The SHOW comes alive at MGM Resorts International!

Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests.

THE JOB: 

The Restaurant Executive Sous Chef will assist the Restaurant Executive Chef in providing direction and leadership for the Assistant Chef and the Restaurant Kitchen team. They share responsibility for leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property leadership.

THE DAY TO DAY:

Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability. Execute on the restaurant’s business plan and assist Executive Chef with developing and executing tactics to achieve goals and targetsResponsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant’s execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness within all areas of kitchen. Responsible for completion of all company compliance training by the restaurant staffAssist Executive Chef with managing Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreementsInteracts with guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Work alongside the service team to ensure a seamless service experience between kitchen and dining roomMaintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties

WHAT YOU MUST HAVE:

Bachelor's degree or 4 years of equivalent work experience2 years of prior relevant experience as a Culinary Leader or Executive Sous Chef

WHAT WILL MAKE YOU STAND OUT:

Proven experience as an Executive Sous Chef or similar role in a high-volume, fine-dining restaurantA strong background in fine dining with a deep understanding of high-end culinary techniques and presentationDemonstrated long-term commitment and success in executive sous chef or similar leadership positions, highlighting stability and expertiseStrong leadership and team management abilitiesAbility to work under pressure in a fast-paced environmentExperience managing employees using a Collective Bargaining Agreement

THE PERKS & BENEFITS:

Wellness incentive programs to help you stay healthy physically and mentally.Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and moreFree meals in our employee dining roomFree parking on and off shiftHealthcare, financial, and time off benefits including 401K MatchingProfessional and personal development through programs and networking opportunities as well as volunteer opportunities in the community

Are you ready to JOIN THE SHOW? Apply today!