Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
wellness incentive programs
company hotel discounts
Food and beverage discounts
Retail Discounts
entertainment discounts
Free Meals
health benefits
Income protection benefits
Free parking
financial benefits
Paid Time Off
Professional Development
volunteer opportunities
Job Description
MGM Resorts International is a globally recognized leader in the hospitality and entertainment industry, known for delivering world-class experiences to guests across its vast portfolio of resorts, casinos, and entertainment venues. Nestled in the heart of Las Vegas, Nevada, MGM Resorts is more than just a destination; it is a vibrant community where diversity, innovation, and excitement converge to create unique and unforgettable moments for visitors from around the world. This premier company embodies the spirit of entertainment and hospitality, offering exceptional service and opportunities for professional growth to its team members. With a commitment to excellence and a culture that celebrates teamwork, creativity, and inclusion, MGM Resorts International is a top choice for those who aspire to be part of a dynamic and high-energy work environment.
The role of Executive Chef at Cucina Del Mercato, located within Eataly at Park MGM, is a prestigious leadership position ideal for a culinary professional passionate about authentic Italian cuisine and innovative kitchen management. As the Executive Chef, you will be entrusted with leading a vibrant and talented culinary team to craft authentic Italian dishes that delight and inspire guests, making each dining experience memorable. This position demands a strong leader who excels in kitchen operations, team collaboration, and menu development, contributing to both the short-term success and long-term profitability of the restaurant. You will oversee the daily functioning of the kitchen including managing fiscal budgets, labor productivity, scheduling, and inventory control while upholding the highest standards of guest service and food quality.
Moreover, this role requires a hands-on leader who ensures compliance with health, sanitation, and cleanliness guidelines and who actively fosters a positive and motivating work environment through performance feedback, coaching, and employee recognition. The Executive Chef also acts as a key representative of the kitchen in divisional, property, and corporate meetings, driving the operational success of the commissary staff and ensuring seamless product delivery across various kitchens and events. This position ideally suits a culinary professional with a bachelor’s degree or equivalent experience, substantial culinary leadership experience, and familiarity with banquet kitchens or high-volume, fine dining operations, especially involving collective bargaining agreements.
This role offers not only the chance to lead a culinary team in one of the most exciting hospitality environments in the world but also access to a variety of perks and benefits designed to support your physical, mental, and professional well-being. These include wellness programs, exclusive discounts, free meals, health and income protection benefits, and ample opportunities for personal development and community involvement. If you are a motivated culinary leader ready to make your mark in a celebrated resort destination, this is the perfect opportunity to join MGM Resorts International and contribute to creating extraordinary dining experiences for guests in Las Vegas.
The role of Executive Chef at Cucina Del Mercato, located within Eataly at Park MGM, is a prestigious leadership position ideal for a culinary professional passionate about authentic Italian cuisine and innovative kitchen management. As the Executive Chef, you will be entrusted with leading a vibrant and talented culinary team to craft authentic Italian dishes that delight and inspire guests, making each dining experience memorable. This position demands a strong leader who excels in kitchen operations, team collaboration, and menu development, contributing to both the short-term success and long-term profitability of the restaurant. You will oversee the daily functioning of the kitchen including managing fiscal budgets, labor productivity, scheduling, and inventory control while upholding the highest standards of guest service and food quality.
Moreover, this role requires a hands-on leader who ensures compliance with health, sanitation, and cleanliness guidelines and who actively fosters a positive and motivating work environment through performance feedback, coaching, and employee recognition. The Executive Chef also acts as a key representative of the kitchen in divisional, property, and corporate meetings, driving the operational success of the commissary staff and ensuring seamless product delivery across various kitchens and events. This position ideally suits a culinary professional with a bachelor’s degree or equivalent experience, substantial culinary leadership experience, and familiarity with banquet kitchens or high-volume, fine dining operations, especially involving collective bargaining agreements.
This role offers not only the chance to lead a culinary team in one of the most exciting hospitality environments in the world but also access to a variety of perks and benefits designed to support your physical, mental, and professional well-being. These include wellness programs, exclusive discounts, free meals, health and income protection benefits, and ample opportunities for personal development and community involvement. If you are a motivated culinary leader ready to make your mark in a celebrated resort destination, this is the perfect opportunity to join MGM Resorts International and contribute to creating extraordinary dining experiences for guests in Las Vegas.
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 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 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
- 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, 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 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, menu items and equipment used to perform duties
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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