Executive Sous Chef: Luxury Banquets & High-Volume Dining

MGM Resorts International; Las Vegas (NM); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Wellness incentive programs

Hotel, food & beverage, retail, and娱乐?

Free meals in our employee dining room

Free parking on and off shift

Health & Income Protection benefits

Professional and personal development,

Job summary

MGM Resorts International in Las Vegas seeks an Executive Sous Chef to lead the Kitchen team, align with brand standards, and drive profitability and guest satisfaction.

You will oversee daily operations, training, scheduling, inventory, and menu execution, while partnering with F&B leadership to implement initiatives and maintain the highest levels of sanitation and service. A strong union-aware leadership background is valued.

Qualifications

• Must be at least 21 years old.
• Associate's degree in Culinary Arts, Hospitality, or related field required.
• 2+ years of relevant culinary leadership experience required.
• Knowledge of Collective Bargaining Agreements (CBA) and experience working in a union environment preferred.
• Previous experience in a high-volume restaurant and/or luxury or fine-dining environment preferred.
• Flexible and available to work varied shifts, including weekends and holidays, based on business needs.

Responsibilities

• Lead and oversee daily kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short‑term profitability.
• Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the kitchen staff.
• Owns the execution of F&B and/or company‑wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness within all areas of kitchen. Responsible for completion of all company compliance training by the restaurant staff.
• Assist with managing Human Resources responsibilities 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.

Skills

Leadership

Team management

Budgeting

Scheduling

Guest service

Education

Associate's degree in Culinary Arts, Hospitality, or related field

Job description

MGM Resorts International in Las Vegas seeks an Executive Sous Chef to lead the Kitchen team, align with brand standards, and drive profitability and guest satisfaction.

You will oversee daily operations, training, scheduling, inventory, and menu execution, while partnering with F&B leadership to implement initiatives and maintain the highest levels of sanitation and service. A strong union-aware leadership background is valued.