Executive Sous Chef - Banquets & Conventions Lead

MGM Resorts International; Las Vegas (NV); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Wellness incentive programs

Hotel, food & beverage discounts

Free meals in employee dining room

Free parking

Health & Income Protection benefits

Professional development

Job summary

MGM Resorts International, at the Aria in Las Vegas, seeks an Executive Sous Chef to lead the kitchen team and drive profitability through strong leadership and menu execution.

You will manage budgets, labor, inventory, and staff development while maintaining MGM’s high service standards and guest satisfaction. Suitable for candidates with 2+ years in culinary leadership in luxury settings.

Qualifications

• Must be at least 21 years of age.
• Associate's degree in Culinary Arts, Hospitality, or related field.
• 2+ years of culinary leadership experience.
• Knowledge of Collective Bargaining Agreements (CBA) and union environments preferred.
• Experience in high-volume, luxury, or fine-dining settings.
• Flexible to work varied shifts, including weekends and holidays.

Responsibilities

• Lead and oversee daily kitchen operations, budgets, labor productivity, scheduling, inventory control, guest service standards, and menu strategy development.
• Ensure health, sanitation and cleanliness standards across all kitchen areas.
• Assist with HR responsibilities including coaching, performance feedback, and staff development.

Skills

Leadership

Budgeting

Scheduling

Inventory control

Staff training

Guest service

Menu development

Sanitation standards

Education

Associate's degree in Culinary Arts

Job description

MGM Resorts International, at the Aria in Las Vegas, seeks an Executive Sous Chef to lead the kitchen team and drive profitability through strong leadership and menu execution.

You will manage budgets, labor, inventory, and staff development while maintaining MGM’s high service standards and guest satisfaction. Suitable for candidates with 2+ years in culinary leadership in luxury settings.