Director - Assistant Executive Chef - Detroit

Join The Show At MGM Resorts International

Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests.

The job is 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 with company policies and procedures.

The day-to-day includes :

• 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 COE's to manage COGs, drive profits, manage labor, and control expenses.

The ideal candidate will possess over 4 years of relevant experience in the culinary field, preferably holding a Bachelor's Degree. They will have a comprehensive understanding of all aspects of culinary concept planning, production, presentation, service, and controls.

This individual will demonstrate strong collaboration skills, enabling them to effectively contribute to strategic projects and initiatives. They will have a proven ability to develop and maintain operational processes that optimize efficiency while ensuring adherence to established food quality standards across multiple restaurant concepts.

Additionally, the candidate will possess the aptitude to influence and drive collaboration at various organizational levels, forging strong relationships both internally and externally.

The perks and benefits include :