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 Executive Sous Chef Tournant is to assist the Executive Chefs at any Restaurant on property in providing direction and leadership for the Assistant Chef and the 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 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 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 staff. Owns 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 3 years of experience in Sous Chef or high culinary position in various outlets, such as fine-dining, casual dining, large production kitchens and quick service outlets
One year Executive Sous Chef Restaurant experience in a fine-dining restaurant
Bachelor's degree in a related field or two years equivalent work experience
Previous experience managing employees under a collective bargaining agreement
Ability to work varied schedule, including weekends and holidays
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
FULL JOB DESCRIPTION:
https://mgmresorts.marketpayjobs.com/ShowJob.aspx?EntityID=2&jobcode=19729
Are you ready to JOIN THE SHOW? Apply today!