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Sous Chef
Job Location:
Job Location:
Las Vegas, NV - USA
Monthly Salary:
Not provided by the employer
Monthly Salary:
Posted:
16 August 2026 (21 days ago)
Posted:
Application Deadline:
17 August 2026
Application Deadline:
Vacancies:
1 Vacancy
Vacancies:
Job Summary
This search is being conducted on a confidential basis on behalf of an established high-volume hospitality organization. Candidate materials will be reviewed by Rise Talent Solutions and the clients identity will be shared with qualified candidates as the process progresses.
About the Organization
Our client is a well-established company in the live entertainment and hospitality space. The organization is built on a foundation of top culinary and creative talent with a shared mission of creating memorable experiences for its guests.
Our client is looking for a Sous Chef to join the team. The Sous Chef is responsible for providing supportive leadership in a high-volume kitchen staff throughout food service. This will also involve a large degree of supervising other kitchen staff. While assisting the Executive Chef the Sous Chef will help with menu execution inventory and management of supplies. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing the organizations customer satisfaction. The position reports to the Executive Chef.
What Youll Do
- Ensure all kitchen stations are properly set up to established standards before service and maintained with consistency and accuracy throughout the shift.
- Manage the organization storage rotation and handling of kitchen products. Ensure all team members consistently follow FIFO procedures to protect product quality freshness and consistency.
- Oversee the preparation and production of all menu items. Ensure recipes portions cooking techniques presentation and quality standards are followed consistently stepping in to assist when necessary.
- Actively engage in the organizations commitment to diversity equity inclusion and accessibility by participating in offered learnings engaging in related conversations and helping maintain a safe and welcoming workspace.
- Foster a positive kitchen culture that promotes teamwork communication accountability mutual respect recognition and employee development.
- Hold line-level cooks accountable for following established culinary standards company policies procedures and workplace expectations. Provide coaching feedback and counseling when necessary.
- Responsible for the ordering receiving stocking labeling storage and rotation of kitchen products while maintaining a clean organized and safe working environment.
- Routinely inspect kitchen equipment refrigeration cooking equipment and related systems to ensure they are functioning properly. Promptly communicate equipment or maintenance concerns and follow up with facilities as necessary.
- Create maintain and administer employee schedules production sheets prep lists and other operational tools necessary for successful daily kitchen operations.
- Effectively write maintain and accurately cost recipes while ensuring yields portions ingredients and preparation procedures are properly documented.
- Monitor product usage waste yields and inventory levels. Maintain appropriate pars while identifying opportunities to reduce unnecessary waste and control food costs.
- Assist with labor management by monitoring staffing levels and responding appropriately to changes in business volume while maintaining operational and service standards.
- Maintain a strong focus on state and local health department regulations and food safety practices. Ensure all culinary team members consistently follow applicable sanitation food handling storage temperature-control and cleanliness standards.
- Continuously train coach and develop cooks in proper food preparation cooking techniques sanitation organization and kitchen procedures to ensure established quality standards are consistently achieved.
- Demonstrate and train team members on new recipes cooking techniques procedures ingredients and equipment as needed.
- Support the culinary leadership team with daily kitchen operations and other duties as assigned by management.
All duties are to be performed in accordance with departmental and company policies practices and procedures.
What You Bring
- Minimum of three years of professional cooking experience in a high-volume kitchen environment.
- High School diploma or equivalent. Culinary degree or formal apprenticeship preferred.
- Strong written and verbal communication skills with the ability to effectively communicate in English.
- Strong leadership organizational and interpersonal skills.
- Ability to lead by example and provide clear direction coaching and constructive feedback to culinary team members.
- Excellent internal and external customer service skills.
- Professional appearance and demeanor.
- Ability to obtain and maintain full knowledge and understanding of company and department rules regulations policies and procedures.
- Working knowledge of basic culinary mathematics including addition subtraction multiplication division fractions decimals recipe conversions yields and portion calculations.
- Ability to work calmly and efficiently under pressure.
- Strong commitment to food quality consistency sanitation hospitality and guest experience.
- A highly motivated and energetic personality with a strong commitment to excellence in hospitality.
- Ability to work evenings weekends and holidays as scheduled/needed.
- Successful reference check background check and drug test clearance prior to hire.
- Must have valid work authorization for the US.
- At least 21 years of age.
Physical Requirements
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Work is performed in a high-volume professional food service environment.
- Must be tolerant to varying conditions of noise level temperature illumination and air quality. The noise level in the work environment is usually moderate to high.
- Must be able to lift carry push pull and move items weighing up to 50 pounds.
- This position requires you to be standing or walking for extended periods of time.
- Must be able to bend reach stoop lift and perform repetitive movements associated with professional kitchen operations.
- Must be able to safely work around hot surfaces open flames sharp equipment refrigeration and other commercial kitchen equipment.
Whats Offered
Our client is proud to offer a comprehensive compensation and benefits package to eligible full-time and part-time employees designed to elevate the employee experience.
- 100% employer-paid health coverage
- Vacation and paid time off including holidays
- Professional development funding
- Paid time off for community service
- 401k and matching contribution
- Employee discounts on goods and services
Diversity Equity Inclusion & Accessibility
All employees participate in deepening the organizations commitment to becoming an inclusive and accessible workplace. This internal culture program serves as the foundation of a lifelong commitment to antiracism within the company and the broader hospitality community it participates in.
Each employee is responsible for conducting their work in an equitable manner and staff work together to continue learning about anti-racism practice harm prevention and support the communities they work in.
Hiring Journey
When filling new positions its important to make sure the fit for both candidate and organization is right. While the goal is always to fill positions in a timely manner priority is placed on taking the time to truly get to know prospective candidates. The hiring timeline varies from role to role but can take anywhere from two weeks to several months.
Interested candidates should apply through Rise Talent Solutions. Please do not contact the client organization directly.
