Sous Chef | Lead Culinary Team at Mayfair Supper Club

MGM Resorts International; Las Vegas (NV); Hybrid; USD 55,000 - 85,000; Full time

Benefits offered by this job

Wellness incentive programs

Employee dining discounts

Free meals in employee dining room

Free parking

Discounts with partners

Job summary

MGM Resorts International is seeking a Sous Chef for The Mayfair Supper Club inside Bellagio in Las Vegas. Lead a culinary team with passion, ensuring flawless execution and elevated guest experiences that define each spectacular night.

You will train and supervise cooks and kitchen staff, manage requisitions, and help control inventory while ensuring top-quality cuisine and service in a high-energy environment.

Qualifications

• High School Diploma or GED required.
• 21 years of age or older required.
• 2+ years of supervisor/chef experience in culinary environments.
• 5+ years of high-volume restaurant production in hotel/casino settings preferred.
• Experience with a Collective Bargaining Agreement preferred.

Responsibilities

• Train Master Cooks, Cooks, Pantry workers and Helpers on job responsibilities.
• Ensure requisitions are processed and properly placed.
• Label and date all products for safety and sanitation.
• Maintain knowledge of base sauces, stocks and soups.
• Ensure food quality is superior and address any irregularities.
• Assist Executive Chef with purchasing, receiving, and inventory.
• Prepare and administer kitchen schedules.
• Support Executive Chef in setting goals focused on profit, product and people.

Skills

Team supervision

Culinary leadership

High volume kitchen

Education

High School Diploma or GED

Associate's Degree in F&B or equivalent certificate

Job description

MGM Resorts International is seeking a Sous Chef for The Mayfair Supper Club inside Bellagio in Las Vegas. Lead a culinary team with passion, ensuring flawless execution and elevated guest experiences that define each spectacular night.

You will train and supervise cooks and kitchen staff, manage requisitions, and help control inventory while ensuring top-quality cuisine and service in a high-energy environment.