Sous Chef: Lead a Dynamic, Show-Stopping Kitchen

MGM Resorts International; Las Vegas (NV); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Wellness programs

Employee discounts

Free meals

Free parking

Health benefits

Development opportunities

Job summary

MGM Resorts International is seeking a Sous Chef for Catch at ARIA in Las Vegas to lead daily kitchen operations and uphold high standards of cuisine. You will mentor staff, manage requisitions, and collaborate with the culinary team to deliver exceptional dining experiences.

The ideal candidate has at least 2 years of supervisory experience in kitchens and is prepared to work varied shifts, including weekends and holidays, in a dynamic entertainment setting.

Qualifications

• High school diploma or GED required.
• 2+ years of supervisory experience in a kitchen.
• Experience with a Collective Bargaining Agreement preferred.

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 requests.
• Assist Executive Chef with purchasing, receiving, purveyor lists and inventory.
• Prepare and administer kitchen schedule.
• Assist Executive Chef by establishing goals and objectives that focus on profit, product and people.

Skills

Supervisory experience

Team leadership

Kitchen operations

Education

High school diploma or GED

Tools

None

Job description

MGM Resorts International is seeking a Sous Chef for Catch at ARIA in Las Vegas to lead daily kitchen operations and uphold high standards of cuisine. You will mentor staff, manage requisitions, and collaborate with the culinary team to deliver exceptional dining experiences.

The ideal candidate has at least 2 years of supervisory experience in kitchens and is prepared to work varied shifts, including weekends and holidays, in a dynamic entertainment setting.