Executive Chef LAGO - Las Vegas, United States - MGM Resorts International

Description

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 Executive Chef of Lago restaurant is responsible for all aspects of the management of kitchen operations. They provide direction and leadership for the Sous Chef, and culinary team consistent with the MGM brand. They are responsible for leading the team to achieve the operational and financial goals of the department; maintaining recipe, inventory, and supply management for the kitchens; 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. All duties are performed in accordance with company policies and procedures.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• Owns, leads, and oversees daily 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. Represent the kitchens in divisional, property, or corporate meetings.
• Responsible for the execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules, and regulations for the staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation, and cleanliness within all areas of the kitchens. Responsible for the completion of all company compliance training by the kitchen staff.
• Manages Human Resources responsibilities for kitchens 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 internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs, and MEOs daily to ensure that orders are executed upon. Reacts to any feedback on guest complaints and takes any appropriate action. Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality.
• Maintains excellent knowledge of the property's food & beverage products, menu items, and equipment used to perform duties.
• Perform other job-related duties as requested.

PREFERRED:

• Previous experience managing employees under a collective bargaining agreement.
• Previous experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant.

CERTIFICATIONS, LICENSES, REGISTRATIONS:

• Food Handler Card