Job Overview
Benefits
wellness incentive programs
Access to company hotel, food and beverage, retail, and entertainment discounts
free meals in employee dining room
Free parking
Health protection benefits
Income protection benefits
Professional and personal development opportunities
Job Description
MGM Resorts International is a globally recognized leader in the hospitality and entertainment industry, known for its vibrant resorts, world-class entertainment, and exceptional guest experiences. Located in the heart of Las Vegas, Nevada, MGM Resorts offers a dynamic environment filled with excitement, diversity, and innovation. The company is committed to delivering unparalleled service and continuously investing in its people to maintain its position as a premier entertainment provider. As part of this commitment, MGM Resorts fosters a culture where employees are empowered to contribute their talents and grow their careers in a collaborative and fast-paced setting.
The role of Sous Chef at Aria, one of MGM Resorts International’s flagship properties, is a pivotal leadership position within the culinary department. As a Sous Chef, you will be responsible for overseeing the daily operations of multiple culinary outlets, including the Main Kitchen, Garde Manger, Cook Chill, and Butcher Shop. This hands-on leadership role demands expertise in managing high-volume food production environments that service various outlets such as restaurants, banquets, employee dining facilities, poolside operations, specialty retail, and internal clients. In this position, you will work closely with the Executive Chef and Executive Sous Chef to meet culinary, operational, and financial goals while upholding the world-class quality and safety standards that MGM Resorts is known for.
This role requires a proactive leader who can efficiently manage complex production schedules and coordinate with multiple teams including culinary staff, stewarding, purchasing, warehouse, and receiving departments. Your responsibilities will extend beyond food production to encompass inventory management, labor productivity, food safety compliance, and team development. You will play a critical role in training, coaching, and mentoring culinary staff, promoting a culture of continuous improvement, safety, and excellence. The Sous Chef will also assist in conceptualizing new menus, seasonal rollouts, and culinary innovations that reflect the high standards and creativity expected at Aria.
Working at MGM Resorts as a Sous Chef means experiencing a vibrant workplace dedicated to delivering memorable culinary experiences to a diverse clientele. You will navigate an exciting, fast-paced environment that challenges your leadership and culinary skills while providing opportunities for growth and professional development. Beyond the kitchen, MGM Resorts values employee well-being and offers comprehensive benefits such as wellness programs, employee discounts, free meals, and health protection, ensuring a supportive and rewarding work environment.
In summary, the Sous Chef role at Aria is an exceptional opportunity for culinary professionals seeking to lead in a renowned resort and casino setting. The role demands strong supervision skills, a deep understanding of culinary operations, and an ability to inspire a diverse team of culinary experts. If you are passionate about food quality, operational excellence, and team leadership, and you thrive in high-volume, high-stakes environments, MGM Resorts invites you to join their team and contribute to the spectacular show that defines Las Vegas hospitality.
The role of Sous Chef at Aria, one of MGM Resorts International’s flagship properties, is a pivotal leadership position within the culinary department. As a Sous Chef, you will be responsible for overseeing the daily operations of multiple culinary outlets, including the Main Kitchen, Garde Manger, Cook Chill, and Butcher Shop. This hands-on leadership role demands expertise in managing high-volume food production environments that service various outlets such as restaurants, banquets, employee dining facilities, poolside operations, specialty retail, and internal clients. In this position, you will work closely with the Executive Chef and Executive Sous Chef to meet culinary, operational, and financial goals while upholding the world-class quality and safety standards that MGM Resorts is known for.
This role requires a proactive leader who can efficiently manage complex production schedules and coordinate with multiple teams including culinary staff, stewarding, purchasing, warehouse, and receiving departments. Your responsibilities will extend beyond food production to encompass inventory management, labor productivity, food safety compliance, and team development. You will play a critical role in training, coaching, and mentoring culinary staff, promoting a culture of continuous improvement, safety, and excellence. The Sous Chef will also assist in conceptualizing new menus, seasonal rollouts, and culinary innovations that reflect the high standards and creativity expected at Aria.
Working at MGM Resorts as a Sous Chef means experiencing a vibrant workplace dedicated to delivering memorable culinary experiences to a diverse clientele. You will navigate an exciting, fast-paced environment that challenges your leadership and culinary skills while providing opportunities for growth and professional development. Beyond the kitchen, MGM Resorts values employee well-being and offers comprehensive benefits such as wellness programs, employee discounts, free meals, and health protection, ensuring a supportive and rewarding work environment.
In summary, the Sous Chef role at Aria is an exceptional opportunity for culinary professionals seeking to lead in a renowned resort and casino setting. The role demands strong supervision skills, a deep understanding of culinary operations, and an ability to inspire a diverse team of culinary experts. If you are passionate about food quality, operational excellence, and team leadership, and you thrive in high-volume, high-stakes environments, MGM Resorts invites you to join their team and contribute to the spectacular show that defines Las Vegas hospitality.
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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