Banquets Sous Chef – Lead Large-Event Kitchen Team

Fontainebleau Las Vegas; Las Vegas (NV); On-site; USD 60,000 - 65,000; Full time

Job summary

Fontainebleau Las Vegas is seeking a Banquets Sous Chef to support the Banquets Executive Sous Chef in daily kitchen operations, lead a team, create menus, and manage food costs in a high‑volume, luxury setting in Las Vegas.

You will train and supervise kitchen staff, ensure compliance with safety and sanitation standards, oversee food preparation, plating, and presentation, and collaborate with front‑of‑house and management to guarantee exemplary service and guest satisfaction.

Qualifications

• 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 a 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
• Health, safety, sanitation, HACCP and related regulations knowledge
• Creative, innovative, and inspired to develop new and intriguing menus
• 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
• Must be at least 21 years of age.

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

Skills

Leadership

Menu development

Food cost management

Team training

Sanitation HACCP

Inventory control

Microsoft Office

Kitchen operations

Safety regulations

Customer service

Communication

Education

Bachelor's degree or culinary degree

Job description

Fontainebleau Las Vegas is seeking a Banquets Sous Chef to support the Banquets Executive Sous Chef in daily kitchen operations, lead a team, create menus, and manage food costs in a high‑volume, luxury setting in Las Vegas.

You will train and supervise kitchen staff, ensure compliance with safety and sanitation standards, oversee food preparation, plating, and presentation, and collaborate with front‑of‑house and management to guarantee exemplary service and guest satisfaction.