Executive Sous Chef - The Mina Group - Mandalay Bay

MGM Resorts International; Las Vegas (NV); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Wellness incentive programs

Hotel, food and beverage discounts

Free meals in employee dining room

Free parking on and off shift

Health & Income Protection benefits

Professional and personal development

Job summary

The Mina Group inside Mandalay Bay, Las Vegas, seeks an Executive Sous Chef to lead daily kitchen operations, drive budgets, labor, and menu strategies to deliver exceptional dining experiences for MGM Resorts guests.

The ideal candidate holds a Bachelor's degree or equivalent, 2+ years in culinary leadership, and experience managing teams under a collective bargaining agreement; luxury, high-volume dining preferred.

Qualifications

• Bachelor's Degree or equivalent experience.
• 2+ years of prior culinary leadership experience.
• Experience managing employees under a collective bargaining agreement preferred.

Responsibilities

• Lead and oversee daily restaurant kitchen operations, budgets, labor, scheduling, inventory, guest service standards, and menu strategies.
• Ensure compliance with health, sanitation, and cleanliness standards; enforce policies and training programs.
• Support HR responsibilities: coaching, performance feedback, hiring and succession planning with diversity commitments.
• Collaborate with service to ensure seamless kitchen-dining room service and guest satisfaction.
• Maintain deep knowledge of venue's F&B offerings and equipment.

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 an Executive Sous Chef with The Mina Group inside Mandalay Bay, you’ll bring your culinary creativity and leadership to life while helping create unforgettable dining experiences for our guests! Lead with passion, elevate every plate, and inspire your team to deliver exceptional food and genuine hospitality in one of Las Vegas’ exciting culinary destinations.

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 within 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:

• Bachelor's Degree or equivalent experience
• 2+ years of prior relevant experience working in a culinary environment as a Chef preferred
• 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 preferred

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