Sous Chef: Lead Kitchen, Menu Creation & Cost Control

Fontainbleau Las Vegas seeks a Sous Chef to manage daily kitchen operations, create and oversee menus, and ensure food quality. The ideal candidate should have a culinary degree or equivalent experience, certified food protection management, and at least two years of experience in a similar role. Strong leadership, culinary knowledge, and the ability to manage food costs are essential. The role allows for flexible scheduling in a dynamic environment.
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