Sous Chef

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Day Shifts

Night Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Training and Development

Uniform allowance

Meal Allowances

Job Description

Our establishment is a renowned and vibrant Chinese restaurant dedicated to delivering an exceptional dining experience that honors traditional culinary techniques while embracing innovative practices. Known for its commitment to quality, authenticity, and service excellence, the restaurant attracts a loyal clientele seeking both traditional flavors and modern dining ambiance. Operating in a competitive hospitality environment, we pride ourselves on maintaining high standards of cleanliness, culinary excellence, and efficient service. The restaurant's team is composed of passionate professionals who work collaboratively to create memorable meals that satisfy and delight every guest. The workplace culture encourages creativity, learning, and continuous improvement, fostering an environment where talent can flourish. We invest in our staff by providing ongoing training and professional development to ensure our team remains at the forefront of culinary trends and safety standards.

The role of Sous Chef is a key leadership position within our kitchen brigade, reporting directly to the Head Chef or Executive Sous Chef. This is a full-time position ideal for a dedicated culinary professional seeking to advance their career in a dynamic and demanding kitchen environment. The Sous Chef plays an essential part in the daily management of the kitchen operations, acting as the operational backbone by overseeing food production, quality control, and team management. This position offers an opportunity to work closely with the Head Chef to uphold and enhance the restaurant’s culinary standards and guest satisfaction.

As the Sous Chef, you will lead by example, ensuring that all dishes leaving the kitchen meet stringent criteria for taste, presentation, and consistency. Your responsibilities include supervising the kitchen team, coordinating stations during service, maintaining strict adherence to food safety and hygiene regulations, and supporting training and development of junior kitchen staff. This role also involves administrative duties such as assisting with inventory control, cost management, and staff scheduling. By fostering a motivated and cohesive team, you ensure smooth kitchen operations and a positive working atmosphere. The Sous Chef is also expected to act as the primary point of contact for the kitchen team in the absence of the Head Chef, handling operational challenges efficiently and calmly under pressure. This position requires a strong leader with excellent culinary skills, the ability to multitask, and a commitment to excellence in all aspects of kitchen management.

Job Requirements

Minimum 3-5 years of professional kitchen experience with at least 1-2 years in a supervisory or Sous Chef capacity
Strong across-the-board cookery skills with the ability to competently oversee and contribute to any kitchen section
Professional culinary training or equivalent practical experience at a high standard
Bilingual in English and Cantonese preferred to facilitate communication across the team and with management
Competent with scheduling basic inventory management and kitchen administration tasks
Strong natural leader calm under pressure detail-oriented a committed team player with the ability to motivate and develop others

Job Qualifications

Professional culinary training or equivalent practical experience at a high standard
Minimum 3-5 years of professional kitchen experience with at least 1-2 years in a supervisory or Sous Chef capacity
Strong across-the-board cookery skills with the ability to competently oversee and contribute to any kitchen section
Solid understanding of Chinese culinary techniques preferred
Bilingual in English and Cantonese preferred to facilitate communication across the team and with management
Competent with scheduling basic inventory management and kitchen administration tasks

Job Duties

Oversee and participate in all kitchen production ensuring food quality consistency and presentation meet established standards
Ensure all dishes are prepared and presented in strict accordance with approved recipes plating guides and portion specifications
Conduct regular tasting and line checks throughout service to maintain the highest standards of food quality and identify areas for improvement
Assign and oversee kitchen sections during service stepping in to support any station as required
Enforce strict adherence to all food safety hygiene HACCP and health and safety regulations across the kitchen
Lead and supervise the kitchen brigade on a day-to-day basis providing clear direction and maintaining team discipline and morale
Deliver on-the-job training to junior kitchen staff coaching individuals on technique standards and kitchen culture