POSITION OVERVIEW

The Executive Sous Chef will assist the Executive Chefs and the Executive Director of Culinary Operations with the operation of assigned venue and outlet kitchens across the resort, including writing menus, hiring and training Members, ordering all supplies, meeting a monthly budget for food cost and labor costs, meeting standards on food safety and quality, and providing high-quality meals.  

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary: 

• Lead all kitchen staff of assigned outlets responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standard recipes 
• Partner with the Executive Director of Culinary to place food and supply orders for assigned kitchens with proper amounts based on business levels 
• Check mise en place of food for quality before service time and inspects the presentation of food items to ensure that quality standards are met 
• Assists the Executive Director of Culinary Operations with menu writing, monthly inventories, pricing, requisitioning and issuing for food production 
• Execute training of Team Members, sanitation and safety, menu planning, and related production activities 
• Consistently maintain standards of quality, cost, presentation, and flavor of foods 
• Make recommendations for maintenance, repair, and upkeep of the kitchen and equipment 
• Consult with dining service personnel during daily line-ups 
• Assist in maintaining the security of the kitchen, including equipment, food, and supply inventories 
• Supervise, train, and evaluate kitchen personnel; lead by providing positive and constructive feedback to Members to reward, coach, correct, and motivate 
• Partner with the Procurement team to research, source, and negotiate qualified suppliers for the purchasing of equipment, materials, supplies, goods, and/or services that meet the quantity and quality expectations of the Company 
• Reports all member and guest comments to the Executive Chef and assists in resolution 
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary 
• 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, or equivalent experience 
• Four (4) or more years of prior relevant experience in a luxury property required 
• Previous leadership experience in the culinary field required 
• Complete knowledge of health and safety regulations 
• 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 of 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 on 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, Team 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 job will supervise all Members within assigned kitchens across the resort. 

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.