Executive Chef at TAP Sports Bar - MGM Springfield

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:

As an Executive Chef in TAP Sports Bar, you will be responsible for all aspects of the management of the commissary kitchen operations. You will provide direction and leadership for the Commissary Sous Chef, Commissary Assistant Chef and the Commissary culinary team consistent with the MGM brand. You 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 to company policies and procedures. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.

THE DAY-TO-DAY:

• Owns, leads and oversees daily commissary 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 commissary kitchens in divisional, property or corporate meetings.
• Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and  regulations for the commissary staff. Owns department 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 the kitchens. Responsible for completion of all company  compliance training by the commissary kitchen staff.
• Manages Human Resources responsibilities for commissary 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 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 a seamless execution of product delivery between kitchens inclusive of time  standards, recipe specifications, and quality.
• Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties.
• Perform other job-related duties as requested.

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MINIMUM REQUIREMENTS:

• Bachelor degree or equivalent experience and 5+ years of prior relevant experience.
• 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.
• Bilingual, English as the primary or secondary language.