Sous Chef
$55,000–$55,000 year
On-siteLas Vegas, Nevada, United States
Job Summary
Run BOH shifts ensuring effective operations including food prep, cooking, and inventory management while supervising kitchen, dish, and all other teams. Lead pre-shift meetings, conduct line and cooler checks, perform food tastings, and review recipe books with management. Order food products and supplies, track food costs, and communicate production timing and special requests between front of house 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
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