Mgr Exec Sous Culinary

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

Job Profile Title:

Mgr Exec Sous Culinary

Job Code:

12576

Business_Title

Mgr Exec Sous Chef Restaurant - Gymkhana

Profile Title:

12576 Mgr Exec Sous Culinary

Grade / Band:

L1

FLSA Status:

Exempt

The purpose of the Restaurant Executive Sous Chef Manager is to assist the Restaurant Executive Chef in providing direction and leadership for the Assistant Chef and the Restaurant Kitchen team consistent with the MGM brand. They are responsible for supporting the Executive Chef in executing the culinary vision with a deep understanding of Indian cuisine and its diverse regions and traditions. The role ensures the delivery of authentic, high-quality dishes with consistency and precision, contributing to a luxury dining experience. The candidate is responsible for leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen, 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 with company policies and procedures.

Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards. Execute on the restaurant’s business plan and assist the Executive Chef with developing and executing tactics to achieve goals and targets.

Assist the Executive Chef in the development and consistent execution of menus that reflect the richness and diversity of Indian cuisine, while meeting the standards and expectations of a refined dining environment.

Support the Executive Chef in training the culinary team in executing traditional Indian cooking methods, including dum, bhunao, tandoor, and tawa techniques. With special attention to balancing spice flavors and traditional cuisine preparation.

Lead and oversee daily production of tandoori items, kebabs, curries, biryani, sabzi, and accompaniments.

Support the creation and execution of special menus aligned with Indian festivals, seasonal availability, and regional celebrations, respecting culinary traditions and guest expectations.

Collaborate with the service and beverage team to ensure food pairings complement traditional Indian flavors, creating a harmonious guest experience across courses.

Responsible for execution of policies, operating procedures, 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 within all areas of the kitchen. Responsible for completion of all company compliance training by the restaurant staff.

Assist Executive Chef with managing Human Resources responsibilities for Restaurant 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.

Interact with guests to ensure satisfaction and enjoyment of dining experience. React to any guest complaints and take any appropriate action. Work alongside the service team to ensure seamless service experience between the kitchen and dining room.

Maintains excellent knowledge of the venue’s 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

2+ Years of Prior Relevant Experience

Required

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 relevant experience

Preferred

Previous experience managing employees under a collective bargaining agreement.

Preferred

Experience serving as Sous Chef or equivalent in a premium, high-end fine dining Indian restaurant.

Preferred

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

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 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.

Effective listening abilities and be able to make strong judgment calls.

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