Executive Sous Chef: Lead a High-Volume Luxury Kitchen

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

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.