Executive Sous Chef - MGM Springfield

Are you a passionate culinary leader who thrives in a fast-paced, high-energy environment? MGM Resorts is seeking an exceptional Fine Dining Executive Sous Chef to help lead our kitchen operations and deliver unforgettable dining experiences.

In this key leadership role, you will partner with the Restaurant Executive Chef to inspire, coach, and develop a talented culinary team while upholding the exceptional standards of the MGM brand. You will play an integral part in driving operational excellence, maintaining quality and consistency, and creating memorable experiences for every guest.

THE DAY-TO-DAY:

• Lead and oversee daily restaurant 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 restaurant’s 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 restaurant staff. Owns restaurant’s 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.

THE IDEAL CANDIDATE:

• Has Bachelor's Degree or equivalent experience required.
• Preferred 5-6 years of hands-on, scratch kitchen cooking experience in a high-volume culinary environment.
• Preferred 3 years of culinary leadership or management experience, with a proven ability to lead, develop, and motivate kitchen teams.

THE PERKS & BENEFITS:

• Healthcare, financial and time off 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
• Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community
• Company-issued uniform and dry-cleaning

VIEW JOB DESCRIPTION:

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