Executive Chef (Tunica) - Robinsonville - job 677429

MGM Resorts

Date: 04/08/2021

City: Robinsonville, Mississippi

Employment type: Full-time

Location:


Robinsonville, Mississippi


PRIMARY PURPOSE:


The Restaurant Executive Chef is responsible for all aspects of the management of the restaurant kitchen operations. They provide direction and leadership for the Restaurant Sous Chef, Assistant Chef and the Restaurant culinary team consistent with the MGM brand. They are responsible for leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; 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.


PRINCIPAL DUTIES AND RESPONSIBILITIES:



  • Owns, leads and oversees daily restaurant 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. Co-own (with General Manager) the restaurant's business plan and represent the restaurant in divisional, property or corporate meetings.

  • Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant's 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 kitchen. Responsible for completion of all company compliance training by the restaurant staff.

  • Manages Human Resources responsibilities for Restaurant kitchen 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 guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Collaborate with General Manager and service team to ensure a seamless service experience between kitchen and dining room.

  • Maintains excellent knowledge of venue's food & beverage products, menu items and equipment used to perform duties.


MINIMUM REQUIREMENTS:



  • Bachelor's degree in a related field, or equivalent experience.

  • Two (2) or more years of prior relevant experience.


PREFERRED:



  • Previous experience managing employees under a collective bargaining agreement.

  • Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant. - Bilingual, English as the primary or secondary language.


CERTIFICATIONS, LICENSES, REGISTRATIONS:



  • Food Handler Card.





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