SOUS CHEF

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

meal discounts

Paid holidays

Job Description

The Venetian Resort is a premier luxury resort and casino destination located in Las Vegas, Nevada. Known for its world-class amenities, exquisite dining options, vibrant entertainment, and exceptional guest service, The Venetian Resort offers an unparalleled hospitality experience. As a prominent player in the hospitality industry, the resort is dedicated to maintaining the highest standards across all its departments, ensuring guests receive outstanding service in a sophisticated environment. The resort boasts numerous fine dining restaurants that offer diverse and high-quality culinary experiences, making it a sought-after destination for food lovers and travelers alike. The Venetian Resort maintains a culture of excellence, professionalism, and teamwork, encouraging its staff to grow while continuously elevating guest satisfaction and operational performance.

The Sous Chef - Restaurant position at The Venetian Resort is a pivotal role within the culinary team responsible for standardizing, maintaining, executing, and continuously improving culinary standards to meet and exceed guest satisfaction. This role involves overseeing daily kitchen operations, ensuring consistency in recipe execution, and maintaining the highest levels of food quality and safety. The Sous Chef will supervise line cooks and coordinate production to meet the demands of a high-volume, fast-paced kitchen environment. This position is ideal for culinary professionals passionate about food quality, team leadership, and operational excellence. The sous chef will communicate frequently with fellow sous chefs and leadership to review assignments, anticipate business needs, and ensure smooth kitchen performance. Commitment to health regulations, sanitation, organization, and cost controls is essential to maintaining the resort’s reputation for culinary excellence. The role also emphasizes mentoring kitchen staff, maintaining inventory accuracy, managing labor efficiency, and contributing positively to guest relations by resolving complaints and providing knowledgeable assistance on hotel and local attractions. Working at The Venetian Resort means being part of an award-winning hospitality team with opportunities for growth and professional development. The employment type is full-time with a requirement for flexibility to work night shifts, weekends, and holidays. This role demands both technical culinary skills and leadership capabilities to drive a cohesive and productive kitchen team, making a substantial impact on guest dining experiences at the resort.

Job Requirements

21 years of age
Proof of authorization to work in the United States
High school diploma or equivalent
Associate degree in Food and Beverage or culinary course preferred
Ability to obtain and maintain Food Handler Safety Training Card
Minimum 3 years managerial experience in high-volume kitchen
Demonstrated advanced knife skills and proper sanitation practice
Experience with ARIBA ordering
Proficient in Microsoft Office
Effective verbal and written English communication
Strong interpersonal skills
Ability to work varied shifts including nights, weekends, holidays
Ability to lift or carry 50 pounds unassisted
Physical ability to access all work areas
Ability to maintain composure under pressure
Ability to interact appropriately with guests and team members
Physical stamina to walk, stand, stretch, bend, and kneel for extended periods
Capability to work in fast-paced and busy environments
Willingness to work indoors with exposure to environmental factors

Job Qualifications

High school diploma or equivalent
Associate degree in Food and Beverage or culinary course completion preferred
Minimum 3 years experience as a manager in a high-volume kitchen
Demonstrated advanced knife skills and knowledge of proper food handling and sanitation
Experience with ARIBA ordering system
Working knowledge of Microsoft Excel, Word, and PowerPoint
Effective English communication skills
Strong interpersonal skills for diverse team interaction

Job Duties

Monitor daily activities of line cooks to ensure recipe integrity and meal quality
Prepare and assign production and prep work for line cooks prioritizing based on demand
Communicate regularly with fellow sous chefs regarding assignments and venue performance
Maintain cleanliness, sanitation, and organization of work areas in compliance with health regulations
Communicate business needs, production issues, and opportunities to leadership
Enforce departmental policies, procedures, and standards with hourly team members
Assist line cooks to ensure optimum guest service
Maintain production charts and proper storage procedures
Minimize waste and control costs for goods and labor
Manage staff attendance and coordinate breaks
Mentor and lead line level team members
Address guest complaints to ensure satisfaction
Comply with occupational health and safety standards
Perform related duties as assigned