Executive Sous Chef: Lead Luxury Kitchen & Guest Experience

MGM Resorts International; Las Vegas, Northern (NV, KY); Hybrid; USD 90,000 - 120,000; Full time

Benefits offered by this job

Wellness programs

Employee discounts (hotel/food/bev)

Free meals in employee dining room

Free parking

Health & Income Protection benefits

Professional development & networking

Job summary

Las Vegas, NV – MGM Resorts International seeks a Restaurant Executive Sous Chef for CATCH at ARIA. Lead the culinary team, drive execution, and control labor, inventory, and costs while upholding quality and guest experience.

You will develop talent, oversee daily kitchen operations, and partner with the Executive Chef to realize the restaurant’s vision in a high-volume, luxury setting.

Qualifications

• 21+ years of age eligibility.
• Bachelor’s degree or equivalent combination.
• 2+ years of relevant culinary leadership experience.
• Experience in high-volume, upscale or fine-dining environments.
• Experience managing employees in a union environment (CBA).
• Strong seafood/contemporary/global cuisine background.

Responsibilities

• Lead daily restaurant kitchen operations, budgets, labor, scheduling, inventory and cost controls.
• Drive menu strategy, profitability, and execution.
• Oversee policies, procedures, training, and compliance for restaurant staff.
• Partner with Executive Chef on HR, coaching, and performance management.
• Maintain health, sanitation, and cleanliness standards across the kitchen.
• Collaborate with service team to ensure seamless kitchen-dining room integration.

Skills

Leadership

Talent development

Guest experience

Cost controls

Kitchen operations

Team collaboration

Education

Bachelor’s degree or equivalent

Job description

Las Vegas, NV – MGM Resorts International seeks a Restaurant Executive Sous Chef for CATCH at ARIA. Lead the culinary team, drive execution, and control labor, inventory, and costs while upholding quality and guest experience.

You will develop talent, oversee daily kitchen operations, and partner with the Executive Chef to realize the restaurant’s vision in a high-volume, luxury setting.