Executive Chef Fallen Oak – Beau Rivage Position Available In Harrison, Mississippi
Tallo's Job Summary: The Executive Chef position at Fallen Oak - Beau Rivage involves leading a team to create exceptional culinary experiences for top-tier guests worldwide. Responsibilities include overseeing daily kitchen operations, budgets, menu strategies, and maintaining high cleanliness standards. Ideal candidates have a Bachelor's degree, 2+ years of leadership experience, and are 21+. Benefits include wellness programs, discounts, and education reimbursement.
Job Description
Executive Chef Fallen Oak – Beau Rivage locations
Property – Beau Rivage
time type
Full time
posted on
Posted 2 Days Ago
job requisition id
262370 The SHOW comes alive at MGM Resorts International Have 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 in Fallen Oak, our award-winning Golf Course, you will lead a team to craft unforgettable experiences for our Noir and other Top-Tier guests all over the world using your culinary expertise.
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 profitability. Represent 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. 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 staff. Interacts 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 quality. Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties.
THE IDEAL CANDIDATE
Is 21+ years of age
Has a Bachelor’s degree or 4+ years of Food and Beverage Experience
Has 2+ years of Food and Beverage Leadership
THE PERKS & BENEFITS
Wellness incentive programs to help you stay healthy physically and mentally
Access 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 more.
Health and Income protection (for eligible employees)
Education Reimbursement programs
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