Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
wellness incentive programs
Company Discounts
Free Meals
health benefits
income protection
Free parking
Professional Development
Job Description
MGM Resorts International is a world-renowned entertainment and hospitality company based in Las Vegas, Nevada. Known for its vibrant and diverse resorts and casinos, MGM Resorts offers guests unforgettable experiences through its exceptional service, luxurious accommodations, and thrilling entertainment. The company is a leader in the hospitality industry and is committed to fostering an inclusive and dynamic environment for both guests and employees. At MGM Resorts, the culture is rooted in teamwork, innovation, and a passion for delivering show-stopping experiences that captivate and engage visitors from around the globe.
The Executive Chef position at Park MGM's Cucina Del... Show More
The Executive Chef position at Park MGM's Cucina Del... Show More
Job Requirements
- 2+ years of leadership experience in a high volume, fast-paced kitchen environment
- Bachelor's degree or equivalent experience preferred
- Bilingual preferred with English as a primary or secondary language
- Ability to manage kitchen operations and lead a culinary team
- Knowledge of health and sanitation standards
- Experience handling budgets, scheduling and inventory control
- Strong interpersonal and communication skills
Job Qualifications
- Bachelor's degree or equivalent experience preferred
- 2+ years of leadership experience in a high volume, fast-paced kitchen environment
- Bilingual, English as the primary or secondary language preferred
- Strong knowledge of food and beverage products, menu items and kitchen equipment
- Excellent communication and team leadership skills
- Ability to develop and execute menu strategies
- Experience in managing budgets and labor productivity
- Familiarity with health, sanitation, and safety regulations
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
- Represents the kitchens in divisional, property or corporate meetings
- Executes 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
- Maintains the highest standards of health, sanitation and cleanliness within all kitchen areas
- Manages human resources responsibilities including creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
- Interacts with internal and external guests to ensure satisfaction and product quality
- Reviews BEOs, SEOs and MEOs daily to ensure accurate order execution
- Reacts to guest feedback and complaints and takes appropriate action
- Collaborates with divisional Directors, Executive Chefs, and kitchen teams to ensure seamless execution of product delivery
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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