Sr Mgr Exec Chef Restaurant

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

Job Profile Title:

Sr Mgr Exec Chef Restaurant

Job Code:

19717

Profile Title:

19717 Sr Mgr Exec Chef Restaurant

Grade / Band:

L2

FLSA Status:

Exempt

The Commissary Executive Chef is responsible for all aspects of the management of the commissary kitchen operations. They provide  direction and leadership for the Commissary Sous Chef, Commissary Assistant Chef and the Commissary culinary team consistent with  the MGM brand. 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; overall cost controls; 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 to company policies and procedures.

Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control,  guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.  Represent the commissary kitchens in divisional, property or corporate meetings.

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

Manages Human Resources responsibilities for commissary 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 executed upon. Reacts to any feedback on guest complaints and takes any 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’s food & beverage products, menu items and equipment used to perform duties.

Perform other job-related duties as requested.

Performs other job-related duties as requested.

Proof of eligibility to work in the United States

Bachelor degree or equivalent experience and 2+ years of prior relevant experience

Required

2+ Years of Prior Relevant Experience

Prior relevant experience

Required

Previous experience managing employees under a collective bargaining agreement.

Preferred

Previous experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant.

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