Sous Chef - Conventions & Banquets - Bellagio
On-site · Las Vegas, Nevada, United States
Job Summary
Step into a high-impact culinary leadership role as the Convention-Banquet Sous Chef, leading banquet culinary operations to deliver outstanding food quality, flawless presentation, and seamless execution for large-scale events. Responsibilities include maintaining quality and presentation of food, driving orders through customer-relations systems, effective communication with chefs and staff, scheduling and maintaining labor budgets, and utilizing purchasing/cost-transfer systems. The ideal candidate brings 2+ years of culinary experience in a high-volume environment (5+ years in hospitality/banquet settings preferred), banquet-focused background, familiarity with Oracle for inventory/ops, and flexibility to work early mornings, late nights, weekends, holidays, and high-demand schedules; union/CBAs preferred.
Required Qualifications
- 2+ years of culinary experience in a high-volume environment required
- 5+ years preferred in high-volume hospitality, hotel/casino, banquet, or resort culinary operations
- Strong banquet background and experience supporting large-scale events, high-volume production, and elevated food execution
- Familiarity with Oracle is a strong plus for operational and inventory management
- Union / CBA experience strongly preferred
- High School Diploma or GED required
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