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 purpose of the Restaurant Executive Sous Chef is to assist the Restaurant Executive Chef in providing direction and leadership for the Assistant Chef and the Restaurant Kitchen team consistent with the MGM brand. 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 F&B leadership; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance to company policies and procedures.

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 targets

Responsible 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 with in all areas of kitchen. Responsible for completion of all company compliance training by the restaurant staff

Assist 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 agreements

Interacts 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 room

Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties

THE IDEAL CANDIDATE:

At least 2 years of experience in Sous Chef or higher-level culinary position in a fine-dining or full-service upscale venue

Experience with French or Mediterranean cuisines, including pastas, fish, vegetables

Extensive knowledge and skill experience in all aspects of kitchen operations and equipment

Proficient in computer skills, including knowledge of Microsoft Office applications

Able to lead and mentor a team

Previous experience managing employees under a collective bargaining agreement

Complete knowledge of health and safety regulations

Ability to work varied schedule, including weekends and holidays

THE PERKS & BENEFITS:

Access to company hotel, food and beverage, retail, and entertainment discounts

Free meals in the employee dining room

Free parking on and off-shift at all MGM Resorts properties

Health & Income Protection benefits (for eligible employees)

Professional and personal development opportunities through employee programs and network groups

Wellness incentive programs to help you stay healthy physically and mentally

FULL JOB DESCRIPTION:

https://mgmresorts.marketpayjobs.com/ShowJob.aspx?EntityID=2&jobcode=19729

Are you ready to JOIN THE SHOW? Apply today!