Executive Pastry Sous Chef - Lead Banquet & Desserts

MGM Resorts International; United States; On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Wellness programs

Discounts on hotel, food & beverage,娱乐

Free meals in employee dining room

Free parking on and off shift

Health & Income Protection benefits

Professional development and volunteer

Job summary

MGM Resorts International in Las Vegas is seeking an Executive Pastry Sous Chef to partner with the Restaurant Executive Chef, driving culinary excellence and mentoring the kitchen brigade.

You will oversee recipe integrity, inventory, labor scheduling and guest experiences, leading high-volume banquet production, scratch desserts, and cake decorating. A degree or 4+ years experience is required, plus a Food Handler Card and prior union-aware leadership is preferred.

Qualifications

• Bachelor's Degree in a related field or 4+ years of equivalent work experience.
• 2+ Years of prior relevant experience.
• Food Handler Card.
• Experience in high-volume banquet production, scratch desserts, and cake decorating.
• Experience managing employees under a collective bargaining agreement preferred.
• Experience with Oracle, Coupa, HotSOS, and Excel/Word preferred.

Responsibilities

• Lead daily kitchen operations and manage fiscal budgets to optimize labor productivity.
• Collaborate with the Executive Chef to execute the venue's business plan and menu strategies.
• Foster a high-performance culture and manage recruitment, training, coaching, and succession planning.
• Oversee health, safety, and sanitation compliance and staff training.
• Own food and beverage programs and hospitality initiatives; engage with guests to ensure satisfaction.

Job description

MGM Resorts International in Las Vegas is seeking an Executive Pastry Sous Chef to partner with the Restaurant Executive Chef, driving culinary excellence and mentoring the kitchen brigade.

You will oversee recipe integrity, inventory, labor scheduling and guest experiences, leading high-volume banquet production, scratch desserts, and cake decorating. A degree or 4+ years experience is required, plus a Food Handler Card and prior union-aware leadership is preferred.