Position: Sous Chef, Pastry
About: Fontainebleau Las Vegas is seeking a Pastry Sous Chef to join their team. The Pastry Sous Chef will work closely with the Assistant Executive Pastry Chef and Executive Pastry Chef to oversee kitchen operations, lead kitchen staff, and manage food costs while maintaining the highest standards of quality and service in a diverse and inclusive work environment.
Requirements: 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 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; 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; Ability to lead and mentor a team; Excellent organizational skills; Strong overall knowledge of menu preparation and presentation; Excellent interpersonal skills; Ability to provide leadership and direction contributing to the success of the organization; Excellent customer service skills; Able to work a flexible schedule including nights and weekends; Work in a fast-paced and busy environment.
Benefits: health insurance, 401(k)
