Sous Chef — Lead in a World‑Class, High-Volume Kitchen

MGM Resorts; Nevada (IA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Wellness incentive programs

Discounts on hotel, F&B, retail and  –

Free meals in employee dining room

Free parking on and off shift

Health & Income Protection benefits

Professional development & community/‑

Job summary

Joel Robuchon at MGM Grand in Las Vegas is seeking an accomplished Sous Chef with refined culinary expertise, leadership, and a passion for delivering an extraordinary dining experience at one of Las Vegas's premier culinary destinations.

The ideal candidate will train Master Cooks and kitchen staff, oversee requisitions and inventory, maintain quality across sauces, stocks, and soups, and partner with the Executive Chef to drive profitability, product quality, and people development.

Qualifications

• Minimum of 2+ years in a supervisory/chef role in a culinary environment.
• 5+ years of experience in high-volume restaurant production or hotel/casino setting preferred.
• Willingness to work varied shifts, including weekends and holidays.

Responsibilities

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

Skills

Leadership

Cooking supervision

Staff training

High-volume kitchen

Education

High School Diploma or GED

Job description

Joel Robuchon at MGM Grand in Las Vegas is seeking an accomplished Sous Chef with refined culinary expertise, leadership, and a passion for delivering an extraordinary dining experience at one of Las Vegas's premier culinary destinations.

The ideal candidate will train Master Cooks and kitchen staff, oversee requisitions and inventory, maintain quality across sauces, stocks, and soups, and partner with the Executive Chef to drive profitability, product quality, and people development.