Fontainebleau Las Vegas
Position Overview
Master Cook to assist Executive Chef and Executive Sous Chef in day‑to‑day food preparation, plating, and execution of tickets according to specifications. Ensure overall quality of products produced for the restaurant. Essential Duties and Responsibilities
Follow and execute all plate and food items according to company specifications. Communicate any equipment issues to the chef. Able to read and measure recipes. Train new members in all aspects of the kitchen, including prep items, execution, and plating of all menu items. Communicate job tasks as instructed by the Chefs. Rotate food items according to FIFO. Maintain a respectful and professional temperament during high‑stress service. Operate and be familiar with all kitchen equipment. Maintain a high standard of food quality in preparation and execution. Ensure food is handled respectfully and stored in accordance with SNHD regulations. Adhere to company policies and statutory requirements regarding health and safety, sanitation, fire procedures, and HACCP. Ensure safe and proper use of equipment. Follow directions from chefs and/or managers at all times. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Minimize waste and spoilage. Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary. Qualification Requirements
Two (2) or more years of prior relevant experience in a luxury high‑volume property preferred. Complete knowledge of health and safety regulations. In‑depth skills and knowledge of all kitchen operations, especially large‑volume production. Extensive kitchen technical knowledge and current culinary trends. Must be able to read, follow recipes and procedures. Excellent organizational skills; function under time constraints and deadlines with attention to detail. Must be willing and able to work a flexible schedule to include nights, holidays, and weekends. Work in a fast‑paced, busy, and somewhat stressful environment with high call volume. Supervisory Responsibilities
This position does not have supervisory responsibilities. 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 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. 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
Stand and handle or utilize objects, tools, or controls. Reach with hands and arms; talk or hear. Regularly lift and/or move up to 10 pounds, frequently up to 25 pounds, and occasionally up to 50 pounds. Push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance when performing duties in varying work areas. Work Environment
The noise level in the work environment is usually moderate. Exposure to environmental tobacco smoke may occur. Pay Transparency
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. Salary: $28.14 per hour. Seniority Level
Mid‑Senior Level Employment Type
Full‑time Job Function
Management and Manufacturing Industry
Hospitality
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Master Cook to assist Executive Chef and Executive Sous Chef in day‑to‑day food preparation, plating, and execution of tickets according to specifications. Ensure overall quality of products produced for the restaurant. Essential Duties and Responsibilities
Follow and execute all plate and food items according to company specifications. Communicate any equipment issues to the chef. Able to read and measure recipes. Train new members in all aspects of the kitchen, including prep items, execution, and plating of all menu items. Communicate job tasks as instructed by the Chefs. Rotate food items according to FIFO. Maintain a respectful and professional temperament during high‑stress service. Operate and be familiar with all kitchen equipment. Maintain a high standard of food quality in preparation and execution. Ensure food is handled respectfully and stored in accordance with SNHD regulations. Adhere to company policies and statutory requirements regarding health and safety, sanitation, fire procedures, and HACCP. Ensure safe and proper use of equipment. Follow directions from chefs and/or managers at all times. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Minimize waste and spoilage. Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary. Qualification Requirements
Two (2) or more years of prior relevant experience in a luxury high‑volume property preferred. Complete knowledge of health and safety regulations. In‑depth skills and knowledge of all kitchen operations, especially large‑volume production. Extensive kitchen technical knowledge and current culinary trends. Must be able to read, follow recipes and procedures. Excellent organizational skills; function under time constraints and deadlines with attention to detail. Must be willing and able to work a flexible schedule to include nights, holidays, and weekends. Work in a fast‑paced, busy, and somewhat stressful environment with high call volume. Supervisory Responsibilities
This position does not have supervisory responsibilities. 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 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. 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
Stand and handle or utilize objects, tools, or controls. Reach with hands and arms; talk or hear. Regularly lift and/or move up to 10 pounds, frequently up to 25 pounds, and occasionally up to 50 pounds. Push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance when performing duties in varying work areas. Work Environment
The noise level in the work environment is usually moderate. Exposure to environmental tobacco smoke may occur. Pay Transparency
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. Salary: $28.14 per hour. Seniority Level
Mid‑Senior Level Employment Type
Full‑time Job Function
Management and Manufacturing Industry
Hospitality
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