Executive Sous Chef - The Library - Park MGM

MGM Resorts International; United States; On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Wellness programs

Hotel, F&B, retail and entertainment-

Free employee meals

Free parking

Health & Income Protection

Professional development

Job summary

The Library at Park MGM is seeking an Executive Sous Chef to lead daily kitchen operations and collaborate with the Executive Chef to deliver culinary excellence in a high-volume, luxury setting.

You will oversee food preparation, inventory, costs, and menu strategy while mentoring a talented team and upholding MGM Resorts' standards of hospitality and sanitation.

Qualifications

• Bachelor’s degree or equivalent required.
• 2+ years of prior relevant kitchen leadership experience.
• Experience managing teams in high-volume environments preferred.

Responsibilities

• Lead and oversee daily restaurant kitchen operations, budgets, labor, scheduling, and inventory.
• Develop and implement menu strategies to drive short-term profitability.
• Ensure health, sanitation, and cleanliness standards across kitchen operations.
• Coach, mentor and develop culinary staff; support diversity and inclusion goals.
• Collaborate with Executive Chef to deliver exceptional guest dining experiences.

Skills

Leadership

Cost control

Menu planning

Staff development

Food safety

Education

Bachelor’s degree or equivalent

2+ years kitchen leadership experience

Job description

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