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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $70,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Job Description
Fontainebleau Las Vegas is a renowned luxury hotel and entertainment destination located in the heart of Las Vegas. Known for its vibrant atmosphere, exceptional service, and world-class amenities, Fontainebleau Las Vegas offers a dynamic and upscale environment for both guests and staff. The hotel boasts a wide range of dining options, event spaces, and entertainment venues, making it a prime location for banquet and catering services. Committed to delivering unforgettable experiences, Fontainebleau Las Vegas fosters a culture of inclusivity, diversity, and professional growth for its employees, ensuring a supportive and innovative workplace.
The Banquets Sous Chef role at Fontainebl... Show More
The Banquets Sous Chef role at Fontainebl... 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
- Certified Food Protection Manager Certification required
- Two or more years of experience as a Sous Chef or similar role
- Previous leadership experience in the culinary field preferred
- Excellent knowledge of culinary techniques, ingredients, and equipment
- Complete knowledge of health and safety regulations
- Understanding of food cost management and inventory control
- Basic knowledge of Microsoft Office software
- Must be willing and able to work a flexible schedule including nights and weekends
- Ability to work in a fast-paced, busy, and somewhat stressful environment
- Ability to lift and move up to 50 pounds
- Ability to qualify for licenses and permits required by federal, state, and local regulations
- Strong interpersonal and communication skills
- Excellent organizational skills and attention to detail
Job Qualifications
- Bachelor's degree or culinary degree in a related field or equivalent combination of education and experience
- Certification from a culinary school preferred
- Two or more years of experience as a Sous Chef or a similar role
- Certified Food Protection Manager Certification required
- Previous leadership experience in the culinary field preferred
- Excellent knowledge of culinary techniques, ingredients, and equipment
- Complete knowledge of health and safety regulations
- Understanding of food cost management and inventory control
- Basic knowledge of Microsoft Office software
- In-depth skills and knowledge of all kitchen operations, especially large-volume production
- Extensive kitchen technical knowledge and current culinary trends
- Knowledge, understanding, and compliance with company policies and procedures, health and safety standards, sanitation, chemical usage, fire procedures, and HACCP
- Creative and innovative with the ability to develop new and intriguing menus
- Ability to execute staffing guidelines to maximize efficiency and minimize labor costs
- Strong knowledge of menu preparation and presentation
- Excellent interpersonal skills for effective interaction with guests, management, members, and other contacts
- Ability to provide leadership, direction, and mentoring to individuals and teams
- Excellent customer service skills
- Able to lead and mentor a team
- Excellent organizational skills with attention to detail
- Ability to work under time constraints and deadlines
- Willingness to work a flexible schedule including nights and weekends
- Ability to work in a fast-paced, busy, and somewhat stressful environment
Job Duties
- Work closely with the Executive Sous Chef to create new menus and update existing ones
- Oversee the daily operations of the kitchen, including food preparation and cooking, plating, and presentation
- Train and supervise kitchen staff, ensuring that they follow the proper techniques, safety standards, and sanitation procedures
- Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures
- Ensure that all dishes are prepared and presented according to the highest standards of quality, taste, and appearance
- Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction
- Handle administrative duties, such as scheduling, payroll, and inventory management
- Maintain a clean, organized, and safe kitchen environment at all times
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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