Become one of the stars behind The SHOW and become part of the world's most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race.

PRIMARY PURPOSE:As the culinary maestro of Yellowtail at Bellagio, the Executive Chef orchestrates every facet of kitchen operations with finesse and precision. With a keen eye for culinary excellence, they provide unwavering guidance and inspiration to the Commissary Sous Chef, Commissary Assistant Chef, and the entire culinary team, embodying the essence of the MGM brand.PRINCIPAL DUTIES & RESPONSIBLITES: 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 with in all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staff.Manages Human Resources responsibilities for commissary kitchens 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.

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.MINIMUM REQUIREMENTS:5 (Five) years of Commissary - Japanese Cuisine5 (Five) years of experience as an Executive ChefJob SummaryJob number: 249131Date posted : 2024-04-17Profession: Food and BeverageEmployment type: Full Time.