Sous Chef, Banquets

Fontainebleau Las Vegas•Las Vegas, NV

6d•$55,000 - $70,000

About The Position

The Banquets Sous Chef will work alongside the Banquets Executive Sous Chef to manage the daily operations of the kitchen including leading and motivating a team of kitchen staff, creating menus, and managing food costs.

Requirements

Must be at least 21 years of age.
Bachelor's degree or culinary degree in a related field, and/or equivalent combination of education and experience
Two (2) or more years of experience as a Sous Chef or a similar role
Certified Food Protection Manager Certification required
Excellent knowledge of culinary techniques, ingredients, and equipment
Complete knowledge of health and safety regulations
Understanding of food cost management and inventory control
Must have basic knowledge of Microsoft Office software
In-depth skills and knowledge of all kitchen operations, especially large-volume production
Extensive kitchen technical knowledge and current culinary trends
Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele
Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
Strong overall knowledge of menu preparation and presentation
Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
Excellent customer service skills
Able to lead and mentor a team
Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
Must be willing and able to work a flexible schedule to include nights and weekends
Work in a fast-paced, busy, and somewhat stressful environment
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to read and communicate verbally in English.
Written communication skills in English may also be required.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.
The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

Nice To Haves

Certification from a culinary school preferred
Previous leadership experience in the culinary field preferred

Responsibilities

Work closely with the Executive Sous Chef to create new menus and update existing ones
Oversee the daily operations of the kitchen, including food preparation and cooking, plating, and presentation
Train and supervise kitchen staff, ensuring that they follow the proper techniques, safety standards, and sanitation procedures
Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures
Ensure that all dishes are prepared and presented according to the highest standards of quality, taste, and appearance
Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction
Keep up-to-date with industry trends, techniques, and innovations, and incorporate them into the menu and kitchen operations as appropriate
Handle administrative duties, such as scheduling, payroll, and inventory management
Maintain a clean, organized, and safe kitchen environment at all times
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary