Las Vegas, Nevada
The SHOW comes alive at MGM Resorts International
Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests.
THE JOB:
Step into the spotlight as Executive Chef at Aria’s Carbone, where you’ll lead the charge in shaping a bold, world-class culinary experience! With your vision and energy, the kitchen will run at peak performance—powered by exceptional talent, flawless execution, and smart profitability. Every plate you send out will elevate the experience and leave guests talking long after the last bite.
THE DAY-TO-DAY:
Owns, leads and oversees daily kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.
Represent the kitchens in divisional, property or corporate meetings.
Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness within all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staff.
Manages Human Resources responsibilities for commissary kitchens 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 internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action.
Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality.
Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties.
THE IDEAL CANDIDATE:
Bachelor's Degree or relevant experience in a related field
2+ years of prior relevant experience working in a Culinary environment as a Chef
Previous experience managing employees under a collective bargaining agreement preferred
Previous experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant preferred
THE PERKS & BENEFITS:
Wellness incentive programs to help you stay healthy physically and mentally
Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more
Free meals in our employee dining room
Free parking on and off shift
Health & Income Protection benefits (for eligible employees)
Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community
VIEW JOB DESCRIPTION:
Are you ready to JOIN THE SHOW? Apply today!
