Sous Chef: Lead Culinary Team for Guest-Centric Dining

MGM Resorts; United States; On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Wellness programs

Employee discounts on hotel, F&B, and演

Free meals in employee dining room

Free parking

Health & income protection

Professional development & volunteerop

Job summary

MGM Resorts in Las Vegas, NV is seeking a high-impact Sous Chef to lead culinary teams and deliver exceptional dining experiences. You will drive quality, safety, and operational excellence across the kitchen, inspiring staff and ensuring guest WOW moments throughout each shift.

You will train and mentor Master Cooks and cooks, manage requisitions, inventory, and schedules, and partner with the Executive Chef on goals for profit, product, and people.

Qualifications

• 2+ years of supervisory culinary leadership experience in a fast-paced operation.
• Strong focus on guest experience, food quality, and safety.
• Ability to lead, coach, and support kitchen teams in a union/CBA environment (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 of base sauces, stocks, and soups.
• Ensure food quality is superior and take action to correct irregularities.
• Communicate with management and staff to fulfill guest and employee needs.
• Assist Executive Chef by controlling purchasing, receiving, purveyor lists and inventory.
• Prepare and administer kitchen schedule.
• Assist Executive Chef by establishing goals focusing on profit, product, and people.

Skills

Culinary leadership

Staff training & development

Food safety & HACCP

Shift planning

Education

High School Diploma or GED

Job description

MGM Resorts in Las Vegas, NV is seeking a high-impact Sous Chef to lead culinary teams and deliver exceptional dining experiences. You will drive quality, safety, and operational excellence across the kitchen, inspiring staff and ensuring guest WOW moments throughout each shift.

You will train and mentor Master Cooks and cooks, manage requisitions, inventory, and schedules, and partner with the Executive Chef on goals for profit, product, and people.