Executive Sous Chef - Lemongrass - Aria

MGM Resorts International

1d • Onsite

About The Position

The Executive Sous Chef at Lemongrass, ARIA Resort & Casino, partners with the Executive Chef to lead daily kitchen operations, develop and inspire the culinary team, and deliver exceptional dining experiences. The role supports operational and financial performance, culinary standards, inventory and labor management, and MGM Resorts’ commitment to excellent guest experiences.

The position oversees restaurant kitchen operations, budgets, productivity, scheduling, inventory, guest service standards, and menu strategy. It helps execute the restaurant business plan and achieve operational goals. The Executive Sous Chef also oversees restaurant policies, procedures, training, menus, compliance, and food and beverage initiatives; maintains health, sanitation, and cleanliness standards; and ensures staff complete required company compliance training.

The role assists the Executive Chef with human resources responsibilities, including fostering teamwork and employee satisfaction, coaching and recognition, hiring, training, succession planning, diversity commitments, and compliance with company policies, employment law, and collective bargaining agreements. The Executive Sous Chef interacts with guests to address complaints and ensure satisfaction, collaborates with the service team for seamless dining experiences, and maintains knowledge of venue food and beverage products, menu items, and equipment.

Requirements

• Bachelor’s degree or equivalent combination of education and experience.
• At least 21 years of age.
• Minimum of 2 years of relevant culinary leadership experience.
• Strong leadership, communication, and team development skills.
• Passion for culinary excellence and delivering exceptional guest experiences.
• Flexible availability to work evenings, weekends, holidays, and varying shifts based on business demands.

Nice To Haves

• Previous experience managing employees in a collective bargaining (union) environment.
• Bilingual communication skills.
• Thai language proficiency.

Responsibilities

• Lead and oversee daily restaurant kitchen operations, including fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and menu strategy.
• Execute the restaurant business plan and assist the Executive Chef in developing and carrying out tactics to meet goals and targets.
• Implement restaurant policies, operating procedures, training programs, directives, menus, rules, and regulations.
• Oversee execution of restaurant food and beverage and company-wide initiatives and programs.
• Maintain health, sanitation, and cleanliness standards throughout the kitchen.
• Ensure restaurant staff complete company compliance training.
• Assist the Executive Chef with human resources responsibilities, including teamwork, feedback, coaching, recognition, hiring, training, succession planning, and employee satisfaction.
• Support the company’s diversity commitment and ensure compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
• Interact with guests to ensure satisfaction, respond to complaints, and take appropriate action.
• Work with the service team to ensure a seamless experience between the kitchen and dining room.
• Maintain knowledge of the venue’s food and beverage products, menu items, and work equipment.

Benefits

• Wellness incentive programs to support physical and mental health.
• Company hotel, food and beverage, retail, and entertainment discounts, as well as partner discounts.
• Free meals in the employee dining room.
• Free parking on and off shift.
• Health and income protection benefits for eligible employees.
• Professional and personal development programs, networking opportunities, and community volunteer opportunities.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior