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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
wellness incentive programs
access to company discounts
Free Meals
Healthcare benefits
financial benefits
Paid Time Off
professional and personal development programs
Job Description
MGM Resorts International is a global leader in the hospitality and entertainment industry, renowned for its world-class resorts, casinos, and entertainment venues. With a strong presence in Las Vegas, Nevada, MGM Resorts delivers extraordinary experiences to millions of guests annually, featuring iconic destinations such as the MGM Grand, Bellagio, and Mandalay Bay. The company is dedicated to creating an inclusive culture where employees are empowered to grow and contribute to the magic of hospitality through innovation, teamwork, and excellence.
The Executive Pastry Sous Chef position is an exceptional opportunity to join the award-winning culinary team at Joël Robuchon ... Show More
The Executive Pastry Sous Chef position is an exceptional opportunity to join the award-winning culinary team at Joël Robuchon ... Show More
Job Requirements
- Bachelor's degree or equivalent experience
- Minimum 2 years of experience in fine dining pastry settings
- Proven leadership skills
- Experience managing staff in a unionized environment preferred
- Ability to work in a high-volume, fast-paced kitchen
- Strong knowledge of pastry techniques and kitchen operations
- Commitment to maintaining health and safety standards
- Excellent communication and guest service skills
Job Qualifications
- Bachelor's degree or related field preferred
- 2+ years of prior relevant experience working in a fine dining pastry setting as a chef
- Previous experience managing employees under a collective bargaining agreement preferred
- Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant preferred
- Pastry instructor experience specializing in plated desserts high end production preferred
Job Duties
- Lead and oversee daily kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability
- Execute on the business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets
- Responsible for execution of policies, operating procedures, training programs, directives, menus, rules, and regulations for the staff
- Own execution of F&B and/or company-wide initiatives and programs
- Maintain the highest standards of health, sanitation, and cleanliness within all areas of kitchen
- Responsible for completion of all company compliance training by the restaurant staff
- Assist Executive Chef with managing Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction
- quality hiring, training and succession planning process that encompass the company’s diversity commitment
- adherence to the company’s status quo third party representation philosophy
- compliance with company policies, legal requirements, employment law, and collective bargaining agreements
- Interacts with guests to ensure satisfaction and enjoyment of dining experience
- Reacts to any guest complaints and takes any appropriate action
- Work alongside the service team to ensure a seamless service experience between kitchen and dining room
- Maintains excellent knowledge of venue’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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