Sous Chef, La Cote at Fontainebleau Las Vegas

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Apr, 26

Salary

70000.0

Posted On

25 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Menu Creation, Food Cost Management, Inventory Control, Leadership, Training, Safety Standards, Sanitation Procedures, Customer Service, Interpersonal Skills, Organization, Time Management, Creativity, Microsoft Office, Health Regulations, Team Mentoring

Industry

Hospitality

Description

POSITION OVERVIEW The Sous Chef for La Cote will work alongside the 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. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: 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 QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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 Certification from a culinary school preferred Two (2) or more years of experience as a Sous Chef or similar role Certified Food Protection Manager Certification required Previous leadership experience in the culinary field preferred 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 SUPERVISORY RESPONSIBILITIES This position will supervise all line-level positions within the La Cote. DIVERSITY COMMITMENT Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect. CERTIFICATES, LICENSES, REGISTRATIONS Member must be able to qualify for licenses and permits required by federal, state, and local regulations. LANGUAGE SKILLS 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. REASONING ABILITY 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. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke. PAY TRANSPARENCY Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary 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. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. SALARY $55000.00 per year - $70000.00 per year

Responsibilities

The Sous Chef will manage daily kitchen operations, including food preparation, cooking, and staff supervision. They will also collaborate with the Executive Sous Chef to create and update menus while ensuring high standards of quality and safety.