Sous Chef Banquets

Company Description

Fontainebleau Las Vegas is a vertically integrated luxury resort spanning 67 stories, offering a combination of timeless elegance and exceptional service on the iconic Las Vegas Strip. With certification from the Green Building Initiative for its sustainable design, the resort features 3,644 luxury hotel rooms and suites, 550,000 square feet of meeting and convention space, and 150,000 square feet of gaming space. Guests can enjoy a variety of world-class restaurants, upscale retail shops, exquisite pools, and a wellness-focused spa and nightlife experiences. Ideally located next to the Las Vegas Convention Center West Hall expansion, the resort is the result of a partnership between Fontainebleau Development and Koch Real Estate Investments.

Role Description

This is a full-time, on-site role in the Las Vegas Metropolitan Area for a Sous Chef Banquets at Fontainebleau Las Vegas. Responsibilities include supervising daily kitchen operations, supporting the executive chef with menu planning and food preparation for banquets, and ensuring high-quality culinary standards. The Sous Chef Banquets will oversee food safety and hygiene practices, manage and train kitchen staff, monitor inventory, and coordinate with other departments. The role requires maintaining a high-performance kitchen environment and upholding the luxury dining experience for guests.

Qualifications

• Proficiency in Food Preparation, Cooking, and use of Culinary Skills
• Experience in Food Service and Food & Beverage management
• Knowledge of food safety, hygiene practices, and kitchen operations
• Experience in banquet planning and execution is highly desirable
• Strong leadership skills with the ability to manage and mentor kitchen staff
• Ability to work in a fast-paced environment with attention to detail and a commitment to excellence
• Formal culinary training or certification is preferred but not required