Job Description

Location:

Robinsonville, Mississippi

PRIMARY PURPOSE:
Responsible for providing direction and leadership for the property Culinary team consistent with the MGM brand. In Collaboration with the COE of F & B Strategy will drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling and training of the staff; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed in accordance to company policies and procedures.

PRINCIPAL DUTIES AND RESPONSIBILITIES:
- Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure sustainability of initiatives. Collaborate with the F&B COE Culinary team on initiatives, programs or concepts as needed.

- Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules and regulations for the culinary staff.

- Interview, select, train, supervise, counsel and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development.

- Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such change.

- Utilize resources provided by COEs to manage COGs, drive profits, manage labor, and control expenses.

MINIMUM REQUIREMENTS:
- Bachelor's degree in a related field, or equivalent experience. - Four (4) or more years of prior relevant experience.

PREFERRED:
- Previous experience managing employees under a collective bargaining agreement.
- Previous experience working in a similar resort setting.
- Ability to communicate in Spanish and or Asian Languages.
- Previous leadership experience at a multiple-outlet property with large-scale luxury Banquet business.
- Associates Degree in Culinary Arts or recognized formal certified training program from a national culinary association.

CERTIFICATIONS, LICENSES, REGISTRATIONS:
- Food Handler Card