PRIMARY PURPOSE:

The purpose of the Executive Sous Chef is to assist the Restaurant Executive Chef in providing direction and leadership for the Assistant Chef and the Kitchen team consistent with the MGM brand. They share responsibility for: leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance to company policies and procedures.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• 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. Owns execution of F&B and/or company‐wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in 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. ‐ Perform other job‐related duties as requested.

MINIMUM REQUIREMENTS:

• Bachelor's degree in a related field, or equivalent work experience.
• Two (2) or more years of prior relevant experience.

PREFERRED:

• Previous experience managing employees under a collective bargaining agreement.
• Previous experience working in a high‐volume restaurant or previous experience in a luxury or fine‐dining restaurant.
• Bilingual, English as the primary or secondary language.