Executive Chef - Aria

Become one of the stars behind the S.H.O.W. and become part of the world's most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race.

THE JOB:

The Restaurant Executive Chef is responsible for all aspects of the management of the restaurant kitchen operations. They provide direction and leadership for the Restaurant Sous Chef, Assistant Chef and the Restaurant culinary team consistent with the MGM brand. They are responsible for leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; overall cost controls; 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.

THE DAY-TO-DAY:

• Owns, leads and oversees daily restaurant 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

• Co-own (with General Manager) the restaurant's business plan and represent the restaurant in divisional, property or corporate meetings.

• Responsible for execution of policies, operating procedures, pricing initiatives, 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

• Manages Human Resources responsibilities for Restaurant kitchen 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. Collaborate with General Manager and 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

WHAT YOU MUST HAVE:

• Bachelor's degree in a related field, or equivalent work experience

• Two (2) or more years of prior relevant experience

• Flexibility to work varied shifts, including weekends and holidays

WHAT WILL MAKE YOU STAND OUT:

• Restaurant experience ranging, such as minimum 3 years fine-dining, 2 years casual dining, 1 year quick service, with emphasis on fine-dining restaurant

• More than 3 years of Executive Sous Chef experience

• Previous experience working in a high-volume restaurant

• Experience managing employees under a collective bargaining agreement

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.

• Healthcare, financial, and time off benefits including 401K Matching.

• Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community.

Are you ready to JOIN THE SHOW? Apply today!