Omakase Kitchen Sous Chef: Lead Menu Creation & Team

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

Job summary

Fontainebleau Las Vegas is seeking a highly skilled Sous Chef for ITO Omakase to oversee daily kitchen operations, mentor staff, and help craft innovative menus while managing food costs. This role partners with the Executive Sous Chef to maintain top-tier quality and guest satisfaction.

The ideal candidate holds a culinary degree or related certificate, with at least two years in a Sous Chef role and a Food Protection Manager certification, plus strong leadership and safety knowledge.

Qualifications

• Bachelor's or culinary degree or equivalent experience.
• Culinary certification preferred.
• Minimum two years in a Sous Chef or similar leadership role.
• Certified Food Protection Manager required.
• Knowledge of food cost management and inventory control.
• Strong knowledge of health and safety regulations.
• Proficient in kitchen operations and large-volume production.
• Excellent interpersonal and leadership skills.

Responsibilities

• Lead and motivate kitchen staff and supervise line cooks.
• Collaborate with Executive Sous Chef on menus.
• Oversee food prep, plating, and presentation.
• Manage food costs, ordering, and inventory controls.
• Ensure safety, sanitation, and HACCP compliance.
• Coordinate with front-of-house for seamless service.
• Schedule staff and assist with payroll and admin duties.
• Maintain a clean, organized, and safe kitchen.
• Stay current with industry trends and innovations.

Skills

Team leadership

Menu planning

Food cost control

Culinary techniques

HACCP knowledge

Health & safety

Staff mentoring

Communication

Attention to detail

Education

Bachelor's degree or culinary degree

Culinary certification preferred

Tools

Microsoft Office

Job description

Fontainebleau Las Vegas is seeking a highly skilled Sous Chef for ITO Omakase to oversee daily kitchen operations, mentor staff, and help craft innovative menus while managing food costs. This role partners with the Executive Sous Chef to maintain top-tier quality and guest satisfaction.

The ideal candidate holds a culinary degree or related certificate, with at least two years in a Sous Chef role and a Food Protection Manager certification, plus strong leadership and safety knowledge.