Executive Sous Chef - The Mina Group - Mandalay Bay

MGM Resorts International; United States; On-site; USD 100,000 - 130,000; Full time

Benefits offered by this job

Wellness programs

Discounts on hotel, F&B, retail & more

Free meals in employee dining room

Free parking on and off shift

Health & income protection

Professional development & volunteerOp

Job summary

MGM Resorts International is seeking an Executive Sous Chef for The Mina Group inside Mandalay Bay in Las Vegas. Lead daily kitchen operations, drive profitability, and mentor a culinary team to deliver exceptional hospitality at one of Las Vegas’ premier dining destinations.

The ideal candidate will bring 2+ years as a Chef, experience with collective bargaining agreements, and a track record in high-volume luxury settings, ensuring top-tier health, safety, and service standards.

Qualifications

• Bachelor’s Degree or equivalent experience.
• 2+ years of experience as a Chef in a culinary environment.
• Experience managing employees under a collective bargaining agreement.
• Experience in a high-volume, luxury or fine-dining restaurant.

Responsibilities

• Lead and oversee daily restaurant kitchen operations, budgets, labor, scheduling, and inventory control.
• Develop and execute menu strategies to drive short-term profitability and guest satisfaction.
• Enforce health, sanitation and cleanliness standards across the kitchen.
• Manage HR activities to foster teamwork, feedback, training, and succession planning.
• Coordinate with service team to ensure seamless kitchen-dining room experience.
• Maintain in-depth knowledge of menu items and equipment used in the venue.

Skills

Team Leadership

Budget & Scheduling

Food Safety

Guest Service

Education

Bachelor’s degree or equivalent 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 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