Sous Chef

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $75,000.00 - $80,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

competitive salary

bonus potential

Health Insurance

Dental Insurance

Vision Insurance

401(k) with employer match

Dining Discounts

Career growth opportunities

Supportive leadership culture

Job Description

CUT Las Vegas is a premier steakhouse located inside The Palazzo at The Venetian Resort, part of the world-renowned Wolfgang Puck Fine Dining Group. Known for its modern and luxurious dining experience, CUT Las Vegas has earned a reputation as one of the top steakhouses on the Las Vegas Strip. The restaurant is celebrated for its bold and globally inspired menu, which focuses on prime dry-aged steaks, seasonal ingredients, and innovative culinary techniques. This establishment prides itself on delivering award-winning service in an upscale and dynamic setting, attracting discerning diners who seek exceptional food and an unparalleled atmosphere.
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Job Requirements

Minimum 4 years of experience in a fine dining kitchen
Experience in steakhouse environment preferred
Strong leadership and coaching abilities
Knowledge of food costing and labor management
Ability to work flexible hours including nights, weekends, and holidays
High standards for food safety and sanitation
Good communication and organizational skills

Job Qualifications

Minimum 4 years of experience in a fine dining kitchen (Sous Chef or similar role)
Steakhouse experience highly preferred
Culinary school or formal training preferred but not required
Strong leadership skills with the ability to coach and inspire a diverse team
Solid understanding of food costing, labor management, and high-volume service
Excellent communication, organization, and time management skills
Flexible schedule, including nights, weekends, and holidays

Job Duties

Support the Executive Chef in overseeing day-to-day kitchen operations
Ensure quality, consistency, and presentation of all dishes
Train, mentor, and develop team members to achieve excellence
Manage ordering, inventory, and vendor relationships
Help monitor labor schedules, control food and labor costs, and support financial goals
Maintain food safety, sanitation, and cleanliness standards
Contribute to menu development and seasonal updates
Lead by example with professionalism, work ethic, and teamwork

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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