Banquet Sous Chef: Lead Culinary Team at High-Volume Events

MGM Resorts International; Maryland; Hybrid; USD 46,000 - 63,000; Full time

Benefits offered by this job

Wellness incentive programs

Free employee meals

Free parking

Job summary

MGM Resorts International is seeking a Banquet Sous Chef at MGM National Harbor. You will lead a high-volume kitchen, train and supervise Master Cooks, Cooks, Pantry Workers, and Helpers, and ensure top-quality, well-presented banquets for world-class events.

You’ll partner with the Banquet Executive Chef to manage scheduling, purchasing, inventory, and staff development, while maintaining safety, quality, and guest satisfaction in a luxury hospitality environment.

Qualifications

• Minimum high school diploma or GED.
• Two years of supervisory/management experience.
• Five years of food production experience in a high-volume hotel/casino environment preferred.
• Ability to work weekends, holidays, and evenings.

Responsibilities

• Train Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities.
• Ensure requisitions are processed and stocked properly.
• Label and date products for safekeeping and sanitation.
• Maintain knowledge of base sauces, stocks and soups.
• Ensure food quality meets standards and address irregularities.
• Communicate with management and service staff to fulfill guest/employee needs.
• Assist Banquet Executive Chef with purchasing, receiving, and inventory control.
• Prepare and administer kitchen schedules.
• Assist in setting goals focusing on profit, product and people.

Skills

Leadership

Supervisory experience

Training & development

Communication

High-volume kitchen

Education

High school diploma or GED

Job description

MGM Resorts International is seeking a Banquet Sous Chef at MGM National Harbor. You will lead a high-volume kitchen, train and supervise Master Cooks, Cooks, Pantry Workers, and Helpers, and ensure top-quality, well-presented banquets for world-class events.

You’ll partner with the Banquet Executive Chef to manage scheduling, purchasing, inventory, and staff development, while maintaining safety, quality, and guest satisfaction in a luxury hospitality environment.