Sous Chef, Asian Production
Company: FOUNTAINBLEAU
Location: Las Vegas
Posted on: September 18, 2023
Job Description:
POSITION OVERVIEWThe 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.ESSENTIAL DUTIES AND RESPONSIBILITIESThe 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 necessaryQUALIFICATION REQUIREMENTSTo
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
environmentSUPERVISORY RESPONSIBILITIES This position will
supervise all line-level positions within the Asian Production
segment of the 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, REGISTRATIONSMember 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
ENVIRONMENTThe 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 Associated topics: corporate, culinary,
culinary school, executive kitchen, grill chef, kitchen, pizza
chef, restaurant assistant chef, service, sushi
Keywords: FOUNTAINBLEAU, Las Vegas , Sous Chef, Asian Production, Other , Las Vegas, Nevada
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