Lead Sous Chef — High-Volume Quick-Service Kitchen Leader

MGM Resorts International; Biloxi (MS); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Wellness incentive programs

Discounts on hotel, food, retail, and/

Free meals in employee dining room

Health & compensation protection

Professional development & community/—

Job summary

MGM Resorts International in Biloxi, Mississippi, seeks an experienced Sous Chef in SS Outlets to lead culinary execution across high-volume quick-service venues. You will mentor the kitchen staff, ensure quality, and uphold food safety standards while driving efficiency and consistency.

You will partner with the Room Chef to manage cost, train Master Cooks and Cooks, and maintain schedules. This role requires 2+ years supervising in a kitchen, flexibility with shifts, and a ServeSafe

Qualifications

• 2+ years of prior supervisory experience in a kitchen.
• ServeSafe certification preferred.
• High School Diploma or GED or equivalent.
• Ability to lead and mentor a culinary team.
• Willingness to work varied shifts including nights and weekends.

Responsibilities

• Train, coach, and develop Master Cooks, Cooks, Pantry Workers, and Kitchen Helpers.
• Ensure high-quality, consistent food and presentation in a fast-paced setting.
• Oversee requisitions, labeling, dating, and sanitation standards.
• Maintain knowledge of foundational culinary techniques (sauces, stocks, soups).
• Assist with purchasing, receiving, and inventory control to support cost management.
• Support scheduling and daily labor alignment with business needs.
• Communicate effectively with service teams and leadership to resolve needs.
• Uphold health department regulations and company standards.

Skills

Leadership

Team supervision

Flexibility

Communication

Education

High School Diploma or GED

ServeSafe Certification (preferred)

Job description

MGM Resorts International in Biloxi, Mississippi, seeks an experienced Sous Chef in SS Outlets to lead culinary execution across high-volume quick-service venues. You will mentor the kitchen staff, ensure quality, and uphold food safety standards while driving efficiency and consistency.

You will partner with the Room Chef to manage cost, train Master Cooks and Cooks, and maintain schedules. This role requires 2+ years supervising in a kitchen, flexibility with shifts, and a ServeSafe