Pastry Sous Chef — Lead Creative Menus & Kitchen Ops

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

Job summary

Fontainebleau Las Vegas seeks a Pastry Sous Chef to lead the pastry kitchen under the Executive Pastry Chef, developing menus and guiding staff while controlling costs. The role focuses on maintaining high standards in quality, taste, and presentation, and collaborating with front-of-house and management to ensure seamless service.

Candidates should have a culinary degree or equivalent, a Food Protection Manager certification, and at least two years in a pastry or similar leadership role.

Qualifications

• Bachelor's degree in culinary field or culinary degree or equivalent experience.
• Certified Food Protection Manager Certification required.
• Two or more years of pastry sous chef experience or similar role.

Responsibilities

• Lead and motivate pastry kitchen staff and oversee daily operations.
• Create and update menus in collaboration with senior pastry leadership.
• Manage food costs, inventory, and scheduling to ensure quality and efficiency.

Skills

Culinary techniques

Leadership

Breakfast pastry lamination

Microsoft Office

Education

Bachelor's degree in culinary field

Culinary degree

Certified Food Protection Manager Certification

Job description

Fontainebleau Las Vegas seeks a Pastry Sous Chef to lead the pastry kitchen under the Executive Pastry Chef, developing menus and guiding staff while controlling costs. The role focuses on maintaining high standards in quality, taste, and presentation, and collaborating with front-of-house and management to ensure seamless service.

Candidates should have a culinary degree or equivalent, a Food Protection Manager certification, and at least two years in a pastry or similar leadership role.