Executive Sous Chef - Round Table Buffet

4w1 month ago

MGM Resorts International

Henderson, US · Full-time · $65,000 – $85,000

About this role

As the Executive Sous Chef at Excalibur's Round Table Buffet, you'll be the driving force behind our culinary success, inspiring and leading a passionate kitchen team aligned with the prestigious MGM brand. You'll share the thrill of achieving operational and financial goals while maintaining top-notch standards for recipes, inventory, and staff performance.

Day-to-day, you will lead and oversee daily restaurant kitchen operations, including fiscal budgets, labor productivity, scheduling, inventory control, and guest service standards. You'll execute the restaurant's business plan and assist the Executive Chef with developing and implementing tactics to achieve short-term profitability and targets.

You will own the execution of policies, operating procedures, training programs, and company-wide initiatives, while maintaining the highest standards of health, sanitation, and cleanliness. You'll also assist with Human Resources responsibilities, creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.

This role offers the opportunity to work alongside a dedicated service team to ensure a seamless dining experience between kitchen and dining room. Join us in shaping unforgettable dining experiences that elevate guest satisfaction and make every meal at Excalibur truly exceptional.

Requirements

Bachelor's Degree or equivalent experience
2+ years of prior relevant experience working in a culinary environment as a Chef preferred
Previous experience managing employees under a collective bargaining agreement preferred
Previous experience working in a high-volume restaurant or luxury/fine-dining restaurant preferred
Proven ability to lead and inspire a kitchen team in a fast-paced environment
Strong knowledge of food safety, sanitation, and health code standards
Demonstrated financial acumen with budgets, labor productivity, and inventory control

Responsibilities

Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, and inventory control
Execute the restaurant's business plan and assist the Executive Chef with developing and implementing tactics to achieve goals and targets
Own execution of policies, operating procedures, training programs, directives, menus, and rules for the restaurant staff
Maintain the highest standards of health, sanitation, and cleanliness within all areas of the kitchen
Assist with Human Resources responsibilities including hiring, training, performance feedback, and succession planning
Interact with guests to ensure satisfaction and enjoyment of the dining experience, reacting to complaints as needed
Work alongside the service team to ensure a seamless service experience between kitchen and dining room
Maintain excellent knowledge of venue's food and beverage products, menu items, and equipment

Benefits

Wellness incentive programs to help you stay healthy physically and mentally
Access to company hotel, food and beverage, retail, and entertainment discounts
Discounts with company partners on 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, networking, and volunteer opportunities