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 andregulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintainthe highest standards of health, sanitation and cleanliness with in all areas of the kitchens. Responsible for completion of all companycompliance training by the commissary kitchen staff.
• Manages Human Resources responsibilities for commissary kitchens to include: creating a work environment that promotesteamwork, 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 statusquo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collectivebargaining agreements.
• Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure thatorders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action. Collaborate with divisionalDirectors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of timestandards, 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 Cuisine
• 5 (Five) years of experience as an Executive Chef