Director - Assistant Executive Chef - Detroit

MGM Resorts • Detroit, MI

77d

About The Position

Responsible for providing direction and leadership for the property culinary team consistent with the MGM brand. In Collaboration with the COE of F & B Strategy will drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling and training of the staff; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed in accordance with company policies and procedures.

Requirements

• Over 4 years of relevant experience in the culinary field.
• Preferably holding a Bachelor's Degree.
• Comprehensive understanding of all aspects of culinary concept planning, production, presentation, service, and controls.
• Strong collaboration skills to effectively contribute to strategic projects and initiatives.
• Proven ability to develop and maintain operational processes that optimize efficiency while ensuring adherence to established food quality standards across multiple restaurant concepts.
• Aptitude to influence and drive collaboration at various organizational levels.

Responsibilities

• Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure sustainability of initiatives.
• Collaborate with the F&B COE Culinary team on initiatives, programs or concepts as needed.
• Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules and regulations for the culinary staff.
• Interview, select, train, supervise, counsel and coach property chefs for the efficient operation of their outlets and departments.
• Drive employee engagement through coaching, training, and development.
• Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such change.
• Utilize resources provided by COE's to manage COGs, drive profits, manage labor, and control expenses.

Benefits

• Wellness incentive programs to help you stay healthy physically and mentally.
• Health & Income Protection Benefits (For eligible employees).
• Access to a variety of company Hotel, Food and Beverage, Retail, and Entertainment Discounts.
• Free meals in our employee dining room.
• Free parking.
• Various programs and networking opportunities to help you get promoted.
• Volunteer opportunities to give back to the community.
• Other various discounts with company partners such as travel, electronics, online shopping, and many more!

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: Bachelor's degree
• Number of Employees: 5,001-10,000 employees