Lead Sous Chef: Elevate Guest Dining and Team Performance

MGM Resorts International; United States; On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Wellness incentive programs

Hotel, food & beverage & entertainment

Free meals in employee dining room

Free parking

Health & Income Protection

Development & volunteering

Job summary

MGM Resorts International is seeking a Sous Chef in Las Vegas to lead a diverse kitchen team, ensuring exceptional food quality and guest experiences. You will train and supervise cooks, pantry staff, and helpers, manage requisitions, and coordinate with management to maintain safety and high standards.

The role requires 2+ years of supervisory culinary leadership, a High School Diploma or GED, and flexibility to work overnight, weekends, and holidays.

Qualifications

• High School Diploma or GED required.
• Minimum 2+ years of supervisory culinary leadership experience.
• Health Card preferred; ServSafe certification preferred; union environment experience is a plus.

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 of base sauces, stocks and soups.
• Ensure food quality is superior and correct irregularities.
• Communicate with management and service staff to fulfill guest needs.
• Assist the Executive Chef with purchasing, receiving, and inventory.
• Prepare and administer kitchen schedules.
• Assist Executive Chef with goals focusing on profit, product and people.

Skills

Culinary leadership

Supervisory

Team training

Food safety knowledge

Education

High School Diploma or GED

Tools

ServSafe certification

Union environment experience

Job description

MGM Resorts International is seeking a Sous Chef in Las Vegas to lead a diverse kitchen team, ensuring exceptional food quality and guest experiences. You will train and supervise cooks, pantry staff, and helpers, manage requisitions, and coordinate with management to maintain safety and high standards.

The role requires 2+ years of supervisory culinary leadership, a High School Diploma or GED, and flexibility to work overnight, weekends, and holidays.