Fontainebleau Las Vegas
Cantina Contramar is the only U.S. restaurant from world‑renowned Chef Gabriela Cámara, bringing her award‑winning approach to Mexican seafood and cuisine to Fontainebleau Las Vegas. Rooted in simplicity and tradition, Cantina Contramar offers a bold and thoughtful expression of authentic Mexican dining, with world‑class hospitality that makes every meal a celebration.
Position Overview The Executive Sous Chef will assist the Executive Chefs with the operation of assigned venue and outlet kitchens across the resort, including writing menus, hiring and training Members, ordering all supplies, meeting a monthly budget for food cost and labor costs, meeting standards on food safety and quality, and providing high‑quality meals.
Essential Duties And Responsibilities
Lead all kitchen staff of assigned outlets responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion‑sizing are as prescribed by standard recipes
Partner with the Executive Director of Culinary to place food and supply orders for assigned kitchens with proper amounts based on business levels
Check mise en place of food for quality before service time and inspect the presentation of food items to ensure that quality standards are met
Assist the Executive Director of Culinary Operations with menu writing, monthly inventories, pricing, requisitioning and issuing for food production
Execute training of Team Members, sanitation and safety, menu planning, and related production activities
Consistently maintain standards of quality, cost, presentation, and flavor of foods
Make recommendations for maintenance, repair, and upkeep of the kitchen and equipment
Consult with dining service personnel during daily line‑ups
Assist in maintaining the security of the kitchen, including equipment, food, and supply inventories
Supervise, train, and evaluate kitchen personnel; lead by providing positive and constructive feedback to Members to reward, coach, correct, and motivate
Partner with the Procurement team to research, source, and negotiate qualified suppliers for the purchasing of equipment, materials, supplies, goods, and/or services that meet the quantity and quality expectations of the Company
Report all member and guest comments to the Executive Chef and assist in resolution
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary
Qualification Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.
Bachelor's degree or culinary degree in a related field, or equivalent experience
Four (4) or more years of prior relevant experience in a luxury property required
Previous leadership experience in the culinary field required
Complete knowledge of health and safety regulations
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 on 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, Team 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
Supervisory Responsibilities This position job will supervise all Members within assigned kitchens across the resort.
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.
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Position Overview The Executive Sous Chef will assist the Executive Chefs with the operation of assigned venue and outlet kitchens across the resort, including writing menus, hiring and training Members, ordering all supplies, meeting a monthly budget for food cost and labor costs, meeting standards on food safety and quality, and providing high‑quality meals.
Essential Duties And Responsibilities
Lead all kitchen staff of assigned outlets responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion‑sizing are as prescribed by standard recipes
Partner with the Executive Director of Culinary to place food and supply orders for assigned kitchens with proper amounts based on business levels
Check mise en place of food for quality before service time and inspect the presentation of food items to ensure that quality standards are met
Assist the Executive Director of Culinary Operations with menu writing, monthly inventories, pricing, requisitioning and issuing for food production
Execute training of Team Members, sanitation and safety, menu planning, and related production activities
Consistently maintain standards of quality, cost, presentation, and flavor of foods
Make recommendations for maintenance, repair, and upkeep of the kitchen and equipment
Consult with dining service personnel during daily line‑ups
Assist in maintaining the security of the kitchen, including equipment, food, and supply inventories
Supervise, train, and evaluate kitchen personnel; lead by providing positive and constructive feedback to Members to reward, coach, correct, and motivate
Partner with the Procurement team to research, source, and negotiate qualified suppliers for the purchasing of equipment, materials, supplies, goods, and/or services that meet the quantity and quality expectations of the Company
Report all member and guest comments to the Executive Chef and assist in resolution
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary
Qualification Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.
Bachelor's degree or culinary degree in a related field, or equivalent experience
Four (4) or more years of prior relevant experience in a luxury property required
Previous leadership experience in the culinary field required
Complete knowledge of health and safety regulations
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 on 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, Team 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
Supervisory Responsibilities This position job will supervise all Members within assigned kitchens across the resort.
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.
Referrals increase your chances of interviewing at Fontainebleau Las Vegas by 2x
Get notified about new Executive Sous Chef jobs in Las Vegas, NV.
#J-18808-Ljbffr