Garde Manger Sous Chef - Lead Creative Menus

MGM Resorts International; Atlantic City (NJ); On-site; USD 45,000 - 62,000; Full time

Benefits offered by this job

Wellness incentive programs to stay健康

Discounts on hotel, food & beverage, &

Free meals in employee dining room

Free parking on and off shift

Healthcare, financial, and time off (e

Professional development and community

Job summary

MGM Resorts International in Atlantic City is seeking a hands-on Sous Chef to lead kitchen operations and craft exceptional dining experiences. You will train staff, supervise large-scale production, and ensure every dish meets our quality standards while delivering memorable guest moments.

Ideal candidates have at least two years of supervisory kitchen experience, a high school diploma or GED, and a passion for dining excellence.

Qualifications

• High School Diploma, GED or equivalent.
• At least 2 years of supervisory experience.
• Prior garde manger, banquet or large-scale production kitchen experience preferred.

Responsibilities

• Train Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities.
• Ensure requisitions are processed properly and placed in designated area.
• Label and date all products to ensure safekeeping and sanitation.
• Maintain knowledge, understanding and preparation of base sauces, stocks and soups.
• Ensure food quality is superior and take action to correct any irregularities.
• Communicate with management and service staff to fulfill and address guest and employee needs.
• Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items.
• Prepare and administer kitchen schedule.
• Assist Executive Chef by establishing goals and objectives that focus on profit, product and people.

Skills

Supervisory experience

Large-scale cooking

Education

High School Diploma

GED

Job description

MGM Resorts International in Atlantic City is seeking a hands-on Sous Chef to lead kitchen operations and craft exceptional dining experiences. You will train staff, supervise large-scale production, and ensure every dish meets our quality standards while delivering memorable guest moments.

Ideal candidates have at least two years of supervisory kitchen experience, a high school diploma or GED, and a passion for dining excellence.