Sous Chef, Pastry

Las Vegas, NV, USA|Onsite

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 premier luxury resort and casino destination located in the vibrant city of Las Vegas. Known for its stunning architecture, exceptional service, and world-class amenities, Fontainebleau Las Vegas offers guests an unforgettable experience combining elegance and excitement. As part of an internationally recognized hospitality group, the resort prides itself on delivering superior culinary offerings, state-of-the-art facilities, and a welcoming environment for both guests and employees. The property features multiple dining venues, entertainment options, and a commitment to diversity and inclusion within its workforce, ensuring a dynamic and supportive workplace culture.

The Pastry Sous Chef position at ... 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
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
Must have basic knowledge of Microsoft Office software
Ability to provide leadership and direction contributing to the success of the organization
Excellent interpersonal skills
Excellent customer service skills
Able to lead and mentor a team
Excellent organizational skills
willing and able to work a flexible schedule including nights and weekends
Ability to work in fast-paced, busy, and somewhat stressful 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 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
Strong knowledge of breakfast pastry lamination work
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 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 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

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

Don't Stop At One Job - There's More

Create a free profile

We'll match you with best jobs

Get job offers faster

Create Your Profile

Search For More Opportunities:

More Jobs Like This:

View All