Bakery Sous Chef: Lead Menu Creation & Kitchen Excellence

Fontainebleau Las Vegas; Las Vegas (NV); On-site; USD 69,000 - 80,000; Full time

Job summary

Fontainebleau Las Vegas is seeking a Bakery Sous Chef to partner with the Bread Shop Executive Chef in leading the kitchen team, developing menus, and controlling food costs. You will supervise staff, ensure safety and sanitation, and collaborate with front-of-house for outstanding service.

The role requires culinary training, leadership experience, and a strong grasp of cost controls and industry trends. A vigilant, creative chef who can multi-task in a fast-paced environment is ideal.

Qualifications

• Bachelor’s or culinary degree required or equivalent combination of education and experience.
• Certified Food Protection Manager certification preferred.
• Two+ years in Bakery Sous Chef or similar role.
• Knowledge of health and safety regulations and HACCP.
• Ability to lead and mentor a team and manage costs.

Responsibilities

• Create new menus and update existing ones with the Executive Baker.
• Oversee daily kitchen operations including prep, cooking, plating, and presentation.
• Train and supervise kitchen staff; enforce safety standards and sanitation procedures.
• Manage food costs by ordering ingredients, controlling waste, and inventory management.
• Ensure dishes meet high standards of quality, taste, and presentation.
• Collaborate with front-of-house and management for seamless service.
• Stay current with industry trends and innovate menu items.

Skills

Leadership

Menu development

Food cost management

Safety compliance

Team mentoring

Communication

Customer service

Sanitation knowledge

Time management

Education

Culinary degree

CFPM certification

Tools

Microsoft Office

Job description

Fontainebleau Las Vegas is seeking a Bakery Sous Chef to partner with the Bread Shop Executive Chef in leading the kitchen team, developing menus, and controlling food costs. You will supervise staff, ensure safety and sanitation, and collaborate with front-of-house for outstanding service.

The role requires culinary training, leadership experience, and a strong grasp of cost controls and industry trends. A vigilant, creative chef who can multi-task in a fast-paced environment is ideal.