MGM Resorts International: Executive Chef – Cucina Del Mercato

Location:Las Vegas, Nevada Become one of the stars behind the show and become part of the world’s most powerful entertainment brands.

Our Company has one exciting mission: To entertain the human race.

The Executive Chef is responsible for all aspects of the management of the commissary kitchen operations.

They provide direction and leadership for the Commissary Sous Chef, Commissary Assistant Chef and the Commissary culinary team consistent with the MGM brand.

They are responsible for leading the team to achieve the operational and financial goals of the department; maintaining recipe, inventory and supply management for the kitchens; overall cost controls; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F& B leadership; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional guest experience.

All duties are performed in accordance to company policies and procedures.

PRINCIPAL DUTIES AND RESPONSIBILITIES:Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.

Represent the commissary kitchens in divisional, property or corporate meetings.Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff.

Owns department 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 the kitchens.

Responsible for completion of all company compliance training by the commissary kitchen staff.Manages Human Resources responsibilities for commissary kitchens 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 that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with companypolicies, legal requirements, employment law, and collective bargaining agreements.Interacts with internal/external guests to ensure satisfaction and product quality.

Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon.

Reacts to any feedback on guest complaints and takes any appropriate action.

Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality.Maintains excellent knowledge of property’s food & beverage products, menuitems and equipment used to perform duties.Perform other job-related duties as requested.

MINIMUM REQUIREMENTS:Bachelor’s degree in a related field, or equivalent experience.Two (2) or more years of prior relevant experience.PREFERRED:Previous experience managing employees under a collective bargaining agreement.Previous experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant.Bilingual, English as the primary or secondary language.

CERTIFICATIONS, LICENSES, REGISTRATIONS:Food Handler Card