Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
wellness incentive programs
Company Discounts
Free Meals
Free parking
Health Insurance
Income protection benefits
Professional Development
Job Description
MGM Resorts International is a globally renowned leader in the hospitality and entertainment industry, based in Las Vegas, Nevada. As a premier destination known for its vibrant atmosphere and luxury experiences, MGM Resorts offers an array of world-class amenities including hotels, casinos, dining, and entertainment venues. The resort is celebrated for its dedication to delivering extraordinary and memorable experiences to guests from all over the world. MGM Resorts prides itself on its diverse, inclusive culture and commitment to excellence, fostering a dynamic and supportive work environment for its employees who play a pivotal role in bringing the property to life with exceptional service and creativity.
The company is currently seeking a dedicated and skilled Sous Chef to join the culinary team at Aria Resort & Casino, one of its flagship properties. The Sous Chef position is a vital leadership role within the Main Kitchen operations, where the successful candidate will be responsible for managing daily culinary activities in high-volume production areas including the Garde Manger, Cook Chill, and Butcher Shop. This role requires hands-on leadership to ensure the highest standards of food quality, safety, efficiency, and team performance are consistently achieved. By working closely with the Executive Chef and the Executive Sous Chef, the Sous Chef supports the department's goals for operational excellence, financial performance, and culinary innovation.
Aria's culinary team plays a significant role in delivering exceptional dining experiences across multiple outlets including restaurants, banquets, poolside services, specialty outlets, and employee dining. The Sous Chef contributes to menu execution and seasonal culinary initiatives, guaranteeing that recipes, presentation, and preparation methods strictly adhere to established standards. This role also involves overseeing production schedules, coordinating with other departments such as stewarding, purchasing, and warehousing to maintain smooth operations. Additionally, the Sous Chef is tasked with training and mentoring various culinary staff members, from Master Cooks to Helpers, fostering their professional growth and ensuring adherence to operational procedures.
The ideal candidate will bring a blend of supervisory experience, culinary expertise, and an understanding of food production in busy, upscale environments such as hotels, resorts, or casinos. A background in managing food safety protocols, inventory, labor productivity, and cost control is essential to succeed in this role. MGM Resorts offers a robust benefits package and professional development opportunities that emphasize wellness, ongoing training, and a supportive, engaging workplace culture. This opportunity to join MGM Resorts as a Sous Chef allows one to be part of a dynamic team that creates innovative culinary experiences and contributes to the overall guest satisfaction for a leading entertainment destination in Las Vegas. If you are passionate about culinary excellence and leadership in a fast-paced, exciting environment, MGM Resorts invites you to apply and be a key player in "joining the show."
The company is currently seeking a dedicated and skilled Sous Chef to join the culinary team at Aria Resort & Casino, one of its flagship properties. The Sous Chef position is a vital leadership role within the Main Kitchen operations, where the successful candidate will be responsible for managing daily culinary activities in high-volume production areas including the Garde Manger, Cook Chill, and Butcher Shop. This role requires hands-on leadership to ensure the highest standards of food quality, safety, efficiency, and team performance are consistently achieved. By working closely with the Executive Chef and the Executive Sous Chef, the Sous Chef supports the department's goals for operational excellence, financial performance, and culinary innovation.
Aria's culinary team plays a significant role in delivering exceptional dining experiences across multiple outlets including restaurants, banquets, poolside services, specialty outlets, and employee dining. The Sous Chef contributes to menu execution and seasonal culinary initiatives, guaranteeing that recipes, presentation, and preparation methods strictly adhere to established standards. This role also involves overseeing production schedules, coordinating with other departments such as stewarding, purchasing, and warehousing to maintain smooth operations. Additionally, the Sous Chef is tasked with training and mentoring various culinary staff members, from Master Cooks to Helpers, fostering their professional growth and ensuring adherence to operational procedures.
The ideal candidate will bring a blend of supervisory experience, culinary expertise, and an understanding of food production in busy, upscale environments such as hotels, resorts, or casinos. A background in managing food safety protocols, inventory, labor productivity, and cost control is essential to succeed in this role. MGM Resorts offers a robust benefits package and professional development opportunities that emphasize wellness, ongoing training, and a supportive, engaging workplace culture. This opportunity to join MGM Resorts as a Sous Chef allows one to be part of a dynamic team that creates innovative culinary experiences and contributes to the overall guest satisfaction for a leading entertainment destination in Las Vegas. If you are passionate about culinary excellence and leadership in a fast-paced, exciting environment, MGM Resorts invites you to apply and be a key player in "joining the show."
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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