Fontainebleau Las Vegas
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Sous Chef, Washing Potato
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Fontainebleau Las Vegas The Sous Chef will work alongside the Executive Sous 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 Sous 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 Qualification 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 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 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 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. 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. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. 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. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. 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. SALARY $55,000 per year - $70,000 per year
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Sous Chef, Washing Potato
role at
Fontainebleau Las Vegas The Sous Chef will work alongside the Executive Sous 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 Sous 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 Qualification 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 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 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 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. 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. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. 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. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. 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. SALARY $55,000 per year - $70,000 per year
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