Executive Sous Chef - The Library - Park MGM

MGM Resorts International; Las Vegas (NV); Híbrido; USD 75.000 - 110.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Wellness programs

Employee discounts

Free meals

Free parking

Health protection

Professional development

Descripción de la vacante

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.

Formación

• 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.

Responsabilidades

• 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.

Conocimientos

Team leadership

Kitchen operations

Budgeting

Inventory control

Food quality

Educación

Bachelor's degree or equivalent

Descripción del empleo

Las Vegas, Nevada

The SHOW comes alive at MGM Resorts International

Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests.

THE JOB:

As the Executive Sous Chef at The Library at Park MGM, you’ll play a key role in bringing culinary excellence to life in a setting where thoughtful execution, creativity, and exceptional hospitality take center stage. Working alongside the Executive Chef, you’ll help lead daily kitchen operations, inspire and develop a talented culinary team, and ensure every dish meets the highest standards of quality and consistency. From overseeing food preparation and presentation to managing inventory, controlling costs, and driving operational performance, you’ll help create a kitchen culture built on teamwork, accountability, and a shared passion for excellence. You’ll help deliver memorable dining experiences that reflect the distinctive character of The Library and the elevated hospitality of MGM Resorts.

THE DAY-TO-DAY:

• 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.

THE IDEAL CANDIDATE:

• 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 previous experience in a luxury or fine-dining restaurant

THE PERKS & BENEFITS:

• Wellness incentive programs to help you stay healthy physically and mentally
• Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more
• Free meals in our employee dining room
• Free parking on and off shift
• Health & Income Protection benefits (for eligible employees)
• Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community