Executive Sous Chef DPrime - MGM Grand Detroit

Detroit, Michigan – MGM Resorts International offers a workplace full of excitement, diversity, and entertainment. Join a team that creates unique, show-stopping experiences for guests at one of the world’s most fascinating industries.

About the role

DPrime Steakhouse, the premier fine dining destination at MGM Grand Detroit, is seeking a visionary Executive Sous Chef to assist in leading our world-class kitchen team. In this pivotal leadership role, you will work hand-in-hand with the Executive Chef to drive operational and financial excellence, managing everything from inventory and labor productivity to hand-crafting exceptional culinary experiences. If you are a resilient culinary leader dedicated to maintaining the highest standard of health and sanitation, executing strategic food and beverage initiatives, and delivering an unforgettable, five-star guest experience, we invite you to step into the spotlight and help us move the needle in luxury hospitality.

Responsibilities

• Assist in overseeing daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability.
• Execute policies, operating procedures, training programs, directives, menus, rules, and regulations for the restaurant staff.
• Own the 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.
• Ensure completion of all company compliance training by the restaurant staff.
• Assist management with Human Resources responsibilities, including creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect, and employee satisfaction.
• Interact with guests to ensure satisfaction and enjoyment of the dining experience; react to any guest complaints and take appropriate action.
• Work alongside the service team to ensure a seamless service experience between kitchen and dining room.
• Maintain excellent knowledge of the venue’s food & beverage products, menu items, and equipment used to perform duties.

Requirements

• Bachelor’s degree or equivalent work experience.
• Two years of prior relevant culinary management experience preferred.
• Previous experience managing employees under a collective bargaining agreement preferred.

Benefits

• Health & Income Protection Benefits (for eligible employees).
• Various programs and networking opportunities to help you get promoted.
• Access to a variety of company hotel, food and beverage, retail, and entertainment discounts.
• Free access to our employee fitness center.
• Free meals in our employee dining room.
• Free parking.
• Wellness incentive programs to help you stay healthy physically and mentally.
• Volunteer opportunities to give back to the community.