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Executive Chef - The Corner Store - The Cosmopolitan of Las Vegas
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... Show More
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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