Main Kitchen Sous Chef - Full-Time

Job Description

Job Description

POSITION OVERVIEW

$20 per hour (maximum) $10 per hour (minimum) Paradox-VN : Thuy Tien Company (job account name) employee status overwrite (employe status) facility name overwrite (facility name)

The Sous Chef for Main Kitchen 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.

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.

SUPERVISORY RESPONSIBILITIES

This position will supervise all line-level positions within main kitchen.

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.