Executive Sous Chef - EDR (MGM National Harbor)

MGM Resorts International
Herald Harbor, MD
Sep 09, 2021
Sep 15, 2021
Full Time
Location:National Harbor, MarylandPOSITION SUMMARY:It is the primary responsibility of the Executive Sous Chef - Employee Dining Room (EDR) is to assist the Executive Chef oversee all physical aspects of kitchen operation, management of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests' expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures.POSITION RESPONSIBILITIES/DUTIES:Assist the Executive Chef with overseeing the culinary operations in EDR consistent with the strategies and vision of the property.Assist in overseeing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.Assist in overseeing the budget of the culinary aspect of EDR and P&L. Analyze and addresses areas concern and defines needs for improvement.Assists Executive Chef in monitoring overtime, staff motivation.Oversees product consistency and makes necessary modifications according to business needs.Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.Responsible for various clerical duties regarding staff and kitchen operations, ie payroll and staff files, etc.Responsible for assisting Executive Chef in monitoring food cost for their outlet, and order of all foodstuffs.Responsible for maintaining the overall cleanliness and equipment maintenance of their areas.Assists Executive Chef in preparation of menu.Takes inventory, coordinates with the Executive Chef on order and preparation of food items.Delegates work assignments.Delegates and assists in cooking of food items, supervise staff.Coordinates with Executive Chef on proper cooking and time.Responsible for service of menu - Supervise and assists in plate up, coordinates with Executive Chef on buffet. Delegates station assignments. Checks food items.Other job-related duties as requestedThis 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.SUPERVISORY RESPONSIBILITIES:Sous ChefsCooksPantry WorkersKitchen StewardsEDUCATION and/or EXPERIENCE:Required:Bachelor's Degree and/or course certification from an accredited Culinary Institute or equivalent education, training and experience.At least five (5) years of experience in related culinary field with at least three (3) years' of experience in a management or supervisory roleEffectively communicate in English, in both written and oral formsPreferred:Previous experience working in a similar resort settingCERTIFICATES, LICENSES, REGISTRATIONS:Proof of eligibility to work in the United States