Sous Chef - WSKY Inspirada
On-siteHenderson, Nevada, United States
Job Summary
Manage daily kitchen operations for high-volume service and large parties, coordinating staffing and food prep for BEOs and group dining events. Partner with the General Manager and Group Dining Manager to develop event menus, recruit, train, and oversee back-of-house team members. Ensure consistent food presentation, quality, and timely service while supporting budgeting efforts and cost management goals. Uphold all health, safety, and sanitation standards, monitor food inventory and par levels, and act as the go-to expert for kitchen and POS software. Perform prep work and line support as needed, fulfilling additional duties assigned by the Executive Chef.
Required Qualifications
- High school diploma or equivalent
- 3–5 years in high-volume culinary environments
- Flexible schedule: must be available for all shifts, weekends, and holidays
- Proficiency in kitchen management, ordering, inventory, and team supervision
- Working knowledge of P&L statements and cost control
- Ability to lift 45 lbs. and work on their feet for extended periods
- Valid Food Handler's Certification, TAM Card, and Non-Gaming Card (or ability to obtain)
Desired Qualifications
- 1–2 years of leadership or restaurant management experience preferred
- Strong organizational and communication skills
- Proven leadership abilities and team development mindset
- Familiarity with restaurant POS and kitchen operations software
- Commitment to delivering a 'deliberately different' guest experience
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