Executive Sous Chef, Culinary

North Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $85,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

401(k)

Employee Development Programs

Job Description

Trilogy Sunstone is a premier community nestled within the Sunstone Master Plan, located in the highly sought-after northwest part of Las Vegas, Nevada. This master-planned community exemplifies modern, resort-style living with a strong focus on amenities and lifestyle that cater to active and discerning residents. Trilogy Sunstone is designed as a modern Resort Club with stylish spaces that foster neighborly connections, whether for outdoor recreational activities or social nights out. Its proximity to Red Rock Canyon and quick access to the iconic Las Vegas Strip offer an exceptional blend of natural beauty and vibrant urban entertainment. The community ambiance emphasizes quality of life through thoughtfully designed amenities, upscale residences, and a vibrant, engaging atmosphere that promotes wellness, recreation, and social interaction. This destination is ideal for individuals seeking a resort-like environment combined with the conveniences of a dynamic city.

The Executive Sous Chef role at BlueStar Resort & Golf (BSRG), located within Trilogy Sunstone, is an essential leadership position in the culinary team. This full-time role reports directly to the Executive Chef and carries significant responsibility for supporting daily kitchen operations, supervising staff, and managing labor and inventory efficiently. The Executive Sous Chef contributes to shaping the guest experience by ensuring all culinary standards meet the high expectations of BSRG guests through quality control, food safety, and cost management.

The ideal candidate will be pivotal in upholding the core values and mission of BSRG by managing menu planning, production scheduling, and purchasing, while maintaining operational excellence and positive team dynamics. The role requires strong communication skills, proactive problem-solving, and the ability to foster a culture of continuous improvement and employee development. Working in a fast-paced, high-volume kitchen environment, the Executive Sous Chef will participate in hiring and training culinary staff, oversee food preparation according to company standards, and ensure compliance with safety and sanitation protocols. The position offers an annual salary of $85,000 and includes comprehensive benefits such as medical, dental, life insurance, paid time off, paid holidays, and 401(k) plan eligibility.

Job Requirements

high school diploma preferred
minimum three years experience as Executive Sous Chef or Sous Chef
supervisory experience of one to three years
current Food Handlers card
computer literacy including Excel
knowledge of food safety and cost control
strong communication skills
ability to manage budgets and food costs
planning and organizational skills
flexible availability for evenings and weekends
ability to work under pressure and multitask
physical capability to lift up to 50 pounds and work in kitchen environment

Job Qualifications

high school diploma preferred
three years minimum experience as an Executive Sous Chef or Sous Chef managing multiple kitchen outlets
successful completion of culinary or vocational school or equivalent experience
one to three years supervisory experience
American Culinary Federation certification preferred
current Food Handlers card
computer literate with Microsoft Office knowledge
advanced knowledge of food safety, sanitation, and cost control
ability to read and interpret food service periodicals
strong written and verbal communication skills
ability to calculate food costs and analyze budgets
capacity for innovative program development
strong planning, problem-solving, and decision-making skills
superior attention to detail and timeliness
initiative and sound judgment
ability to work in fast-paced environment
flexible schedule including evenings and weekends

Job Duties

communicate the core values and mission of Bluestar Resort and Golf to support company goals
plan menus, schedule production, create purchase orders, assure food safety and quality
control food cost and maintain high quality standards
provide accurate recipes and cost sheets
develop positive customer relations with guests and suppliers
meet with kitchen staff for planning and feedback
create an enjoyable and productive work environment
define and develop goals for team members
provide ongoing development and support for culinary certifications
assist in hiring and training culinary team
appraise team performance in Executive Chef's absence
supervise staff and perform team member activities as needed
recognize and celebrate team success
maintain a clean and safe work environment
represent BSRG professionally
write reports, order and production guides
execute budgets
maintain standards of excellence and stay updated on trends
attend culinary events and seminars
coordinate kitchen functions in Executive Chef's absence
perform other assigned duties