Executive Sous Chef — Lead High-Volume, Guest-Centric Kitchen

MGM Resorts International; Las Vegas (NV); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Wellness incentive program

Hotel, F&B & entertainment discounts

Free meals in employee dining room

Free parking

Health & income protection

Professional development

Job summary

MGM Resorts International at Carbone, Aria in Las Vegas is seeking an Executive Sous Chef to lead a high-performing culinary team and ensure exceptional food quality and guest experiences.

You will inspire the kitchen, uphold sanitation standards, manage costs and labor, and translate the restaurant's business plan into daily operations while collaborating with the service team to deliver WOW moments for every guest.

Qualifications

• 2+ years of leadership experience in a supervisory culinary role.
• Experience in high-volume operations with exceptional food quality and service.
• Experience working in a union/CBA environment preferred.
• Bachelor's degree or equivalent in a culinary or related field.

Responsibilities

• Lead and oversee daily restaurant kitchen operations, budgets, labor, scheduling, inventory, and menu strategies.
• Uphold health, sanitation and cleanliness standards; coach and develop staff.
• Coordinate with the service team to ensure a seamless kitchen-to-guest experience.
• Support Executive Chef and drive daily execution and operational excellence.

Skills

Leadership experience

Team development

High-volume operations

Union experience

Education

Bachelor's degree or equivalent

Job description

MGM Resorts International at Carbone, Aria in Las Vegas is seeking an Executive Sous Chef to lead a high-performing culinary team and ensure exceptional food quality and guest experiences.

You will inspire the kitchen, uphold sanitation standards, manage costs and labor, and translate the restaurant's business plan into daily operations while collaborating with the service team to deliver WOW moments for every guest.