Executive Sous Chef

Inspired by the colorful, aromatic markets spanning the Mediterranean and Middle East, Orla delivers an elevated, ever-evolving experience that awakens the senses and enlivens the imagination. With a focus on seafood, Orla brings creativity to life in unexpected ways — including fresh techniques to timeless classics and cross‑pollinating regional flavors.

As the Executive Sous Chef at Mandalay Bay’s Orla, you’ll be a key player in driving culinary excellence and inspiring our kitchen team to deliver outstanding dining experiences that embody the MGM brand! Your passion for leadership will empower your team to achieve ambitious operational and financial goals while ensuring seamless kitchen operations and top‑notch service.

• 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. Execute on the restaurant’s business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets.

• Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the restaurant staff. Owns 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 kitchen. Responsible for completion of all company compliance training by the restaurant staff.

• Assist Executive Chef with managing Human Resources responsibilities for the restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass 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.

• Interact with guests to ensure satisfaction and enjoyment of dining experience. React to any guest complaints and take any appropriate action. Work alongside the service team to ensure a seamless service experience between kitchen and dining room.

• Maintain excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties.

• Bachelor’s Degree or equivalent experience.

• 2+ years of prior relevant experience working in a culinary environment as a Chef preferred.

• Previous experience managing employees under a collective bargaining agreement preferred.

• Bilingual, English as the primary or secondary language preferred.

• Wellness incentive programs to help you stay healthy physically and mentally.

• Access to company hotel, food & beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more.

• Free meals in our employee dining room.

• Free parking on and off shift.

• Health & Income Protection benefits (for eligible employees).

• Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community.

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Job Description:

The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing