Viennoiserie Chef

POSITION OVERVIEW

The Viennoiserie Chef is responsible for overseeing the production of all viennoiserie items, including laminated doughs, breakfast pastries, and specialty baked goods. This role works closely with the Executive Pastry Chef and Assistant Executive Pastry Chef to ensure the highest standards of quality, consistency, and creativity in the viennoiserie program. The Viennoiserie Chef leads a dedicated team, manages daily operations, and contributes to menu innovation and cost control.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Lead and supervise the overnight breakfast pastry and baking team with professionalism, structure, and a commitment to excellence
• Ensure the timely and consistent production of morning viennoiseries, muffins, breakfast cakes, scones, cookies, and breads, upholding the highest standards of quality, cleanliness, and discipline
• Serve as a proactive leader, driving organization, system development, and team accountability to guarantee that all early-morning outlets receive their orders accurately, punctually, and in alignment with brand standards
• Collaborate closely with the Executive Pastry Chef to develop and refine laminated dough recipes, elevate product quality and innovation, and create new menu items—including seasonal viennoiseries, muffins, Danish pastries, quick breads, and special event offerings
• Ensures smooth operational continuity through clear, consistent handovers and daily communication with the Executive Pastry Chef and morning production team. Facilitates accurate information flow, aligning overnight output with daytime expectations and maintaining production efficiency
• 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 equipment related to viennoiserie and artisanal baking
• Effectively manages a wide range of administrative responsibilities, including maintaining digital and printed recipe archives, coordinating direct orders, and overseeing warehouse and departmental transfers. Skilled in scheduling, payroll processing, and inventory management to ensure seamless kitchen operations and resource allocation
• Consistently upholds workplace expectations by enforcing punctuality, attendance policies, and disciplinary standards. Promotes a culture of responsibility and reliability
• Demonstrates consistent dedication to maintaining a clean, organized, and hazard-free kitchen environment. Adheres rigorously to local health code regulations and food safety standards, ensuring compliance and excellence in every aspect of kitchen operations
• 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 especially in laminated pastry & baking program , and/or equivalent combination of education and hands-on experience in viennoiserie production
• 5+ years in professional pastry or bakery production, including supervisory experience.
• Expertise in Laminated Doughs for preparing croissants, Danish pastries, and puff pastry items with precision
• Ability at managing large-scale pastry program without compromising on detail or flavor
• Ability to work overnight shifts to meet production timelines and ensure fresh morning offerings
• Minimum of two (2) years of experience in a leadership role within a professional pastry kitchen, with a focus on viennoiserie or artisanal baking 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 environment

SUPERVISORY RESPONSIBILITIES         

This position will supervise all line-level positions within the pastry 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, 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. 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 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. 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

$75000 per year - $85000 per year