Sous Chef
$55,000–$75,000 year
On-siteLas Vegas, Nevada, United States
Job Summary
Run BOH shifts ensuring efficient food prep, cooking, and inventory management while supervising kitchen, dish, and all other BOH teams. Lead pre-shift meetings, conduct line and cooler checks, and perform food tastings to maintain quality standards. Partner with management to review recipe books, order supplies, control food costs, and communicate production needs between front and back of house. Interview, hire, onboard, train, and supervise all BOH employees while modeling teamwork and resolving guest, vendor, and employee challenges with patience. Work a variety of days and shifts including early mornings, late nights, weekends, and potential overnight travel at multiple sites.
Required Qualifications
- 2-3 years of sous chef experience in a full-service restaurant
- Ability to lead and manage the kitchen staff
- Must be able to work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
- Must be able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
Desired Qualifications
- Previous stadium, arena, or large-scale event venue experience
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.