Luxury High-Volume Executive Sous Chef

MGM Resorts International; Las Vegas (NV); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Wellness incentives

Discounts on hotel, dining, and more

Free meals in employee dining room

Free parking on and off shift

Health & Income Protection

Professional development and community

Job summary

MGM Resorts International’s Wicked Spoon in Las Vegas is seeking an Restaurant Executive Sous Chef to lead daily kitchen operations, mentor culinary talent, and uphold MGM’s world-class dining standards while driving profitability.

You will manage budgets, labor, scheduling, and menu execution; ensure health and safety compliance; collaborate with the Executive Chef on staff development and performance feedback; and deliver exceptional guest experiences in a high-volume, luxury setting.

Qualifications

• Must be 21 years old or older.
• Bachelor's Degree or equivalent experience required.
• 2+ Years of prior relevant experience.
• Previous experience managing employees under a collective bargaining agreement.
• Previous experience working in a high-volume restaurant or luxury/fine-dining setting.

Responsibilities

• Lead and oversee daily restaurant kitchen operations, budgets, labor, scheduling, inventory, and menu strategies to drive short-term profitability.
• Ensure adherence to health, sanitation, and cleanliness standards across all kitchen areas; enforce company training and compliance.
• Oversee HR responsibilities: coaching, feedback, hiring, training, and succession planning within a diverse team.
• Collaborate with Executive Chef to execute company initiatives and ensure seamless kitchen-to-service coordination.
• Maintain strong knowledge of menu items, ingredients, and equipment to support quality and consistency.

Skills

Leadership

Team management

High-volume dining

Guest service

Food safety

Education

Bachelor's degree or equivalent

Job description

MGM Resorts International’s Wicked Spoon in Las Vegas is seeking an Restaurant Executive Sous Chef to lead daily kitchen operations, mentor culinary talent, and uphold MGM’s world-class dining standards while driving profitability.

You will manage budgets, labor, scheduling, and menu execution; ensure health and safety compliance; collaborate with the Executive Chef on staff development and performance feedback; and deliver exceptional guest experiences in a high-volume, luxury setting.