THE JOB:Step into the spotlight as Executive Chef at Michael Mina inside Bellagio, where innovation, luxury, and unforgettable dining come together on every plate! Lead a high-performing culinary team with passion and vision while driving exceptional execution, elevated guest experiences, and world-class standards in one of Las Vegas' premier dining destinations. If you're ready to inspire excellence, push creative boundaries, and leave a lasting impression with every service, this is the opportunity for you.
THE DAY-TO-DAY:- Owns, leads and oversees daily 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 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.
- 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.
THE IDEAL CANDIDATE:
- Bachelor's Degree or relevant experience in a related field
- 2+ years of prior relevant experience working in a Culinary environment as a Chef
- Previous experience managing employees under a collective bargaining agreement preferred
- Previous experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant preferred
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
- 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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Department Outlet Culinary Leadership Role Executive Chef Locations Michael Mina Yearly salary $100,000 - $120,000
