Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $70,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
flexible scheduling
Job Description
Fontainebleau Las Vegas is a renowned luxury resort and casino located in Las Vegas, Nevada. Known for its sophisticated ambiance, exquisite dining experiences, and exceptional guest services, Fontainebleau offers world-class amenities and a commitment to excellence that attracts visitors from all over the globe. The resort prides itself on creating a welcoming and inclusive environment that values diversity, innovation, and high standards in everything it does. With a focus on delivering memorable experiences, Fontainebleau Las Vegas continually seeks dedicated professionals who contribute to the success and reputation of the establishment.
The Sous Chef position at La Cote, part of the ... Show More
The Sous Chef position at La Cote, part of the ... Show More
Job Requirements
- Must be at least 21 years of age
- Bachelor's degree or culinary degree in a related field, and/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
- Knowledge of culinary techniques, ingredients, and equipment
- Familiarity with health and safety regulations
- Understanding of food cost management and inventory control
- Basic knowledge of Microsoft Office software
- Ability to work flexible hours including nights and weekends
- Physical ability to lift and move up to 50 pounds
- Strong organizational and interpersonal skills
- Ability to lead, mentor, and supervise kitchen staff
- Ability to work efficiently in a fast-paced environment
Job Qualifications
- Bachelor's degree or culinary degree in a related field, and/or equivalent combination of education and experience
- Certification from a culinary school preferred
- Two or more years of experience as a Sous Chef or 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
- Must have 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 policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele
- Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
- Strong overall knowledge of menu preparation and presentation
- Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
- Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
- Excellent customer service skills
- Able to lead and mentor a team
- Excellent organizational skills
- be able to function under time constraints and deadlines with attention to detail
- Must be willing and able to work a flexible schedule to include nights and weekends
- 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
- Keep up-to-date with industry trends, techniques, and innovations, and incorporate them into the menu and kitchen operations as appropriate
- Handle administrative duties, such as scheduling, payroll, and inventory management
- Maintain a clean, organized, and safe kitchen environment at all times
- Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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