Executive Sous Chef - Bardot - Aria

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

Benefits offered by this job

Wellness programs

Employee discounts

Free meals

Free parking

Health & Income Protection

Professional development

Volunteer opportunities

Job summary

MGM Resorts International is seeking an Executive Sous Chef for Bardot Brasserie at ARIA Resort & Casino in Las Vegas. You will work with the Executive Chef to lead a dynamic culinary team, driving French brasserie dining with precision and creativity. You will shape menu strategies, profitability, and guest experiences.

You will focus on staffing, training, and maintaining top-tier food quality while ensuring safety and sanitation standards across the kitchen operations.

Qualifications

• Bachelor's Degree or equivalent experience.
• 2+ years of experience in a high-volume, luxury or fine-dining environment.
• Experience managing staff under a collective bargaining agreement preferred.

Responsibilities

• Lead and oversee daily kitchen operations, budgeting and labor productivity.
• Schedule, inventory control, guest service standards, and menu execution.
• Develop talent and ensure health, sanitation, and safety standards.
• Collaborate with Executive Chef to align on food quality and service.

Skills

Kitchen leadership

Budgeting

Inventory control

Food safety

Education

Bachelor's degree or equivalent experience

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 Executive Sous Chef at Bardot Brasserie at ARIA Resort & Casino, you’ll play a pivotal role in bringing the art of French brasserie dining to life. Working alongside the Executive Chef, you’ll help lead a dynamic culinary team where classic French techniques, exceptional ingredients, and thoughtful execution come together to create an unforgettable dining experience. From driving kitchen operations and developing talent to upholding the highest standards of culinary excellence, you’ll help shape a culture of creativity, consistency, and collaboration.

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
• 2+ Years of prior relevant experience working in a high-volume environment, including special events and restaurant buyouts
• Previous experience in a luxury or fine-dining restaurant
• Previous experience managing employees under a collective bargaining agreement
• Bilingual, English as the primary or secondary language preferred

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