Chef Tournant - The Cosmopolitan

MGM Resorts International; Las Vegas (NV); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Wellness incentive programs

Discounts on hotel, food & beverage, &

Free meals in employee dining room

Free parking on and off shift

Health & Income Protection benefits

Professional and personal development

Job summary

MGM Resorts International in Las Vegas is seeking an Executive Sous Chef to lead a dynamic culinary team and deliver exceptional cuisine and guest experiences that embody the MGM Resorts brand.

Through hands-on leadership, operational excellence, and a passion for hospitality, you will drive team performance, culinary consistency, and venue success, with a flexible schedule including weekends and holidays.

Qualifications

• Bachelor's Degree or equivalent experience required.
• 2+ years of prior relevant experience required.
• Previous experience managing employees under a collective bargaining agreement preferred.
• Experience in high-volume or luxury/fine-dining restaurant preferred.
• Flexible schedule including days, evenings, weekends, and holidays.

Responsibilities

• Lead and oversee daily restaurant kitchen operations, budgets, labor, scheduling, inventory, service standards, and menu strategy execution to drive profitability.
• Ensure compliance with policies, procedures, training, and health/safety standards across the kitchen.
• Assist in HR responsibilities: hiring, coaching, recognition, and diversity commitments.
• Interact with guests to ensure satisfaction and coordinate with service team for seamless kitchen-dining room experience.
• Maintain strong knowledge of venue's food & beverage offerings and equipment.

Education

Bachelor's Degree or equivalent experience

2+ years of prior relevant experience

Experience with collective bargaining environments

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 Restaurant Executive Sous Chef, you'll help lead a dynamic culinary team, delivering exceptional cuisine and unforgettable guest experiences that embody the MGM Resorts brand. Through hands‑on leadership, operational excellence, and a passion for hospitality, you'll drive team performance, culinary consistency, and venue success.

THE DAY-TO-DAY:

• Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability. Execute on the restaurant’s business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets.
• Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant’s execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of kitchen. Responsible for completion of all company compliance training by the restaurant staff.
• Assist Executive Chef with managing Human Resources responsibilities for Restaurant 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; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
• Interacts with guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Work alongside the service team to ensure a seamless service experience between kitchen and dining room.
• Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties.

THE IDEAL CANDIDATE:

• Bachelor's Degree or equivalent experience required
• 2+ years of prior relevant experience
• Previous experience managing employees under a collective bargaining agreement preferred
• Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant
• Available to work a flexible schedule, including days, evenings, weekends, and holidays

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