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Coordinate the selection, training, development, and evaluation of employees and managers in the Culinary Division through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
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Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up. At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style. Graduate of an accredited culinary program is a plus.
$65,500 - $70,000 a yearFull-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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Continued career development and growth opportunities. Extensive and well-rounded training program. Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k.
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They are responsible for leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; 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.
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At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment. Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up.
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Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up. At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment.
Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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They are responsible for leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; overall cost controls; monitoring the performance, scheduling and training of the staff; and ensuring high customer satisfaction and an exceptional guest experience.
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Completion of technical or culinary program or training, or equivalent of 4-5 years of demonstrated leadership in kitchen or food service management experience. Supervises day-to-day activities of back of the house associates and manages employee relations, coaching and counseling, and training and development.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional areas.
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At least 2 years of Culinary Management experience in a full-service, structured establishment. Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a Do Whatever It Takes Attitude and a hands-on, lead by example management style.
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At least 2 years of Culinary Management experience in an. At least 2 years of Culinary Management experience in an. upscale / fine dining establishment. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
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Strong communication, leadership, and conflict resolution skills. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
$60,000 - $70,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment. Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.
$85,000 - $100,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Stable and progressive work history; Strong work ethic. Generous employee discounts on dining, retail, amusements, and hotels. Oversee weekly and monthly inventories, and ordering of food and supplies.
$90,000 - $100,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago
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