Sr Mgr Exec Chef Culinary Ops

J  o  b    D  e  s  c  r  i  p  t  i  o  n

Job Profile Title:

Sr Mgr Exec Chef Culinary Ops

Job Code:

12573

Business_Title

Sr Mgr Exec Chef Restaurant - Gymkhana

Profile Title:

12573 Sr Mgr Exec Chef Culinary Ops

Grade / Band:

L2

FLSA Status:

Exempt

The Sr Mgr Executive Chef is responsible for all aspects of the management of the kitchen operations. They provide direction and leadership for the Sous Chef, Asst Chef and culinary team consistent with the MGM Brand and Indian Cuisine. The Sr Mgr Executive Chef ensures the delivery of authentic, high-quality Indian cuisine dishes presented with refinement and creativity, aligning with a luxury dining experience. They 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. In addition, they will overall cost controls, monitoring the performance, scheduling and training of the staff, executing initiatives as implemented by property F&B leadership and 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 with company policies and procedures.

Owns, leads, and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, and guest service standards. Represent the kitchens in divisional, property, or corporate meetings.

Develop and execute, in collaboration with the Corporate Team at Gymkhana, menus that mirror the intricacies of Indian cuisine while adapting to the expectations of a fine dining environment. Special menus will be created that reflect cultural events, regional festivals, and seasonal ingredients, incorporating appropriate dietary practices and guest preferences.

Responsible for the 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 within all areas of the kitchens. Responsible for the completion of all company compliance training by the commissary kitchen staff.

Lead the culinary team in applying traditional Indian cooking techniques, ranging from slow cooking and layering of spices to live-fire methods with specialized equipment, while ensuring consistency with each dish.

Oversee the Tandoor and Indian Cuisine Program, which includes kebabs, tikka, Nashta, curries, biryani, sabzi, and condiments. All while ensuring adherence to traditional techniques and maintaining authenticity in flavor and presentation across all dishes.

Train and mentor team members in the preparation and handling of traditional tandoor-baked breads, emphasizing dough fermentation, hand-stretching techniques, and correct tandoor operation to ensure consistency, texture, and authenticity. Key breads include Naan, Garlic Naan, Roti, Lachha Paratha, Kulcha, Amritsari Naan.

Train the culinary staff in traditional spice blending, regional cuisine cooking techniques, and proper use of equipment.

Partner closely with service leadership, and beverage teams to create a cohesive guest experience that highlights the richness of Indian dishes paired with traditional Indian beverages.

Manages Human Resources responsibilities for 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 are executed. React to any feedback on guest complaints and takes 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 food & beverage products, menu items and equipment used to perform duties.

Performs other job-related duties as requested

Proof of eligibility to work in the United States

Bachelor's Degree

Preferred

4+ Years of Prior Relevant Experience

Hands-on experience in authentic Indian cuisine, with strong working knowledge of regional traditions and techniques, and demonstrated knowledge of culinary authenticity

Required

6+ Years of Prior Relevant Experience

Hands-on experience in authentic Indian cuisine, with strong working knowledge of regional traditions and techniques, and demonstrated knowledge of culinary authenticity

Preferred

Prior Experience as Executive Chef in a premium, high-end fine dining Indian restaurant.

Required

Certification, Diploma, or Degree with an Indian Culinary Institute, focus on Applied & Theoretical culinary training in regional Indian cuisines and professional kitchen operations.

Required

Previous experience managing employees under a collective bargaining agreement.

Preferred

Bilingual, English as the primary or secondary language.

Preferred

Complete knowledge of health and safety regulations.

Knowledge of all products, menu items and equipment used to perform these duties.

Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs.

Strong overall knowledge of menu preparation and presentation.

Excellent interpersonal skills to deal effectively with guests, management, employees and other outside contacts.

Excellent customer service skills.

Able to lead and mentor a team.

Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.

Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.

Balancing

X

Bending

X

Carrying 10 pounds

X

Clear speech - simple

X

Clear speech - complex

X

Climbing

X

Distant vision

X

Driving

X

Flexibility - upper body

X

Flexibility - lower body

X

Hearing/Listening

X

Kneeling

X

Lifting 10 pounds

X

Near vision

X

Normal vision

X

Pushing/Pulling

X

Reaching

X

Sitting

X

Standing

X

Typing

X

Walking

X

Communication - verbal

X

Communication - written

X

Confined area

X

Contacts - works alone

X

Contacts - works around others

X

Contacts - works with others

X

Exposure to dust / dirt

X

Exposure to fumes / odors

X

Extreme cold

X

Extreme heat

X

Fast pace

X

Hazardous conditions - chemicals

X

Hazardous conditions - high structures

X

Hazardous conditions - high voltage

X

Indoors

X

Noise levels - low to moderate

X

Noise levels - high

X

Office conditions

X

Outdoors

X

Restricted area

X

Shifts

X

Smoke

X

Travel

X

Wet/Humid

X

Analytical

X

Clerical

X

Comprehension

X

Crisis incidents

X

Customer service

X

Decision making

X

High pressure

X

Judgment

X

Long hours

X

Math skills - advance

X

Math skills - basic

X

Organization

X

Reading - simple

X

Reading - complex

X

Repetition

X

Tight deadlines

X

Writing - simple

X

Writing - complex

X