Pastry Sous Chef — Lead Creative Menus & Kitchen Ops
Fontainebleau Las Vegas
Fontainebleau Las Vegas seeks a Pastry Sous Chef to lead the pastry kitchen under the Executive Pastry Chef, developing menus and guiding staff while controlling costs. The role focuses on maintaining high standards in quality, taste, and presentation, and collaborating with front-of-house and management to ensure seamless service. Candidates should have a culinary degree or equivalent, a Food Protection Manager certification, and at least two years in a pastry or similar leadership role. #J-18808-Ljbffr Fontainebleau Las Vegas
Vacancy posted 3 days ago
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