Senior Executive Chef Leader — Fine Dining, Innovation & Team

MGM Resorts International; Springfield (MA); On-site; USD 74,000 - 99,000; Full time

Benefits offered by this job

Healthcare benefits

Wellness programs

Employee dining discounts

Free parking

Job summary

MGM Resorts International in Springfield, Massachusetts, is seeking a Senior Executive Manager Chef to lead the commissary kitchen operations, guide a skilled culinary team, and uphold the MGM standard for food quality and safety.

The role focuses on strategic guidance, menu development, and driving kitchen efficiency to deliver outstanding culinary experiences for guests, while ensuring compliance with health and safety standards and collaborating with divisional leaders.

Qualifications

• 2+ years of relevant experience.
• 3-5 years of managerial experience, preferably in a unionized environment.
• Knowledge of union labor relations and collective bargaining agreements.

Responsibilities

• Owns, leads and Oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.
• Represent the commissary kitchens in divisional, property or corporate meetings.
• Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff.
• Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness within all areas of the kitchens.
• Responsible for completion of all company compliance training by the commissary kitchen staff.

Skills

Leadership

Team management

Budgeting

Menu development

Food safety

Union labor relations

Coaching & counseling

Job description

MGM Resorts International in Springfield, Massachusetts, is seeking a Senior Executive Manager Chef to lead the commissary kitchen operations, guide a skilled culinary team, and uphold the MGM standard for food quality and safety.

The role focuses on strategic guidance, menu development, and driving kitchen efficiency to deliver outstanding culinary experiences for guests, while ensuring compliance with health and safety standards and collaborating with divisional leaders.