Sous Chef - Lead Italian Kitchen, Training & Quality

MGM Resorts International; Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Wellness incentives

Discounts on hotel, dining and more

Free meals

Free parking

Health & income protection

Professional development

Job summary

MGM Resorts International in Las Vegas is hiring a Sous Chef for Carbone to lead kitchen operations and uphold the restaurant’s Italian-American dining experience. You will inspire the team, uphold high culinary standards, and create memorable guest experiences.

You will train cooks, manage requisitions and inventory, ensure sanitation, coordinate with the Executive Chef on purchasing and schedules, and help drive profit, product quality, and guest satisfaction.

Qualifications

• Must be at least 21 years old.
• High school diploma or GED required.
• 2+ years of prior relevant experience.
• Experience managing employees under a Collective Bargaining Agreement preferred.
• Ability to work varied shifts, including weekends and holidays.

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

Education

High school diploma or GED

Job description

MGM Resorts International in Las Vegas is hiring a Sous Chef for Carbone to lead kitchen operations and uphold the restaurant’s Italian-American dining experience. You will inspire the team, uphold high culinary standards, and create memorable guest experiences.

You will train cooks, manage requisitions and inventory, ensure sanitation, coordinate with the Executive Chef on purchasing and schedules, and help drive profit, product quality, and guest satisfaction.