Executive Sous Chef - Lead, Create & Elevate Fine-Dining

MGM Resorts International; Las Vegas (NV); Hybrid; USD 85,000 - 110,000; Full time

Benefits offered by this job

Wellness programs

Employee discounts

Free meals

Free parking

Health protection

Professional development

Job summary

MGM Resorts International in Las Vegas is seeking an Executive Sous Chef for The Library at Park MGM. You will work with the Executive Chef to lead daily kitchen operations, mentor a talented culinary team, and ensure top-quality dishes and hospitality.

Responsibilities include managing budgets, labor, inventory, and menu strategy to drive profitability; upholding health and safety standards; and collaborating with service teams to deliver memorable dining experiences in a luxury environment.

Qualifications

• Must be at least 21 years old.
• Bachelor's degree or equivalent required.
• 2+ years of prior relevant experience.
• Previous experience managing employees under a collective bargaining agreement preferred.
• Previous experience working in a high-volume restaurant or luxury/fine-dining environment.

Responsibilities

• Lead and oversee daily kitchen operations, budgets, labor productivity, scheduling, inventory control, guest service standards, and menu strategies for profitability.
• Ensure policies, procedures, training, menus, and standards for staff; maintain health, sanitation, and cleanliness.
• Manage HR responsibilities to promote teamwork, coaching, recognition, and diverse hiring practices.
• Collaborate with service team to ensure seamless kitchen-dining room experiences and guest satisfaction.
• Maintain deep knowledge of the venue's food & beverage offerings and equipment.

Skills

Team leadership

Kitchen operations

Budgeting

Inventory control

Food quality

Education

Bachelor's degree or equivalent

Job description

MGM Resorts International in Las Vegas is seeking an Executive Sous Chef for The Library at Park MGM. You will work with the Executive Chef to lead daily kitchen operations, mentor a talented culinary team, and ensure top-quality dishes and hospitality.

Responsibilities include managing budgets, labor, inventory, and menu strategy to drive profitability; upholding health and safety standards; and collaborating with service teams to deliver memorable dining experiences in a luxury environment.