Executive Sous Chef - In Room Dining - Aria

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 a leadership role where culinary excellence and operational precision come together. As Restaurant Executive Sous Chef, you will partner with the Executive Chef to lead the kitchen team, bring the restaurant’s culinary vision to life, and drive exceptional execution. You will help oversee daily operations, develop talent, and champion quality, consistency, labor, inventory, and cost controls while fostering a culture of collaboration, accountability, and excellence. Join MGM Resorts and play a key role in creating an elevated culinary experience 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: Must be 21+ years of age Bachelor’s degree or equivalent combination of education required 2+ years of relevant culinary leadership experience Previous experience managing employees in a collective bargaining/union environment Previous experience in a high-volume restaurant, luxury hospitality, or fine-dining environment Proven ability to lead, develop, and inspire a culinary team while maintaining exceptional standards for quality, consistency, and guest experience 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!