Executive Sous Chef - Bardot - Aria

MGM Resorts International; United States; On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Wellness programs

Discounts on hotel, food & beverage, &

Job summary

The Executive Sous Chef at Bardot Brasserie, ARIA Resort & Casino in Las Vegas leads a dynamic culinary team, translating classic French techniques into a show-stopping dining experience for guests. You will drive restaurant kitchen operations, budgets, labor, scheduling, inventory, and menu execution while upholding health and sanitation standards.

You’ll mentor and develop talent, collaborate with the Executive Chef to shape menus, and partner with the service team to deliver seamless,

Qualifications

• Bachelor’s degree or equivalent experience in culinary arts.
• Experience leading a high-volume kitchen in luxury or fine-dining.
• Proven ability to manage budgets, labor, and inventory while maintaining quality.

Responsibilities

• Lead daily restaurant kitchen operations, budgets, labor, scheduling, inventory control, and guest service standards.
• Develop and execute menus; drive short-term profitability and business plan goals.
• Oversee training, coaching, and HR activities; promote teamwork and staff development.
• Ensure health, sanitation and cleanliness standards across all kitchen areas.

Skills

Kitchen leadership

Budgeting

Menu development

Food safety

Guest service

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

VIEW JOB DESCRIPTION: https://mgmresorts.marketpayjobs.com/ShowJob.aspx?EntityID=2&jobcode=19729