Luxury Banquet Sous Chef — Lead Culinary Team

MGM Resorts International; Oxon Hill (MD); On-site; USD 46,000 - 63,000; Full time

Benefits offered by this job

Wellness programs

Discounts

Healthcare & benefits

Free meals

Free parking

Training & development

Job summary

MGM Resorts International is seeking a Banquet Sous Chef at MGM National Harbor to lead and train kitchen staff, manage schedules and inventory, and uphold premier culinary standards for high-end galas and private events.

In this fast-paced, high-volume environment, you will collaborate with the Banquet Executive Chef to drive quality, flavor, and presentation while fostering team development and operational excellence.

Qualifications

• High school diploma, GED, or equivalent.
• Two years of supervisory/management experience.
• Five years of food production experience in a high-volume hotel/casino environment preferred.
• Ability to work a varied shift to include weekends, holidays, and evenings.

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 guest and staff needs.
• Assist the Banquet Executive Chef by controlling purchasing, receiving, and inventory of kitchen items.
• Prepare and administer kitchen schedule.
• Establish goals and objectives that focus on profit, product and people.

Skills

Supervisory experience

Leadership

Food production

Education

High School Diploma / GED

Job description

MGM Resorts International is seeking a Banquet Sous Chef at MGM National Harbor to lead and train kitchen staff, manage schedules and inventory, and uphold premier culinary standards for high-end galas and private events.

In this fast-paced, high-volume environment, you will collaborate with the Banquet Executive Chef to drive quality, flavor, and presentation while fostering team development and operational excellence.