Sous Chef, Pastry

Las Vegas, NV, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $55,000.00 - $70,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Flexible Schedule

Career development opportunities

inclusive work environment

Employee Discounts

Job Description

Fontainebleau Las Vegas is a renowned luxury hotel and casino resort located in the vibrant city of Las Vegas. Known for its sophisticated design, elegant atmosphere, and exceptional service, Fontainebleau Las Vegas has established itself as a premier destination for travelers seeking an unparalleled hospitality experience. The resort features world-class amenities, including exquisite dining options, lavish accommodations, and state-of-the-art facilities for entertainment and events. As a company, Fontainebleau Las Vegas is committed to maintaining the highest standards of quality, inclusion, and member satisfaction, fostering a diverse and engaging work environment where every team member can thrive.

The role o... Show More

Job Requirements

Must be at least 21 years of age
Bachelor's degree or culinary degree in a related field or equivalent experience
Certified Food Protection Manager Certification
Two or more years of experience in a Pastry Sous Chef or similar role
Knowledge of culinary techniques, ingredients, and equipment
Understanding of health and safety regulations
Basic Microsoft Office skills
Ability to work flexible hours including nights and weekends
Strong leadership and interpersonal skills
Ability to work in fast-paced, busy, and stressful environments
Excellent organizational and communication skills
Must be able to perform physical tasks including lifting up to 50 pounds
Ability to qualify for required federal, state, and local licenses and permits

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 Pastry 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
Basic knowledge of Microsoft Office software
In-depth skills and knowledge of all kitchen operations, especially large-volume production
Extensive technical knowledge and awareness of current culinary trends
Knowledge and compliance with health, safety, and sanitation policies and procedures
Creative and innovative mindset for menu development
Ability to execute staffing guidelines to maximize efficiency and minimize labor costs
Strong knowledge of menu preparation and presentation
Excellent interpersonal skills
Ability to lead, mentor, and develop teams
Excellent customer service skills
Strong organizational skills and ability to work under pressure
Willingness to work flexible schedule including nights and weekends
Capacity to work in fast-paced environments

Job Duties

Work closely with the Assistant Executive Pastry Chef and Executive Pastry Chef to create new menus and update existing ones
Oversee the daily operations of the kitchen including food preparation, cooking, plating, and presentation
Train and supervise kitchen staff ensuring adherence to proper techniques, safety standards, and sanitation procedures
Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures
Ensure all dishes meet the highest standards of quality, taste, and appearance
Collaborate with other departments to ensure seamless service and customer satisfaction
Handle administrative duties including scheduling, payroll, and inventory management

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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