Senior Executive Manager Chef of Fine Dining - MGM Springfield
About The Position
The Senior Executive Manager Chef at Chandler and Costa oversees kitchen operations, leads a skilled culinary team, and ensures high standards of food quality and safety. The role provides strategic guidance, fosters a collaborative and innovative work environment, enhances menu offerings, and optimizes kitchen efficiency to support MGM’s reputation for excellence and deliver exceptional guest experiences. The position leads daily commissary kitchen operations, including budgets, labor productivity, scheduling, inventory control, guest service standards, and menu strategy. It also manages kitchen staff and human resources processes, coordinates product delivery across kitchens, and ensures compliance with operating procedures, company policies, legal requirements, employment law, and collective bargaining agreements.
Requirements
- At least 2 years of prior relevant experience.
- 3–5 years of managerial experience.
- Demonstrated ability to lead teams, coach employees, manage performance, and drive operational excellence.
Nice To Haves
- Managerial experience in a unionized environment.
- Knowledge of union labor relations and collective bargaining agreements, including contract interpretation, grievance resolution, and collaboration with union representatives and management.
Responsibilities
- Lead daily commissary kitchen operations, including fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and menu strategy to support short- and long-term profitability.
- Represent commissary kitchens in divisional, property, and corporate meetings.
- Execute policies, operating procedures, pricing initiatives, training programs, directives, menus, rules, and regulations for commissary staff; oversee department execution of food-and-beverage and company-wide initiatives.
- Maintain health, sanitation, and cleanliness standards in all kitchen areas and ensure commissary staff complete required company compliance training.
- Manage human resources responsibilities, including fostering teamwork, providing performance feedback and recognition, supporting employee satisfaction, and overseeing hiring, training, and succession planning.
- Promote the company’s diversity commitment and ensure adherence to its third-party representation philosophy, company policies, legal requirements, employment law, and collective bargaining agreements.
- Interact with internal and external guests to ensure satisfaction and product quality; review BEOs, SEOs, and MEOs daily, respond to guest feedback and complaints, and take appropriate action.
- Collaborate with divisional directors, executive chefs, and kitchen teams to coordinate product delivery across kitchens, including timing standards, recipe specifications, and quality.
- Maintain knowledge of the property’s food and beverage products, menu items, and equipment used in the role.
- Perform other job-related duties as requested.
Benefits
- Wellness programs supporting mental and physical health.
- Discounts on hotel stays, dining, retail, entertainment, and partner offerings for travel and technology.
- Free meals in the employee dining room.
- Free parking, whether on or off shift.
- Medical insurance.
- Dental insurance.
- Vision insurance.
- Life insurance.
- 401(k) plan.
- Time-off plans.
- Career development programs, networking events, and community volunteer opportunities.
- Eligible to participate in the Company’s incentive plan.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
