Bakery Sous Chef — Lead Kitchen & Menu Innovation

Fontainbleau; Las Vegas (NV); Hybrid; USD 69,000 - 80,000; Full time

Job summary

Fontainebleau Las Vegas is seeking a Bakery Sous Chef to work with the Bread Shop Executive Chef to manage daily kitchen operations, lead staff, and develop menus.

Responsibilities include overseeing prep, plating, training, controlling food costs, and ensuring high quality and safety standards, collaborating with front-of-house. This role requires strong leadership and culinary expertise for nights and weekends in a fast-paced environment.

Qualifications

• Bachelor's or culinary degree or equivalent education/experience.
• Certification from culinary school preferred.
• Two+ years as Bakery Sous Chef or similar role.
• Certified Food Protection Manager required.
• Leadership experience in culinary field preferred.
• Knowledge of health and safety regulations.
• Understanding of food cost management and inventory control.
• Basic Microsoft Office knowledge.
• Experience with large-volume production and kitchen operations.
• Awareness of current culinary trends and menu development.
• HACCP compliance and safety procedures.
• Ability to develop creative, client-appropriate menus.
• Ability to lead staffing efficiently and minimize labor costs.

Responsibilities

• Create new menus with Executive Baker and update existing ones.
• Oversee kitchen operations from prep to plating and presentation.
• Train and supervise kitchen staff ensuring safety and sanitation.
• Manage food costs through ordering, waste minimization, and inventory control.
• Ensure dishes meet high standards of quality, taste, and appearance.
• Collaborate with front-of-house and management for seamless service.

Skills

Leadership

Menu development

Food cost

Inventory control

Sanitation

HACCP

Staff training

Scheduling

Payroll

Mentoring

Education

Bachelor's degree or culinary degree

Culinary school certification

Certified Food Protection Manager Certification

Tools

Microsoft Office

Job description

Fontainebleau Las Vegas is seeking a Bakery Sous Chef to work with the Bread Shop Executive Chef to manage daily kitchen operations, lead staff, and develop menus.

Responsibilities include overseeing prep, plating, training, controlling food costs, and ensuring high quality and safety standards, collaborating with front-of-house. This role requires strong leadership and culinary expertise for nights and weekends in a fast-paced environment.