Sous Chef: High-Volume Kitchen Leader with Perks

MGM Resorts International; Las Vegas (NV); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Wellness incentives

Employee discounts on hotel/food/bev/Â

Free meals in employee dining room

Free parking

Health & Income Protection benefits

Professional development opportunities

Job summary

MGM Resorts International is seeking a Sous Chef at Four Sixes Ranch Steakhouse in Las Vegas. You will oversee food quality, train kitchen staff, and partner with the Executive Chef to ensure memorable guest experiences in a high-volume, hotel/casino setting.

The ideal candidate has supervisory experience, a strong background in F&B, and a commitment to excellence in food production and service.

Qualifications

• 2+ years of supervisory experience in a food service setting.
• Experience in high-volume restaurant production, hotel or casino environment preferred.
• High School Diploma or GED required.

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 and preparation of base sauces, stocks and soups.
• Ensure food quality is superior and address any irregularities.
• Communicate with management and staff to fulfill guest needs.
• Assist Executive Chef with purchasing, receiving, inventory and vendor lists.

Skills

Team leadership

Supervisory experience

Guest service orientation

Education

High School Diploma or GED

Associate's degree in F&B or culinary institute

Job description

MGM Resorts International is seeking a Sous Chef at Four Sixes Ranch Steakhouse in Las Vegas. You will oversee food quality, train kitchen staff, and partner with the Executive Chef to ensure memorable guest experiences in a high-volume, hotel/casino setting.

The ideal candidate has supervisory experience, a strong background in F&B, and a commitment to excellence in food production and service.