Executive Chef, Sportsbook Kitchen (Luxury Property)

Fontainebleau Las Vegas, LLC; Las Vegas (NV); On-site; USD 85,000 - 115,000; Full time

Job summary

Fontainebleau Las Vegas, LLC seeks an Executive Chef for the Sportsbook to oversee day-to-day food service and ensure top-tier product quality. You will manage scheduling, ordering, and cost controls while maintaining safety standards across a fast-paced environment.

The role requires leadership expertise, luxury-property experience, and a strong grasp of HACCP and health regulations to train staff and elevate guest dining experiences.

Qualifications

• Bachelor's degree or culinary degree in a related field or equivalent experience.
• Five or more years of relevant experience in a luxury property required.
• Certified Food Protection Manager Certification required.
• Previous leadership experience in the culinary field required.
• Knowledge of health and safety regulations and HACCP.
• Proficiency with Microsoft Office and kitchen operations knowledge.

Responsibilities

• Run daily Sportsbook operations including scheduling, ordering, receiving, and cost control.
• Design and implement menus for the Sportsbook as directed by leadership.
• Provide training materials on menus and cooking procedures for staff.
• Maintain high standards of food quality and safe handling per regulations.
• Lead and mentor culinary team; work with FOH and BOH plus GM for guest experience.

Skills

Leadership

Interpersonal skills

Customer service

Organization

Food safety knowledge

Creative/innovative thinking

Education

Bachelor's degree or culinary degree

Certified Food Protection Manager Certification

Tools

Microsoft Office

Job description

Fontainebleau Las Vegas, LLC seeks an Executive Chef for the Sportsbook to oversee day-to-day food service and ensure top-tier product quality. You will manage scheduling, ordering, and cost controls while maintaining safety standards across a fast-paced environment.

The role requires leadership expertise, luxury-property experience, and a strong grasp of HACCP and health regulations to train staff and elevate guest dining experiences.