Job Overview
Work Schedule
Flexible
Benefits
wellness incentive programs
Company Discounts
Free Meals
Free parking
health benefits
Income protection benefits
Professional development opportunities
Job Description
MGM Resorts International is a global leader in the hospitality and entertainment industry, renowned for delivering world-class experiences across its network of luxurious resorts, hotels, and casinos. Based in Las Vegas, Nevada, MGM Resorts is synonymous with excitement, diversity, and innovation. It is a place where entertainment and hospitality merge to create unforgettable moments for guests from all over the world. With a commitment to exceptional service, inclusivity, and sustainability, MGM Resorts continues to set the gold standard in the resort and casino sectors, offering a vibrant workplace full of career opportunities and growth potential.
MGM Resorts is currently seeking a visionary and dynamic Executive Chef to join their team and lead the culinary operations of their commissary kitchen. This role is pivotal in shaping the dining experience for guests, ensuring that every dish served meets the highest standards of quality, creativity, and operational excellence. As the Executive Chef, you will be entrusted with overseeing the daily functions of the commissary kitchens, managing fiscal budgets, labor productivity, scheduling, inventory control, and guest service standards. Your leadership will not only influence daily kitchen operations but also the development of menu strategies that contribute to both short-term and long-term profitability.
This position requires a strong partnership with Food & Beverage leadership to drive innovation and uphold the exceptional quality and service that define the MGM brand. You will be responsible for executing company policies, operating procedures, training initiatives, and health and sanitation standards to maintain the impeccable condition of all kitchen areas. The role also involves managing human resources aspects such as creating a positive work environment, coaching and counseling staff, recognition programs, and ensuring adherence to diversity and inclusion commitments.
As the Executive Chef, you will engage with internal and external guests to guarantee satisfaction, address feedback, and ensure orders are executed flawlessly. Collaboration with divisional directors, executive chefs, and kitchen teams is essential to ensure seamless product delivery and maintain consistent quality. This leadership role demands a flexible schedule, including working weekends and holidays to meet business needs. Overall, this position is an exceptional opportunity for a skilled culinary leader to make a significant impact within one of the world's most prestigious resort companies, fostering innovation, excellence, and team development in a high-volume, fast-paced environment.
MGM Resorts is currently seeking a visionary and dynamic Executive Chef to join their team and lead the culinary operations of their commissary kitchen. This role is pivotal in shaping the dining experience for guests, ensuring that every dish served meets the highest standards of quality, creativity, and operational excellence. As the Executive Chef, you will be entrusted with overseeing the daily functions of the commissary kitchens, managing fiscal budgets, labor productivity, scheduling, inventory control, and guest service standards. Your leadership will not only influence daily kitchen operations but also the development of menu strategies that contribute to both short-term and long-term profitability.
This position requires a strong partnership with Food & Beverage leadership to drive innovation and uphold the exceptional quality and service that define the MGM brand. You will be responsible for executing company policies, operating procedures, training initiatives, and health and sanitation standards to maintain the impeccable condition of all kitchen areas. The role also involves managing human resources aspects such as creating a positive work environment, coaching and counseling staff, recognition programs, and ensuring adherence to diversity and inclusion commitments.
As the Executive Chef, you will engage with internal and external guests to guarantee satisfaction, address feedback, and ensure orders are executed flawlessly. Collaboration with divisional directors, executive chefs, and kitchen teams is essential to ensure seamless product delivery and maintain consistent quality. This leadership role demands a flexible schedule, including working weekends and holidays to meet business needs. Overall, this position is an exceptional opportunity for a skilled culinary leader to make a significant impact within one of the world's most prestigious resort companies, fostering innovation, excellence, and team development in a high-volume, fast-paced environment.
Job Requirements
- 21 years of age or older
- 3+ years of prior relevant culinary leadership experience
- Proven experience managing employees in a collective bargaining agreement (CBA) environment
- Experience in a high-volume, fast-paced operation, ideally within a 24-hour resort, hotel, or casino
- Previous experience in a banquet kitchen, high-volume restaurant, or luxury/fine dining environment preferred
- Demonstrated ability to lead, develop, and inspire culinary teams
- Flexible to work weekends and holidays as needed
Job Qualifications
- 21 years of age or older
- 3+ years of prior relevant culinary leadership experience
- Proven experience managing employees in a collective bargaining agreement (CBA) environment
- Experience in a high-volume, fast-paced operation, ideally within a 24-hour resort, hotel, or casino
- Previous experience in a banquet kitchen, high-volume restaurant, or luxury/fine dining environment preferred
- Demonstrated ability to lead, develop, and inspire culinary teams while driving operational excellence
- Flexible to work a variety of shifts, including weekends and holidays, based on business needs
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
- Manages Human Resources responsibilities for commissary kitchens including creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction
- 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 appropriate action
- Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure 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
- Perform other job-related duties as requested
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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