Executive Sous Chef - MGM National Harbor

MGM Resorts International • Harbor, OR

6d

About The Position

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 Executive Sous Chef provides support to the property Lead Chef in providing direction and leadership for the property culinary team consistent with the MGM brand. They are responsible for leading their segments of 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

• 4+ years of prior relevant experience in a related field
• Demonstrated success managing employees in a collective bargaining environment
• Prior experience in a similar resort setting
• Proven leadership at a multi-outlet, luxury operation with large-scale business volume
• Strong ability to develop and maintain effective operational processes to maximize efficiency while ensuring adherence to established food quality standards across multiple restaurant concepts.
• Skilled in influencing and driving collaboration across all levels of the organization and with external partners.

Responsibilities

• Oversee culinary leadership in assigned areas, including establishment and achievement of profit objectives and desired standards of food quality, culinary execution, cleanliness, safety and other brand standards.
• 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 room 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
• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees