Sous Chef – High-Volume Ranch Steakhouse, Growth & Perks

MGM Resorts; Las Vegas (NV); On-site; USD 52,000 - 75,000; Full time

Benefits offered by this job

Wellness programs

Discounts on hotel, F&B, retail, and娱乐

Free meals in employee dining room

Free parking on and off shift

Health & Income Protection benefits

Professional and personal development

Job summary

MGM Resorts International in Las Vegas seeks a dedicated Sous Chef for Four Sixes Ranch Steakhouse to help maintain superior food quality and guest experiences. You will train Master Cooks and kitchen staff, manage requisitions, ensure safety and sanitation, and support the Executive Chef with inventory and scheduling.

The ideal candidate has 2+ years of supervisory experience in a high-volume kitchen, a high school diploma or GED, and preferably an Associate's degree in F&B or culinary

Qualifications

• Minimum high school diploma or GED.
• 2+ years of supervisor experience in a high-volume restaurant environment.
• Experience in hotel/casino kitchen settings preferred.
• Associate's degree in F&B or formal culinary certification is a plus.

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 of base sauces, stocks and soups.
• Ensure food quality is superior and address any irregularities.
• Communicate with management and staff to fulfill guest needs.

Skills

Supervisory experience

Education

High School Diploma or GED

Associate's degree in F&B / culinary institute certification

Job description

MGM Resorts International in Las Vegas seeks a dedicated Sous Chef for Four Sixes Ranch Steakhouse to help maintain superior food quality and guest experiences. You will train Master Cooks and kitchen staff, manage requisitions, ensure safety and sanitation, and support the Executive Chef with inventory and scheduling.

The ideal candidate has 2+ years of supervisory experience in a high-volume kitchen, a high school diploma or GED, and preferably an Associate's degree in F&B or culinary