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 is responsible for all aspects of the kitchen operation to maintain and develop high quality food and acts as a liaison between the restaurant and the hotel. All duties are to be performed in accordance with departmental and MGM Resorts policies, practices, and procedures.

PRINCIPAL DUTIES AND RESPONSIBLITIES:

• Supervise food prep and presentation and ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly.
• menu development and completion.
• Communicate with chefs, management, employees and guest efficiently with proper reporting and meetings.
• Understands P&L statements and maintains budgeted labor costs as well as potential food cost.
• Understands and utilize Stratton warren system properly for purchasing, release orders, and cost transfers. Must expedite all food order and ensure the proper inventory levels.
• Maintains a hygiene level above that required by the local health department and ensures that food sanitation, safety. And proper food handling functions are practiced on a daily basis.
• Performs other related duties as requested.

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

SUPERVISION:

• Exec Sous
• Assistant Chef
• Master Cook
• Cook
• Helper
• Pantry
• Runner
• Baker

MINIMUM REQUIREMENTS:

• Must have High School Diploma or equivalent.
• Bachelor’s degree in a related field or equivalent education and experience
• Six (6) years experience in high volume fine dining, preferably strong food knowledge, preferably in a hotel/casino environment, including supervisory/management experience.
• Extensive skill, knowledge and experience in all aspects of the kitchen operation, interpersonal service skills, organization skills to plan time effectively.