Sous Chef — Lead Culinary Team, Elevate Guest Dining

MGM Resorts International; United States; On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Wellness programs

Discounts

Free meals

Free parking

Health insurance

Development programs

Volunteer opportunities

Job summary

MGM Resorts International in Las Vegas, NV is seeking a Sous Chef to craft extraordinary dishes while upholding top-quality service. You will lead Master Cooks, Cooks, and pantry staff, train team members, manage schedules, and assist the Executive Chef with purchasing, inventory, and goals.

The ideal candidate has at least 2 years supervisory culinary experience, is 21 or older, and willing to work varied shifts including weekends and holidays.

Qualifications

• Minimum 2 years of supervisory experience in a culinary environment.
• Must be 21 years old or older.
• High school diploma or GED required.
• Able to work a flexible schedule including weekends and holidays.
• Experience with Collective Bargaining Agreement (CBA) preferred.

Responsibilities

• Train Master Cooks, Cooks, Pantry Workers and Helpers on duties.
• Ensure requisitions are processed and stocked properly.
• Label and date products for safety and traceability.
• Maintain knowledge of base sauces, stocks and soups.
• Ensure superior food quality and address irregularities.
• Communicate with management and service staff to fulfill guest needs.
• Assist Executive Chef with purchasing, receiving, inventory and supplier lists.
• Prepare and administer kitchen schedules.
• Support Executive Chef in setting goals focused on profit, product and people.

Skills

Supervisory experience

Flexible schedule

Team leadership

Food safety

Guest service focus

Education

High School Diploma or GED

Job description

MGM Resorts International in Las Vegas, NV is seeking a Sous Chef to craft extraordinary dishes while upholding top-quality service. You will lead Master Cooks, Cooks, and pantry staff, train team members, manage schedules, and assist the Executive Chef with purchasing, inventory, and goals.

The ideal candidate has at least 2 years supervisory culinary experience, is 21 or older, and willing to work varied shifts including weekends and holidays.