Sous Chef, Pastry

North 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

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Employee wellness programs

Career development opportunities

Job Description

Fontainebleau Las Vegas is a renowned luxury resort and casino located in the heart of the Las Vegas Strip. Known for its elegant design, exceptional service, and world-class amenities, Fontainebleau caters to a diverse clientele seeking the highest standards of hospitality and entertainment. The resort features a wide array of dining options, entertainment venues, and guest accommodations that blend comfort with sophistication. As a leading establishment in the hospitality industry, Fontainebleau is committed to maintaining a vibrant, inclusive, and dynamic work environment that fosters growth, creativity, and inclusivity among its staff.

The role of Pastry Sous Chef at Fontainebleau Las Vegas is a pivotal position within the culinary team. This role involves working closely with the Assistant Executive Pastry Chef and Executive Pastry Chef to oversee daily kitchen operations, focusing particularly on the pastry section. The Pastry Sous Chef is entrusted with leading and motivating a team of kitchen staff, ensuring the preparation and presentation of desserts meet the highest culinary standards. Additionally, the role includes creative contributions such as menu development, as well as practical responsibilities like managing food costs, ordering ingredients, and maintaining inventory control. This position requires a blend of technical pastry skills and leadership abilities to uphold the quality and reputation of the kitchen. The Pastry Sous Chef plays a critical role in fostering a positive kitchen environment that emphasizes safety, sanitation, and efficient workflows.

This is a full-time position with a competitive annual salary ranging from $55,000 to $70,000, commensurate with experience and skill set. The ideal candidate will bring a strong background in pastry arts, leadership experience, and a passion for innovation in culinary techniques. Additionally, the Pastry Sous Chef is expected to stay informed about industry trends and incorporate new ideas to enhance menu offerings and kitchen operations. The role also involves administrative duties such as scheduling, payroll, and ensuring compliance with health and safety regulations. Working at Fontainebleau Las Vegas offers an opportunity to be part of a prestigious team dedicated to excellence and guest satisfaction, with a culture that values diversity, inclusion, and career development. Candidates must be able to work flexible hours, including nights and weekends, in a fast-paced and sometimes high-pressure environment. Overall, the Pastry Sous Chef position is ideal for a motivated culinary professional eager to contribute creatively and operationally in a leading hospitality setting.

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 required
Two or more years of experience as a Pastry Sous Chef or similar role
Basic knowledge of Microsoft Office software
Strong knowledge of breakfast pastry lamination work
Complete knowledge of health and safety regulations
Understanding of food cost management and inventory control
Previous leadership experience preferred
Excellent interpersonal and customer service skills
Ability to lead and mentor a team
Excellent organizational skills
Ability to work flexible hours including nights and weekends
Ability to work in a fast-paced and 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
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary