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

PRIMARY PURPOSE:

The Restaurant Executive Chef is responsible for all aspects of the management of the restaurant kitchen operations. They providedirection and leadership for the Restaurant Sous Chef, Assistant Chef and the Restaurant culinary team consistent with the MGMbrand. 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 thestaff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with MGM Resortsservice standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed inaccordance to company policies and procedures.

• Owns, leads and oversees daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guestservice 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 andregulations for the restaurant staff.
• Owns restaurant's execution of F&B and/or company-wide initiatives and programs. Maintain thehighest standards of health, sanitation and cleanliness with in all areas of kitchen.
• Responsible for completion of all companycompliance 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 andsuccession planning process that encompass the company's diversity commitment; adherence to the company's status quo third partyrepresentation philosophy; compliance with company policies, legal requirements, employment law, and collective bargainingagreements.
• Interacts with guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes anyappropriate action.
• Collaborate with General Manager and service team to ensure a seamless service experience between kitchen anddining room.
• Maintains excellent knowledge of venue's food & beverage products, menu items and equipment used to perform duties.

MINIMUM REQUIREMENTS:

• Bachelor's Degree or equivalent experience as a Chef.
• 2+ Years of Prior Relevant Experience as a Chef in a High-Volume environment.

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.