Executive Sous Chef - Catch - Aria

MGM Resorts International; United States; On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Wellness programs

Discounts on hotel, F&B, retail and娱乐

Free meals

Free parking

Health benefits

Development programs

Job summary

The Las Vegas, Nevada location of MGM Resorts International invites a seasoned Restaurant Executive Sous Chef to join CATCH at ARIA. You will partner with the Executive Chef to lead the culinary team, oversee daily operations, and drive menu strategies for short-term profitability.

In this high-volume, upscale environment you will develop talent, control labor and cost, ensure health and sanitation standards, and collaborate with front-of-house to deliver an exceptional guest experience.

Qualifications

• Must be 21+ years of age
• Bachelor’s degree or equivalent combination of education required
• 2+ years of relevant culinary leadership experience
• Previous experience in a high-volume, upscale, luxury, or fine-dining restaurant environment
• Previous experience managing employees in a collective bargaining agreement (CBA)/union environment
• Strong background in seafood, contemporary, or globally inspired cuisine preferred
• Proven ability to lead, develop, and inspire a high-performing culinary team while maintaining exceptional standards for quality, consistency, and guest experience

Responsibilities

• 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

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:

Step into a leadership role at CATCH at ARIA, where elevated cuisine, vibrant energy, and exceptional hospitality come together. As Restaurant Executive Sous Chef, you will partner with the Executive Chef to lead the culinary team, drive exceptional execution, and bring the restaurant’s vision to life. You will help oversee daily operations, develop talent, and champion quality, consistency, labor, inventory, and cost controls while fostering a culture of collaboration, accountability, and excellence. This is an opportunity to make an impact in one of ARIA’s dynamic culinary destinations while delivering an unforgettable experience for every guest.

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:

• Must be 21+ years of age

• Bachelor’s degree or equivalent combination of education required

• 2+ years of relevant culinary leadership experience

• Previous experience in a high-volume, upscale, luxury, or fine-dining restaurant environment

• Previous experience managing employees in a collective bargaining agreement (CBA)/union environment

• Strong background in seafood, contemporary, or globally inspired cuisine preferred

• Proven ability to lead, develop, and inspire a high-performing culinary team while maintaining exceptional standards for quality, consistency, and guest experience

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