Executive Pastry Sous Chef - Joel Robuchon - MGM Grand

North Las Vegas, NV, USA|Onsite

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 at MGM Grand, one of Las Vegas's premier fine dining establishments. This role is designed for a professional with a passion for pastry arts, fine dining experience, and strong leadership capabilities. The Executive Pastry Sous Chef will play a critical role in shaping the dessert program by ensuring the highest standards of artistry, quality, and innovation. This position involves overseeing daily kitchen operations, managing fiscal budgets, controlling labor productivity, scheduling, inventory, and ensuring guest service excellence. The successful candidate will collaborate closely with the Executive Chef to implement business plans, develop menu strategies, and drive culinary excellence while maintaining compliance with all health, sanitation, and company policies.

This fast-paced luxury kitchen environment demands precision and creativity, with emphasis on delivering memorable guest experiences that enhance the MGM brand. The role includes managerial responsibilities such as human resources oversight including coaching, training, hiring, and succession planning aligned with MGM’s diversity commitment. Working in a team-focused environment, the Executive Pastry Sous Chef will ensure seamless collaboration between kitchen and service staff, directly interact with guests to ensure satisfaction, and oversee compliance training completion. This position is perfect for a pastry professional who thrives in high-volume fine dining settings and aspires to elevate their career within an internationally recognized hospitality company on the Las Vegas Strip. MGM Resorts International offers a competitive salary and an enriching career path filled with opportunities for growth and professional development in a vibrant entertainment capital.

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