & networking

Volunteer opportunities

Job summary

MGM Resorts International is seeking an Executive Chef for Scarpetta to lead the culinary vision and operations of a premier commissary on the Las Vegas Strip. You will guide a senior team, drive profitability, and deliver signature Italian cuisine with MGM Resorts’ bold energy.

You’ll mentor staff, manage budgets, and ensure top-tier service across all dining experiences. A strong track record in fine dining or large-scale catering and a bachelor's degree are preferred.

Qualifications

• 3+ years of experience directing high-volume or fine-dining kitchen operations as an Executive Chef.
• Bachelor’s degree preferred.
• Experience managing employees under a collective bargaining agreement.
• Previous experience in banquet kitchen or high-volume luxury dining.
• Bilingual, English as primary or secondary language preferred.

Responsibilities

• Owns and oversees daily commissary kitchen operations, budgets, labor, scheduling, inventory and menu strategies for profitability.
• Represent the commissary kitchens in meetings at divisional, property or corporate levels.
• Ensure health, sanitation and cleanliness standards; enforce company policies and training.
• Lead HR responsibilities: hiring, coaching, recognition and employee development; promote teamwork and diversity.

Skills

Team leadership

Budgeting

Menu development

Food safety

Communication

Bilingual

Education

Bachelor's degree preferred

Job description

Las Vegas, Nevada

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 of Scarpetta, you will command the culinary vision and main commissary operations of an iconic destination on the Las Vegas Strip. Leading a high-caliber team including the Sous Chef, Assistant Chef, and culinary staff, you will blend Scarpetta's signature Italian sophistication with the bold energy of The Cosmopolitan and MGM Resorts. In this role, you will drive operational excellence, master financial targets, mentor talent, and deliver unforgettable dining experiences.

The Day-to-day

• 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
• Represent the commissary kitchens in divisional, property or corporate meetings
• 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. Maintain 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
• Manages Human Resources responsibilities for commissary kitchens to include, creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment
• Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action.
• Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality
• Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties

The Ideal Candidate

• 21 years of age or older
• 3+ years of experience directing high-volume or fine-dining kitchen operations as an Executive Chef
• Previous experience managing employees under a collective bargaining agreement
• Bachelor’s degree preferred
• Previous experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant preferred
• Bilingual, English as the primary or secondary language preferred

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 things like travel, electronics, online shopping, and more
• Free meals in our employee dining room
• Free parking on and off shift
• Health & Income Protection benefits (for eligible employees)
• Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community