Our Company has one exciting mission: To entertain the human race and provide an unforgettable escape. Delivering excellence for our guests, and contributing to building and sustaining our communities, requires collaboration from diverse teams of world-class talent. Our iconic MGM Resorts brands offer a wide variety of exciting career opportunities, each with access to unlimited growth.

Primary Responsibilities:

Provide support to the property Lead Chef in providing direction and leadership for the property culinary team consistent with the MGM brand. They are responsible for leading their segments of the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling and training of the staff; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed in accordance to company policies and procedures.

• Oversee culinary leadership in assigned areas, including establishment and achievement of profit objectives and desired standards of food quality, culinary execution, cleanliness, safety and other brand standards.

• Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules and regulations for the culinary staff.

• Interview, select, train, supervise, counsel and coach room chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development.

• Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such change.

• Utilize resources provided by COE's to manage COGs, drive profits, manage labor, and control expenses.

Minimum Requirements:

• Bachelor's Degree or equivalent experience in Culinary Arts or recognized formal certified training program from anational culinary association.

• 4 Years of Prior Relevant Experience.