Job Overview
Benefits
wellness incentive programs
Company Discounts
Free Meals
Free parking
Health Insurance
Income protection benefits
Professional development programs
Job Description
MGM Resorts International, headquartered in Las Vegas, Nevada, is a globally recognized leader in the hospitality and entertainment industry. Known for its world-class resorts, casinos, and entertainment venues, MGM Resorts offers unparalleled experiences that attract millions of guests every year. As a flagship hospitality company, MGM Resorts is committed to delivering excellence in service and creating memorable moments for guests from around the world. With a diverse portfolio of properties, including iconic locations on the Las Vegas Strip, the company fosters a dynamic culture filled with excitement and innovation in entertainment and hospitality.
The Executive Chef position at Scarpetta represents a unique opportunity to lead culinary operations at one of the most prestigious Italian dining destinations located within The Cosmopolitan, part of the MGM Resorts portfolio. This role demands a visionary culinary leader who can command the commissary kitchen operations while integrating Scarpetta's signature blend of Italian sophistication with the bold, energetic atmosphere of Las Vegas. The Executive Chef will manage a highly skilled team, including the Sous Chef, Assistant Chef, and culinary staff, ensuring high standards of food quality, operational efficiency, and guest satisfaction.
As the Executive Chef, you will own and oversee daily kitchen operations, including managing fiscal budgets, labor productivity, scheduling, inventory control, and menu strategy development aimed at both short-term and long-term profitability. Your leadership will be critical in driving operational excellence while mentoring culinary talent and fostering a work environment that promotes teamwork, respect, and employee engagement.
In addition to kitchen management, this role includes representing the commissary kitchens in divisional, property, or corporate meetings, implementing company policies and procedures, and ensuring compliance with health, sanitation, and cleanliness standards. You will be responsible for human resources duties such as hiring, training, succession planning, and maintaining standards under collective bargaining agreements where applicable.
The position also requires active collaboration with divisional directors, executive chefs, and kitchen teams across the property to guarantee seamless execution of food product delivery, maintaining recipe specifications, time standards, and quality. This leadership role is integral to upholding MGM Resorts' commitment to exceptional guest experiences and contributing to the vibrant culture that defines the Las Vegas Strip's culinary scene.
This executive role is perfect for chefs with over three years of experience directing high-volume or fine-dining kitchen operations, preferably with experience in banquet, luxury, or fine-dining settings. Bachelor’s degree holders or those with equivalent culinary education and experience are preferred. The ideal candidate is adept at managing workforce diversity and is possibly bilingual. MGM Resorts International provides a comprehensive benefits package, professional development programs, and a supportive work environment designed to nurture talent and enhance career growth.
The Executive Chef position at Scarpetta represents a unique opportunity to lead culinary operations at one of the most prestigious Italian dining destinations located within The Cosmopolitan, part of the MGM Resorts portfolio. This role demands a visionary culinary leader who can command the commissary kitchen operations while integrating Scarpetta's signature blend of Italian sophistication with the bold, energetic atmosphere of Las Vegas. The Executive Chef will manage a highly skilled team, including the Sous Chef, Assistant Chef, and culinary staff, ensuring high standards of food quality, operational efficiency, and guest satisfaction.
As the Executive Chef, you will own and oversee daily kitchen operations, including managing fiscal budgets, labor productivity, scheduling, inventory control, and menu strategy development aimed at both short-term and long-term profitability. Your leadership will be critical in driving operational excellence while mentoring culinary talent and fostering a work environment that promotes teamwork, respect, and employee engagement.
In addition to kitchen management, this role includes representing the commissary kitchens in divisional, property, or corporate meetings, implementing company policies and procedures, and ensuring compliance with health, sanitation, and cleanliness standards. You will be responsible for human resources duties such as hiring, training, succession planning, and maintaining standards under collective bargaining agreements where applicable.
The position also requires active collaboration with divisional directors, executive chefs, and kitchen teams across the property to guarantee seamless execution of food product delivery, maintaining recipe specifications, time standards, and quality. This leadership role is integral to upholding MGM Resorts' commitment to exceptional guest experiences and contributing to the vibrant culture that defines the Las Vegas Strip's culinary scene.
This executive role is perfect for chefs with over three years of experience directing high-volume or fine-dining kitchen operations, preferably with experience in banquet, luxury, or fine-dining settings. Bachelor’s degree holders or those with equivalent culinary education and experience are preferred. The ideal candidate is adept at managing workforce diversity and is possibly bilingual. MGM Resorts International provides a comprehensive benefits package, professional development programs, and a supportive work environment designed to nurture talent and enhance career growth.
Job Requirements
- 21 years of age or older
- Minimum 3 years of experience directing high-volume or fine-dining kitchen operations
- Experience managing employees under collective bargaining agreements
- Bachelor’s degree preferred
- Previous banquet or fine-dining experience preferred
- Bilingual abilities preferred
Job Qualifications
- Bachelor’s degree preferred
- 3+ years of experience as an Executive Chef in high-volume or fine-dining kitchens
- Experience managing employees under collective bargaining agreements
- Previous experience in banquet kitchens or luxury, fine-dining restaurants preferred
- Bilingual, with English as primary or secondary language preferred
Job Duties
- Owns, leads and oversees daily commissary kitchen operations
- Manages fiscal budgets, labor productivity, scheduling, and inventory control
- Develops and executes menu strategies for profitability
- Represents commissary kitchens in meetings
- Implements policies, operating procedures, pricing initiatives, training programs, and company directives
- Maintains health, sanitation and cleanliness standards
- Manages human resources functions including hiring, training, coaching, and succession planning
- Interacts with guests to ensure satisfaction and quality
- Collaborates with divisional directors and culinary teams for seamless product delivery
- Maintains thorough knowledge of food and beverage products, menu items, and kitchen equipment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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