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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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They share responsibility for: leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; 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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What you can expect from working at Perry’s:Full time earning potentialFlexible schedulesEmployee dining discountsOutstanding training and development programsAdvancement and growth opportunitiesInsurance benefit plansA dynamic work environment based upon professionalism, respect and teamworkThe Sous Chef position is about:Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager.
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Three to five years of high volume full-service restaurant management experience preferred. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.
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Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
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Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
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Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Ability to sit or stand for extended periods of time and work in a restaurant environment.
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Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.
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Assist Executive Chef with fostering guest satisfaction through hands-on, lead-by-example management. Minimum 2 years of culinary management experience in an upscale/fine dining setting.
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Lead and oversee 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.
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Responsible for the overall success of the Food and Beverage Kitchen department including, staffing, menu planning, ordering, vendor management, food production, staff training and development, inventory, catering and budgeting, and guest satisfaction.
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Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment.
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Multi-unit restaurant/banquet experience helpful. Associate’s degree (AA) or equivalent from two-year college or technical school preferred in hotel and restaurant management and/or key leadership role.
$85,000 - $100,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday
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