POSITION OVERVIEW The Executive Chef of Banquets leads the day-to-day operations of the kitchen staff of the Banquet Department, develops menus, and oversees the general quality, appearance, and production of food service. ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: Responsible for managing and leading the Banquet and Convention teams regarding menu creativity and innovation to achieve an elevated culinary experience. Direct, oversee, and participate in all Banquet and Convention food production and operations, including, but not limited to, quality preparation and presentation of food in compliance with all safety and sanitation standards and regulations. Develop standards and training to drive Team Member productivity and performance, including implementation of policies and procedures, cost controls, and monitoring overall profitability. Create and implement new menus and individual menu items for Banquets and Conventions based on current food trends and regional tastes in partnership with the Executive Chef and Executive Director of Food and Beverage. Maintain a strong focus on training and upgrading food quality. Interact with guests and clients to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly. Promote the resort in becoming a recognized culinary destination by creating memorable guest experiences through artistry and uncompromised passion for excellence. Ensure all the Banquet and Convention products are high quality and are consistently achieved. 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. Partner closely with other departments such as Sales&Marketing and the Digital team to conceptualize and implement dynamic marketing programs to drive enhanced awareness for the Banquet and Convention program. 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 combination of education and experience. Five (5) or more years of prior relevant experience in a luxury property required. Certified Food Protection Manager Certification required. Executive banquet chef, Banquet chef, Garde Manger chef experience 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 Banquet 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 banquet 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, 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 will supervise all Members within the Banquets kitchens. 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. CERTIFICATES, LICENSES, REGISTRATIONS Member 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. 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 ENVIRONMENT The 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. J-18808-Ljbffr