Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $100,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
flexible scheduling
Job Description
Fontainebleau Las Vegas is a renowned luxury hotel and casino known for its exceptional service, exquisite culinary offerings, and vibrant atmosphere. As a premier destination in the hospitality industry, it combines high-end accommodations with world-class dining experiences to deliver unforgettable moments for its guests. The company places a strong emphasis on diversity, inclusion, and fostering a positive work environment where team members are empowered and respected. Their commitment to excellence is reflected not only in their service and facilities but also in the professional growth and development opportunities they provide to their employees. The Executive Sous Chef position at Fontainebleau... Show More
Job Requirements
- Must be at least 21 years of age
- Bachelor's degree or culinary degree in a related field or equivalent combination of education and experience
- Three or more years of relevant experience in a luxury property
- Certified Food Protection Manager Certification
- Previous leadership experience in the culinary field
- Complete knowledge of health and safety regulations
- Basic knowledge of Microsoft Office software
- In-depth skills and knowledge of kitchen operations, especially large-volume production
- Extensive kitchen technical knowledge and current culinary trends
- Knowledge, understanding, and compliance with policies and procedures, job descriptions, statutory requirements regarding health and safety, sanitation, chemical usage, fire procedures, and HACCP
- Ability to provide leadership and direction
- Excellent customer service and interpersonal skills
- Ability to lead and mentor a team
- Excellent organizational skills
- Willingness to work flexible schedule including nights and weekends
- Ability to work in fast-paced, busy, and stressful environment
- Ability to qualify for required licenses and permits
- Ability to read, interpret, and communicate in English
- Physical ability to lift and move up to 50 pounds and perform various physical tasks in the kitchen environment
Job Qualifications
- Bachelor's degree or culinary degree in a related field or equivalent combination of education and experience
- Three or more years of relevant experience in a luxury property
- Certified Food Protection Manager Certification
- Previous leadership experience in the culinary field
- Complete knowledge of health and safety regulations
- Basic knowledge of Microsoft Office software
- In-depth skills and knowledge of kitchen operations, especially large-volume production
- Extensive kitchen technical knowledge and current culinary trends
- Knowledge and compliance with health, safety, sanitation, chemical usage, fire procedures, and HACCP
- Creative and innovative with menu development skills
- Ability to execute staffing guidelines to maximize efficiency
- Strong knowledge of menu preparation and presentation
- Excellent interpersonal and customer service skills
- Ability to lead, mentor, and motivate a team
- Excellent organizational skills and attention to detail
- Willingness to work a flexible schedule including nights and weekends
- Ability to work in fast-paced, busy, and stressful environments
Job Duties
- Partner with the Executive Chef to lead all kitchen staff responsible for daily food preparation
- Place food and supply orders based on business levels
- Check mise en place of food for quality before service and inspect presentation
- Assist the Executive Chef with menu writing, inventories, pricing, and requisitioning
- Plan and execute training programs on sanitation, safety, and menu planning
- Maintain standards of quality, cost, presentation, and flavor of foods
- Ensure maintenance and upkeep of kitchen and equipment
- Consult with dining service personnel during daily line-ups
- Assist in maintaining kitchen security
- Train and evaluate kitchen personnel, providing feedback to motivate
- Collaborate with Procurement team for sourcing and purchasing
- Report member and guest comments to Executive Chef and assist in resolution
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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