Employee Dining Sous Chef — Lead & Wow Guests

MGM Resorts International; United States; On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Wellness incentive programs

Employee dining discounts

Free meals in employee dining room

Free parking

Health & Income Protection benefits

Professional development and volunteer

Job summary

MGM Resorts International in Las Vegas is seeking a Sous Chef for the Employee Dining Room at Bellagio to ensure outstanding food quality and guest experiences. You will train cooks, manage kitchen operations, and work with management to address guest and staff needs.

You will help control purchasing, inventory and scheduling, while leading a team to deliver consistent, high-quality meals for employees. This role requires strong leadership and a flexible work schedule.

Qualifications

• Must be 21+ years old.
• High School Diploma or GED required.
• Associate's Degree in F&B or course certification preferred.
• 2+ Years of Prior Relevant Experience (as a supervisor).

Responsibilities

• Train Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities.
• Ensure requisitions are processed properly and placed in designated area.
• Label and date all products to ensure safekeeping and sanitation.
• Maintain knowledge, understanding and preparation of base sauces, stocks and soups.
• Ensure food quality is superior and take action to correct any irregularities.
• Communicate with management and service staff to fulfill guest and employee needs.
• Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory.
• Prepare and administer kitchen schedule.
• Assist Executive Chef by establishing goals and objectives focusing on profit, product and people.

Skills

Team supervision

Guest service

Communication

Education

High School Diploma or GED

Associate's Degree in F&B or culinary institute certification

Job description

MGM Resorts International in Las Vegas is seeking a Sous Chef for the Employee Dining Room at Bellagio to ensure outstanding food quality and guest experiences. You will train cooks, manage kitchen operations, and work with management to address guest and staff needs.

You will help control purchasing, inventory and scheduling, while leading a team to deliver consistent, high-quality meals for employees. This role requires strong leadership and a flexible work schedule.