Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
wellness incentive programs
Employee Discounts
Free Meals
Free parking
Health Insurance
Income protection benefits
Professional Development
Job Description
MGM Resorts International is a globally recognized leader in the hospitality and entertainment industry, renowned for its vibrant resorts, casinos, and entertainment offerings. Based in Las Vegas, Nevada, this renowned company has created an environment where thrill, diversity, and world-class service converge to produce extraordinary experiences for guests from around the globe. MGM Resorts International operates several iconic properties, including Aria Resort & Casino, where innovation and excellence are at the core of every service and culinary achievement. Dedicated to cultivating a culture of inclusivity, teamwork, and exceptional guest experience, MGM Resorts International emphasizes professional growth and career opportunities in a dynamic, high-energy workplace.
The role of Sous Chef at Aria Resort & Casino is a pivotal position within the culinary team, tasked with overseeing the operations of Main Kitchen, Garde Manger, Cook Chill, and Butcher Shop. This position demands a leader with strong culinary expertise and hands-on management skills, capable of orchestrating the daily food production to ensure optimal quality and efficiency. Working closely with the Executive Chef and Executive Sous Chef, the Sous Chef supports the department’s overall operational, financial, and culinary goals. The scope of this role covers a diverse range of food service areas including restaurants, banquets, employee dining, specialty outlets, pool operations, retail points, and internal customers.
The Sous Chef is responsible for balancing the fast-paced and high-volume nature of food production with an unwavering commitment to food safety, sanitation, and quality standards. This leadership role also fosters a positive team environment by training and developing culinary staff such as Master Cooks, Pantry Workers, and Helpers, encouraging professional growth and culinary excellence. The Sous Chef ensures that all production adheres to recipes, proper yields, and presentation guidelines, maintaining consistency and guest satisfaction.
At MGM Resorts, the ideal candidate for this position will be deeply knowledgeable about food safety standards, including HACCP compliance, product rotation, and sanitation procedures, guaranteeing the highest level of guest and employee safety. Moreover, this role involves active collaboration with multiple departments including stewarding, purchasing, warehouse, and receiving to coordinate inventory management and labor productivity while supporting payroll and scheduling accuracy.
Joining MGM Resorts International means becoming part of a company that values wellness and offers a comprehensive benefits package including wellness incentives, access to discounts across hotel, food, beverage, retail, and entertainment sectors, as well as professional development programs. The company encourages employees to engage in community volunteer opportunities, providing a well-rounded and rewarding career experience. Those who thrive in fast-paced, high-volume culinary environments and seek to contribute to a world-class hospitality experience will find this role both challenging and fulfilling. Dedicated to operational excellence, MGM Resorts International presents an exceptional opportunity to elevate culinary leadership and creativity in one of the world’s most exciting destinations.
The role of Sous Chef at Aria Resort & Casino is a pivotal position within the culinary team, tasked with overseeing the operations of Main Kitchen, Garde Manger, Cook Chill, and Butcher Shop. This position demands a leader with strong culinary expertise and hands-on management skills, capable of orchestrating the daily food production to ensure optimal quality and efficiency. Working closely with the Executive Chef and Executive Sous Chef, the Sous Chef supports the department’s overall operational, financial, and culinary goals. The scope of this role covers a diverse range of food service areas including restaurants, banquets, employee dining, specialty outlets, pool operations, retail points, and internal customers.
The Sous Chef is responsible for balancing the fast-paced and high-volume nature of food production with an unwavering commitment to food safety, sanitation, and quality standards. This leadership role also fosters a positive team environment by training and developing culinary staff such as Master Cooks, Pantry Workers, and Helpers, encouraging professional growth and culinary excellence. The Sous Chef ensures that all production adheres to recipes, proper yields, and presentation guidelines, maintaining consistency and guest satisfaction.
At MGM Resorts, the ideal candidate for this position will be deeply knowledgeable about food safety standards, including HACCP compliance, product rotation, and sanitation procedures, guaranteeing the highest level of guest and employee safety. Moreover, this role involves active collaboration with multiple departments including stewarding, purchasing, warehouse, and receiving to coordinate inventory management and labor productivity while supporting payroll and scheduling accuracy.
Joining MGM Resorts International means becoming part of a company that values wellness and offers a comprehensive benefits package including wellness incentives, access to discounts across hotel, food, beverage, retail, and entertainment sectors, as well as professional development programs. The company encourages employees to engage in community volunteer opportunities, providing a well-rounded and rewarding career experience. Those who thrive in fast-paced, high-volume culinary environments and seek to contribute to a world-class hospitality experience will find this role both challenging and fulfilling. Dedicated to operational excellence, MGM Resorts International presents an exceptional opportunity to elevate culinary leadership and creativity in one of the world’s most exciting destinations.
Job Requirements
- High school diploma, GED, or equivalent
- 2+ years of prior relevant supervisory experience
- 3+ years of supervisory culinary experience preferred
- Experience in a high-volume production kitchen, hotel, resort, casino, banquet, or similar culinary environment preferred
- Experience leading and developing culinary teams in a fast-paced operation
- Knowledge of food safety standards, inventory management, labor management, and high-volume food production
Job Qualifications
- High school diploma, GED, or equivalent
- 2+ years of prior relevant supervisory experience
- 3+ years of supervisory culinary experience preferred
- Experience in a high-volume production kitchen, hotel, resort, casino, banquet, or similar culinary environment preferred
- Experience leading and developing culinary teams in a fast-paced operation
- Knowledge of food safety standards, inventory management, labor management, and high-volume food production
Job Duties
- Supervise daily production for the Main Kitchen, Garde Manger, Butcher Shop, and Cook Chill operations
- Execute daily production schedules to support banquet events, restaurants, employee dining, pool operations, retail outlets, specialty outlets, and internal customers
- Ensure recipes, production methods, yields, and presentation standards are consistently followed
- Monitor product quality from receiving through final distribution
- Maintain departmental production timelines while adapting to changing business volumes and operational priorities
- Review banquet event orders, production sheets, and outlet requests to establish daily production priorities
- Coordinate production efforts with culinary, stewarding, purchasing, warehouse, and receiving teams
- Assist in menu execution, seasonal rollouts, and culinary initiatives
- Train, coach, and develop Master Cooks, Cooks, Pantry Workers, Helpers, and other culinary team members on job responsibilities and operational standards
- Conduct daily shift communications to ensure alignment on production priorities and operational expectations
- Ensure requisitions are processed properly and placed in designated areas
- Label and date all products to ensure proper safekeeping, sanitation, and food safety compliance
- Maintain knowledge, understanding, and preparation of base sauces, stocks, soups, and other culinary fundamentals
- Ensure food quality is superior and take corrective action to resolve any irregularities
- Monitor food safety standards, sanitation procedures, product rotation, and HACCP compliance
- Communicate with management and service staff to fulfill and address guest, employee, and operational needs
- Assist the Executive Chef with purchasing, receiving, vendor management, inventory control, and cost management initiatives
- Support labor management efforts, including staffing assignments, scheduling, productivity, and payroll accuracy
- Prepare and administer kitchen schedules
- Assist the Executive Chef in establishing goals and objectives focused on profitability, product quality, operational excellence, and team development
- Perform other job-related duties as requested
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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