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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Free parking
Job Description
MGM Resorts International is a globally renowned hospitality and entertainment company headquartered in Las Vegas, Nevada. Known for its vibrant entertainment offerings, luxurious accommodations, and world-class dining experiences, MGM Resorts has set the standard for excellence in the hotel and casino industry. The company operates one of the largest and most diverse portfolios of resort destinations, which includes award-winning hotels, casinos, restaurants, and entertainment venues. MGM Resorts is dedicated to providing unforgettable experiences to millions of guests annually, combining innovation, creativity, and outstanding service in every aspect of its business.
The Executive Chef role at Aria’s Carbone restaurant offers a... Show More
The Executive Chef role at Aria’s Carbone restaurant offers a... Show More
Job Requirements
- Bachelor's degree or relevant experience in a related field
- 2+ years of prior relevant experience working in a Culinary environment as a Chef
- Previous experience managing employees under a collective bargaining agreement preferred
- Previous experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant preferred
Job Qualifications
- Bachelor's degree or equivalent relevant experience
- Minimum 2 years experience in a culinary leadership role
- Strong leadership and team management skills
- Proven ability to manage kitchen operations effectively
- Experience with menu development and cost control
- Knowledge of health, sanitation, and safety standards in food service
- Effective communication and interpersonal skills
- Previous experience working in a banquet or high-volume or luxury dining environment preferred
Job Duties
- Owns, leads and oversees daily 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 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 within 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 including creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
- quality hiring, training and succession planning process
- adherence to company’s status quo third party representation philosophy
- compliance with company policies, 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 seamless execution of product delivery inclusive of time standards, recipe specifications, and quality
- Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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