Description
Las Vegas, Nevada
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:
As the Executive Chef, you will bring vision, creativity, and leadership to every aspect of the culinary operation. You'll inspire a talented team, elevate the guest experience through exceptional food and execution, and drive operational excellence across the kitchen. Partnering closely with Food & Beverage leadership, you'll champion innovation, develop future culinary talent, and uphold the world-class quality, service, and hospitality that define MGM Resorts.
THE DAY-TO-DAY:
Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability
Represent the commissary kitchens in divisional, property or corporate meetings
Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness within all areas of the kitchens
Manages Human Resources responsibilities for commissary kitchens 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
Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action.
Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality
Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties
Perform other job-related duties as requested
THE IDEAL CANDIDATE:
21 years of age or older
3+ years of prior relevant culinary leadership experience
Proven experience managing employees in a collective bargaining agreement (CBA) environment
Experience in a high-volume, fast-paced operation, ideally within a 24-hour resort, hotel, or casino
Previous experience in a banquet kitchen, high-volume restaurant, or luxury/fine dining environment preferred.
Demonstrated ability to lead, develop, and inspire culinary teams while driving operational excellence
Flexible to work a variety of shifts, including weekends and holidays, based on business needs
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
VIEW JOB DESCRIPTION: https://mgmresorts.marketpayjobs.com/ShowJob.aspx?EntityID=2&jobcode=19717
Are you ready to JOIN THE SHOW? Apply today!
