Executive Chef - The Corner Store - The Cosmopolitan of Las Vegas

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

wellness incentive programs

Company Discounts

Free Meals

Free parking

Health Insurance

Income protection benefits

Professional development opportunities

Job Description

MGM Resorts International is a globally recognized leader in the hospitality and entertainment industry, headquartered in Las Vegas, Nevada. Known for its vibrant resorts, luxury hotels, and world-class entertainment experiences, MGM Resorts offers guests memorable moments through exceptional service, innovative dining, and spectacular shows. The organization is committed to creating a diverse and inclusive workplace, fostering collaboration among its team members while continuously striving for excellence in all aspects of its business. With a strong emphasis on guest satisfaction and operational integrity, MGM Resorts is not just a place to work but a platform for career growth and creative expression in a dynamic and fast-paced environment.

The Commissary Executive Chef role at MGM Resorts International is a prestigious leadership position vital to supporting the culinary operations behind the scenes. As the leader of the commissary culinary team, this role demands an accomplished professional who will oversee kitchen operations, food quality, inventory management, and cost controls while championing an inspired and motivated staff. This high-impact role requires great operational insight and a passion for culinary innovation to deliver exceptional products that align with MGM’s brand standards. The Commissary Executive Chef will work closely with divisional directors, executive chefs, and various teams to ensure seamless execution and guest satisfaction. By leading with integrity and fostering a supportive environment, the incumbent will help create memorable culinary experiences that resonate long after a guest’s visit. This role suits an experienced culinary leader ready to embrace a fast-paced, diverse setting and contribute to a world-class hospitality leader. Employment type is full-time, offering competitive compensation within the hospitality sector.

Job Requirements

High school diploma or equivalent
2+ years of culinary leadership or kitchen management experience
knowledge of food safety and sanitation standards
ability to manage budgets and control food costs
strong communication and interpersonal skills
experience with team leadership and training
ability to work in a fast-paced environment
flexibility to work varied shifts including weekends and holidays

Job Qualifications

2+ years of prior culinary leadership or relevant kitchen management experience
previous experience working in banquet operations, luxury dining, or fine-dining restaurants preferred
experience leading and developing culinary teams with a hands-on leadership style
familiarity working within a union or collective bargaining agreement environment preferred

Job Duties

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 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 to include, creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
quality hiring, training and succession planning process that encompass the company’s diversity commitment
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