Senior Executive Manager Chef of South End Market - MGM Springfield

The Role

The Senior Executive Manager Chef of South End Market position at MGM Resorts International seeks individuals who can lead kitchen operations, foster a collaborative environment, and deliver exceptional culinary experiences.

Responsibilities

• 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.
• Represents 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.
• Maintains the highest standards of health, sanitation, and cleanliness within all areas of the kitchens.
• Manages human resources responsibilities for commissary kitchens, including creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction; quality hiring, training, and succession planning process that encompasses 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 orders are executed upon.
• Collaborates with divisional Directors, Executive Chefs, and kitchen team to ensure 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.
• Performs other job-related duties as requested.

Requirements

• 2+ years of prior relevant experience.
• 3-5 years of managerial experience, preferably in a unionized environment, with a proven ability to lead teams, coach employees, manage performance, and drive operational excellence.
• PREFERRED: Preferred knowledge of union labor relations and collective bargaining agreements, including contract interpretation, grievance resolution, and collaboration with union representatives and management.

Qualifications

• Education: Bachelor's degree in Culinary Arts, Hotel Management, or related field.
• Experience: 2+ years of relevant experience.
• Skills: Strong leadership skills, ability to manage a team, and a passion for food and hospitality.

Benefits

• Healthcare, financial and time off benefits.
• Wellness incentive programs.
• Discounts on company hotel, food and beverage, retail, and entertainment.
• Volunteer opportunities in the community.

Pay

The pay range for this role is: $74,300.00 - $99,000.00. This range represents a good faith estimate of the salary range that MGM reasonably expects to pay for the position upon hire. The actual salary offer will take into account a wide range of factors, including location.