Sous Chef, Asian Production

Fontainebleau Las Vegas • Las Vegas, NV

3d • $55,000 - $70,000 • Onsite

About The Position

The Sous Chef for Asian Production will work alongside the Executive Sous Chef in the main kitchen 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 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
• 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
• 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.
• 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.

Nice To Haves

• Certification from a culinary school preferred
• Previous leadership experience in the culinary field preferred
• Written communication skills in English may also be required.
• Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.

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

Benefits

• Pay will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level