Fontainebleau Las Vegas
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Sous Chef, Baker
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Fontainebleau Las Vegas Position Overview
The Bakery Sous Chef will work alongside the Assistant Executive Pastry Chef and Executive Pastry Chef to manage the daily operations of the kitchen, including leading and motivating a team of kitchen staff, creating menus, and managing food costs. Essential Duties and Responsibilities
Work closely with the Executive Baker 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 proper techniques, safety standards, and sanitation procedures are followed Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures Ensure all dishes are prepared and presented 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. Qualification 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 (2) or more years of experience as a Bakery 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 kitchen technical knowledge and current culinary trends. Knowledge, understanding, and compliance with policies and procedures, 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 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; 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. Supervisory Responsibilities
This position will supervise all line‑level positions within the bake shop. Diversity Commitment
Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. Certificates, Licenses, Registrations
Member must be able to qualify for licenses and permits required by federal, state, and local regulations. Language Skills
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. Reasoning Ability
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Physical Demands
The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. Work Environment
The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. Pay Transparency
Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company’s success. We strive to provide market‑competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate’s qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company’s goals and future career development opportunities for upward mobility. Salary
$55,000 per year – $70,000 per year Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Management and Manufacturing Industries
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Sous Chef, Baker
role at
Fontainebleau Las Vegas Position Overview
The Bakery Sous Chef will work alongside the Assistant Executive Pastry Chef and Executive Pastry Chef to manage the daily operations of the kitchen, including leading and motivating a team of kitchen staff, creating menus, and managing food costs. Essential Duties and Responsibilities
Work closely with the Executive Baker 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 proper techniques, safety standards, and sanitation procedures are followed Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures Ensure all dishes are prepared and presented 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. Qualification 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 (2) or more years of experience as a Bakery 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 kitchen technical knowledge and current culinary trends. Knowledge, understanding, and compliance with policies and procedures, 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 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; 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. Supervisory Responsibilities
This position will supervise all line‑level positions within the bake shop. Diversity Commitment
Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. Certificates, Licenses, Registrations
Member must be able to qualify for licenses and permits required by federal, state, and local regulations. Language Skills
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. Reasoning Ability
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Physical Demands
The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. Work Environment
The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. Pay Transparency
Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company’s success. We strive to provide market‑competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate’s qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company’s goals and future career development opportunities for upward mobility. Salary
$55,000 per year – $70,000 per year Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Management and Manufacturing Industries
Hospitality Referrals increase your chances of interviewing at Fontainebleau Las Vegas by 2x Get notified about new Sous Chef jobs in
Las Vegas, NV .
#J-18808-Ljbffr