Sous Chef - Employee Dining Room - The Cosmopolitan
Core
Lead culinary operations for the employee dining room, ensuring food quality, safety, and operational excellence for MGM Resorts staff.
Role type
Sous Chef (Employee Dining)
Builds
Daily meals and food service for hotel employees
Domain
Hospitality / Food & Beverage
Required skills
supervisory culinary leadership, food safety standards, inventory management, menu planning, team training, cost control
Preferred skills
union/CBA environment experience, ServSafe certification
Technologies
POS systems, inventory management software
Responsibilities
Train kitchen staff on job responsibilities, ensure proper requisition processing and product labeling, maintain base sauces and stocks, control purchasing and inventory, prepare kitchen schedules, assist Executive Chef with profit and people goals
Seniority
Mid-level, hands-on IC
