Banquets Sous Chef — Lead Menus, Mentor Kitchen Team

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

Job summary

Fontainebleau Las Vegas is seeking a Banquets Sous Chef to collaborate with the Executive Sous Chef in managing daily kitchen operations for high-volume events. Lead and motivate a team, create menus, and monitor food costs to ensure top-quality presentations.

The role requires culinary education or equivalent experience, supervisory skills, HACCP knowledge, and the ability to work nights and weekends in a fast-paced environment.

Qualifications

• Bachelor's degree or culinary degree or equivalent experience.
• Certified Food Protection Manager Certification required.
• Two or more years of experience as a Sous Chef or similar role.
• Strong knowledge of health and safety, HACCP, and food cost controls.
• Leadership experience in a high-volume kitchen.
• Proficiency with MS Office.

Responsibilities

• Create and update menus with the Executive Sous Chef.
• Oversee daily kitchen operations including prep, cooking, plating.
• Train and supervise staff ensuring safety and sanitation.
• Manage food costs through ordering, waste reduction, and inventory control.
• Collaborate with front-of-house for seamless service.
• Lead staffing and scheduling to optimize labor costs.

Skills

Team leadership

Food cost management

Menu development

Kitchen operations

HACCP & safety

Education

Bachelor's or culinary degree

Certified Food Protection Manager

Tools

Microsoft Office

Job description

Fontainebleau Las Vegas is seeking a Banquets Sous Chef to collaborate with the Executive Sous Chef in managing daily kitchen operations for high-volume events. Lead and motivate a team, create menus, and monitor food costs to ensure top-quality presentations.

The role requires culinary education or equivalent experience, supervisory skills, HACCP knowledge, and the ability to work nights and weekends in a fast-paced environment.