Convention & Banquets - Executive Sous Chef - Aria

MGM Resorts International; Las Vegas (NM); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Wellness incentive programs

Hotel, food & beverage, retail, and娱乐?

Free meals in our 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 seeks an Executive Sous Chef to lead the Kitchen team, align with brand standards, and drive profitability and guest satisfaction.

You will oversee daily operations, training, scheduling, inventory, and menu execution, while partnering with F&B leadership to implement initiatives and maintain the highest levels of sanitation and service. A strong union-aware leadership background is valued.

Qualifications

• Must be at least 21 years old.
• Associate's degree in Culinary Arts, Hospitality, or related field required.
• 2+ years of relevant culinary leadership experience required.
• Knowledge of Collective Bargaining Agreements (CBA) and experience working in a union environment preferred.
• Previous experience in a high-volume restaurant and/or luxury or fine-dining environment preferred.
• Flexible and available to work varied shifts, including weekends and holidays, based on business needs.

Responsibilities

• Lead and oversee daily kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short‑term profitability.
• Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the kitchen staff.
• Owns the execution of F&B and/or company‑wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness within all areas of kitchen. Responsible for completion of all company compliance training by the restaurant staff.
• Assist with managing Human Resources responsibilities 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.

Skills

Leadership

Team management

Budgeting

Scheduling

Guest service

Education

Associate's degree in Culinary Arts, Hospitality, or related field

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

The purpose of the Executive Sous Chef is to assist in providing direction and leadership for the Kitchen team consistent with the MGM brand. They share responsibility for: leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance with company policies and procedures.

The Day-to-day

• Lead and oversee daily 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 business plan and assist 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 kitchen staff.
• Owns the execution of F&B and/or company‑wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness within all areas of kitchen. Responsible for completion of all company compliance training by the restaurant staff.
• Assist with managing Human Resources responsibilities 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

• Must be at least 21 years of age.
• Associate's degree in Culinary Arts, Hospitality, or a related field required.
• 2+ years of relevant culinary leadership experience required.
• Knowledge of Collective Bargaining Agreements (CBA) and experience working in a union environment preferred.
• Previous experience in a high-volume restaurant and/or luxury or fine-dining environment preferred.
• Flexible and available to work varied shifts, including weekends and holidays, based on business needs.

The Perks & Benefits

• Wellness incentive programs to help you stay healthy physically and mentally
• Access to company hotel, food & 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