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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
wellness incentive programs
Employee Discounts
Free Meals
Free parking
health benefits
Income protection benefits
Professional development programs
Job Description
MGM Resorts International is a world-renowned leader in the hospitality and entertainment industry, with a rich legacy of delivering unforgettable experiences in Las Vegas, Nevada, and beyond. As a global entertainment company, MGM Resorts operates some of the most iconic resorts and casinos in the world, including luxury hotels, spectacular shows, fine dining, and innovative gaming experiences. Committed to excellence and innovation, MGM Resorts offers an inclusive and dynamic work environment that values diversity, creativity, and collaboration.
At MGM Resorts, career opportunities extend beyond traditional roles to include positions that combine passion for hospitality, dedication to service excellence, and... Show More
At MGM Resorts, career opportunities extend beyond traditional roles to include positions that combine passion for hospitality, dedication to service excellence, and... Show More
Job Requirements
- Flexible and dependable with ability to work varied schedules including weekends, holidays, and peak service periods
- strong leadership and team management skills
- knowledge of health and safety regulations
- ability to manage budgets and control costs
- experience with inventory management
- excellent guest service orientation
- capability to create a positive work environment and promote teamwork
- proficiency in menu development and execution
Job Qualifications
- Bachelor's degree or equivalent professional experience
- 2+ years of leadership experience in full-service restaurant operations
- experience in luxury or resort dining environments preferred
- prior role as Executive Sous Chef or comparable leadership position
- experience managing union or collective bargaining environment preferred
- strong culinary and operational leadership abilities
- excellent communication and interpersonal skills
Job Duties
- Lead and oversee daily restaurant kitchen operations
- manage fiscal budgets, labor productivity, and scheduling
- control inventory and enforce guest service standards
- develop and execute menu strategies to maximize profitability
- implement policies, training programs, and operating procedures for restaurant staff
- maintain high standards of health, sanitation, and cleanliness
- assist Executive Chef with human resources including hiring, training, performance feedback, and succession planning
- interact with guests to ensure satisfaction and address complaints
- collaborate with service team to ensure seamless service between kitchen and dining room
- maintain excellent knowledge of menu items, food and beverage products, and kitchen equipment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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