Are you enthusiastic about working in a high-volume kitchen and providing world class service by showcasing your Chef skills? Aria Resort & Casino is in search of a versatile Executive Sous Chef for the Convention and Banquets kitchen! This exciting role offers the chance to earn commission in addition to a competitive base salary.
THE JOB:
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.
THE DAY-TO-DAY:
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
THE IDEAL CANDIDATE:
At least two years of experience in high-volume convention and banquets
Bachelor's degree or equivalent work experience
Knowledge and understanding of Banquet Event Orders (BEOs)
Previous experience managing employees under a collective bargaining agreement
Proficient in Microsoft Office
Knowledge of soup, sauce, meat, fish, poultry, casserole, and vegetable preparations
Previous experience in a luxury or fine‐dining restaurant
Extensive knowledge and skill experience in all aspects of kitchen operations and equipment
Able to lead and mentor a team
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 more
Free meals in our employee dining room
Free parking on and off shift
Health & Income Protection benefits (for eligible employees)
Professional 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!