Executive Sous Chef - Carbone - Aria

Executive Sous Chef

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.

As the Executive Sous Chef, you will support the Executive Chef in leading a high-performing culinary team while delivering exceptional food quality and memorable guest experiences. You will inspire and develop the kitchen team, uphold operational excellence, maintain culinary and sanitation standards, and drive execution of daily operations. Through your leadership, passion, and commitment to hospitality, you will help create WOW moments for every guest while supporting the venue's operational and financial success.

The day-to-day:

• Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability. Execute on the restaurant's business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets.
• Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant's execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of kitchen.
• Assist Executive Chef with managing Human Resources responsibilities for Restaurant 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.
• Interacts with guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Work alongside the service team to ensure a seamless service experience between kitchen and dining room.
• Maintains excellent knowledge of venue's food & beverage products, menu items and equipment used to perform duties.

The ideal candidate:

• 2+ years of leadership experience in a supervisory culinary role, with a proven ability to lead, coach, and develop kitchen teams in fast-paced environments
• Experience working in high-volume operations while maintaining exceptional food quality, presentation, and service standards under pressure
• Previous experience managing employees within a Collective Bargaining Agreement (CBA)/union environment strongly preferred
• Comfortable working varied shifts, including evenings, weekends, and holidays, in a dynamic hospitality environment
• Bachelor's degree or equivalent combination of education and relevant experience.
• Must be at least 21 years of age.

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