Las Vegas, NevadaThe SHOW comes alive at MGM Resorts InternationalHave 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:As the Executive Chef of Scarpetta, you will command the culinary vision and main commissary operations of an iconic destination on the Las Vegas Strip. Leading a high-caliber team including the Sous Chef, Assistant Chef, and culinary staff, you will blend Scarpetta's signature Italian sophistication with the bold energy of The Cosmopolitan and MGM Resorts. In this role, you will drive operational excellence, master financial targets, mentor talent, and deliver unforgettable dining experiences.THE DAY-TO-DAY: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 profitabilityRepresent the commissary kitchens in divisional, property or corporate meetingsResponsible 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 within all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staffManages 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 commitmentInteracts 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 qualityMaintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform dutiesTHE IDEAL CANDIDATE:21 years of age or older3+ years of experience directing high-volume or fine-dining kitchen operations as an Executive ChefPrevious experience managing employees under a collective bargaining agreementBachelor’s degree preferredPrevious experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant preferredBilingual, English as the primary or secondary language preferredTHE PERKS & BENEFITS:Wellness incentive programs to help you stay healthy physically and mentallyAccess to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and moreFree meals in our employee dining roomFree parking on and off shiftHealth & Income Protection benefits (for eligible employees)Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the communityVIEW JOB DESCRIPTION: https://mgmresorts.marketpayjobs.com/ShowJob.aspx?EntityID=2&jobcode=19717Are you ready to JOIN THE SHOW? Apply today!