In-Room Dining Sous Chef — Lead Menus & Costs

Fontainebleau Las Vegas, LLC; Las Vegas (NV); Vor Ort; USD 69.000 - 80.000; Vollzeit

Zusammenfassung

Fontainebleau Las Vegas, LLC is seeking a Sous Chef for In Room Dining to work alongside the Executive Sous Chef, leading a kitchen team, developing menus, and controlling food costs. You will ensure quality, safety, and timely service in a fast-paced setting.

Responsibilities include training staff, updating menus, inventory control, scheduling, and collaborating with front-of-house to deliver outstanding guest experiences. A culinary degree and leadership experience are preferred.

Qualifikationen

• Bachelor’s degree or culinary degree or equivalent experience
• Culinary school certification preferred
• 2+ years as a Sous Chef or similar role
• Certified Food Protection Manager certification required
• Strong leadership and culinary skills
• Knowledge of health and safety regulations
• Understanding of food cost management and inventory control
• Proficiency with Microsoft Office

Aufgaben

• Lead and motivate kitchen staff to achieve high standards
• Create and update menus with Executive Sous Chef
• Oversee daily kitchen operations including prep, cooking, plating
• Manage food costs through inventory and waste reduction
• Ensure quality, taste, and presentation meet standards
• Collaborate with front-of-house and management
• Maintain clean, safe kitchen environment
• Handle scheduling and payroll related tasks
• Adapt menus to trends and client needs
• Provide leadership and mentoring to team

Kenntnisse

Leadership

Menu planning

Food cost control

Safety & sanitation

Staff training

Team motivation

Ausbildung

Bachelor’s degree or culinary degree

Culinary school certification preferred

Jobbeschreibung

Fontainebleau Las Vegas, LLC is seeking a Sous Chef for In Room Dining to work alongside the Executive Sous Chef, leading a kitchen team, developing menus, and controlling food costs. You will ensure quality, safety, and timely service in a fast-paced setting.

Responsibilities include training staff, updating menus, inventory control, scheduling, and collaborating with front-of-house to deliver outstanding guest experiences. A culinary degree and leadership experience are preferred.