Become one of the stars behind The SHOW and become part of the world’s most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race.

PRIMARY PURPOSE:

The purpose of the Executive Sous Chef is to assist in providing direction and leadership for the 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 JOB:

• Lead and oversee daily 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 business plan and assist 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 kitchen staff.
• Owns the 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 staff.
• Assist with managing Human Resources responsibilities 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.

MINIMUM REQUIREMENTS:

• Bachelor's Degree or equivalent experience.
• 2+ Years of Prior Relevant Experience in Banquets or High Volume Restaurant in a Supervisor/Manager Role.

PREFERRED:

• Previous experience managing employees under a collective bargaining agreement.
• Previous experience working in a high‐volume restaurant or previous experience in a luxury or fine‐dining restaurant.