Executive Chef Employee Dining Room - MGM National Harbor
Core
Lead high-volume Employee Dining Room operations, managing culinary production, fiscal budgets, and workforce for MGM's internal staff.
Role type
Executive Chef (Employee Dining Room)
Builds
High-volume commissary kitchen operations for internal workforce
Domain
Hospitality / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Operational leadership, fiscal budget management, labor productivity optimization, menu strategy design, sanitation compliance, team management, scheduling, inventory control, policy execution, training program development, HR management, guest service management, BEO/SEO/MEO review, cross-functional collaboration
Preferred skills
Experience managing employees under a collective bargaining agreement
Technologies
None stated
Responsibilities
Own daily commissary kitchen operations including fiscal budgets, labor productivity, scheduling, and inventory control; Maintain highest standards of health, sanitation, and cleanliness; Manage HR responsibilities including hiring, training, performance feedback, and succession planning; Interact with guests to ensure satisfaction and review daily orders (BEOs, SEOs, MEOs); Collaborate with divisional Directors and kitchen teams on product delivery and quality standards
Seniority
Senior, hands-on IC