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
Professional development opportunities
flexible schedule
Job Description
Fontainebleau Las Vegas is a luxury resort and casino renowned for its elegant design, world-class amenities, and exceptional hospitality services. Located in the vibrant city of Las Vegas, this establishment offers guests an upscale experience with a strong focus on quality and attention to detail. The resort features high-end accommodations, premium dining options including La Cote restaurant, entertainment venues, and a range of leisure facilities that attract visitors from around the world. Fontainebleau Las Vegas is committed to fostering a diverse and inclusive work environment that values different perspectives and promotes equal opportunity for all employees. This dedication to excellence... 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 (2) or more years of experience as a Sous Chef or similar role
- Basic knowledge of Microsoft Office software
- Ability to work a flexible schedule to include nights and weekends
- Ability to work in a fast-paced, busy, and somewhat stressful environment
- Ability to lift and/or move up to 50 pounds
- Willingness to lead, train, and mentor kitchen staff
- Knowledge of health and safety regulations and sanitation procedures
- Ability to communicate effectively in English verbally and in writing
- Ability to manage food costs and inventory control
- Must be able to qualify for licenses and permits required by federal, state, and local regulations
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 (2) 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
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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