Position: Executive Chef of Banquets
About: The Executive Chef of Banquets at Fontainebleau Las Vegas leads the day-to-day kitchen operations of the Banquet Department, ensuring high-quality food service and creating innovative menus. This role oversees menu development, sets culinary standards, and focuses on guest satisfaction.
Requirements: Bachelor’s degree or culinary degree in a related field; five or more years of luxury property experience; Certified Food Protection Manager Certification required; Executive banquet chef experience necessary; Strong leadership experience in the culinary field; Comprehensive knowledge of health and safety regulations; Proficiency in Microsoft Office software; Extensive banquet technical knowledge and current culinary trends; Creative menu development skills; Ability to provide leadership and mentorship; Excellent customer service and organizational skills; Willingness to work a flexible schedule including nights and weekends
Benefits: Competitive salary based on experience, Opportunities for career development, Inclusive work environment promoting equality and respect, Market-competitive compensation, Regular training and skill development opportunities
