Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
meal provided
Job Description
Maroon Steakhouse is a prestigious Michelin-level restaurant located in Las Vegas, renowned for its innovative approach to Caribbean cuisine inspired by the rich culinary heritage of Jamaica's Blue Mountains. Founded by James Beard Award-winning Chef Kwame Onwuachi, Maroon Steakhouse masterfully blends bold, untamed flavors with sophisticated techniques, elevating traditional jerk and Jamaican dishes to a fine-dining experience. The restaurant is dedicated to delivering unique and unforgettable culinary journeys that celebrate culture and storytelling through food. With a focus on quality, creativity, and authenticity, Maroon Steakhouse has established itself as a destination for food connoisseurs seeking an exceptional dining experience that pushes the boundaries of a traditional steakhouse setting.
The Sous Chef role at Maroon Steakhouse presents an exciting opportunity for culinary professionals eager to expand their expertise within a high-volume, fine-dining environment. This position reports directly to the Chef de Cuisine and plays a vital leadership role in the kitchen, ensuring that every dish meets the exacting standards of the restaurant. The Sous Chef is responsible for overseeing kitchen operations, supporting menu development, and managing culinary staff, all while maintaining rigorous attention to detail in food quality, presentation, and hygiene. This role demands a dynamic and creative individual who thrives in a fast-paced setting and who is passionate about culinary innovation and excellence.
The ideal candidate will bring 3-5 years of progressive culinary experience, including at least two years in a senior Sous Chef capacity in a fine-dining establishment. Expertise in advanced cooking techniques such as molecular gastronomy, precise temperature control, and complex plating is essential. The Sous Chef is expected to contribute to menu refinement by leveraging a deep knowledge of seasonal and often rare ingredients, as well as various global cuisines and classical French culinary methods. Responsibilities also include mentoring and leading a diverse team of skilled chefs, maintaining health and safety standards, and managing operational costs to ensure both creativity and profitability.
Maroon Steakhouse fosters a professional kitchen environment that values teamwork, continuous learning, and uncompromising quality. The restaurant offers a platform for ambitious culinary leaders to push the culinary envelope, develop their skills, and contribute to a brand that honors cultural roots while setting new standards in the luxury dining sector. This position also provides exposure to a high-profile culinary scene with opportunities for professional growth and development.
Working at Maroon means joining a vibrant and passionate team dedicated to culinary artistry and innovation. The Sous Chef will have a significant impact on the guest experience by ensuring consistent delivery of impeccable dishes, driving operational excellence, and supporting the broader vision of the restaurant. This role is suited for professionals ready to take ownership of kitchen operations in the absence of the Chef de Cuisine, manage food and labor costs efficiently, and collaborate with vendors to maintain the highest ingredient quality standards. If you are a creative culinary professional ready to lead and innovate within a distinguished Michelin-level kitchen, Maroon Steakhouse invites you to apply and become part of its exciting journey.
The Sous Chef role at Maroon Steakhouse presents an exciting opportunity for culinary professionals eager to expand their expertise within a high-volume, fine-dining environment. This position reports directly to the Chef de Cuisine and plays a vital leadership role in the kitchen, ensuring that every dish meets the exacting standards of the restaurant. The Sous Chef is responsible for overseeing kitchen operations, supporting menu development, and managing culinary staff, all while maintaining rigorous attention to detail in food quality, presentation, and hygiene. This role demands a dynamic and creative individual who thrives in a fast-paced setting and who is passionate about culinary innovation and excellence.
The ideal candidate will bring 3-5 years of progressive culinary experience, including at least two years in a senior Sous Chef capacity in a fine-dining establishment. Expertise in advanced cooking techniques such as molecular gastronomy, precise temperature control, and complex plating is essential. The Sous Chef is expected to contribute to menu refinement by leveraging a deep knowledge of seasonal and often rare ingredients, as well as various global cuisines and classical French culinary methods. Responsibilities also include mentoring and leading a diverse team of skilled chefs, maintaining health and safety standards, and managing operational costs to ensure both creativity and profitability.
Maroon Steakhouse fosters a professional kitchen environment that values teamwork, continuous learning, and uncompromising quality. The restaurant offers a platform for ambitious culinary leaders to push the culinary envelope, develop their skills, and contribute to a brand that honors cultural roots while setting new standards in the luxury dining sector. This position also provides exposure to a high-profile culinary scene with opportunities for professional growth and development.
Working at Maroon means joining a vibrant and passionate team dedicated to culinary artistry and innovation. The Sous Chef will have a significant impact on the guest experience by ensuring consistent delivery of impeccable dishes, driving operational excellence, and supporting the broader vision of the restaurant. This role is suited for professionals ready to take ownership of kitchen operations in the absence of the Chef de Cuisine, manage food and labor costs efficiently, and collaborate with vendors to maintain the highest ingredient quality standards. If you are a creative culinary professional ready to lead and innovate within a distinguished Michelin-level kitchen, Maroon Steakhouse invites you to apply and become part of its exciting journey.
Job Requirements
- Minimum of 3-5 years of progressive culinary experience
- At least 2 years in a Sous Chef or Senior Sous Chef role in fine-dining
- Demonstrated expertise in advanced culinary techniques
- Comprehensive knowledge of global cuisines and classical French methods
- Exceptional leadership and teamwork skills
- Ability to maintain composure under pressure
- Culinary degree or formal training preferred
- Valid Food Handler's certification
Job Qualifications
- Minimum of 3-5 years of progressive culinary experience
- At least 2 years in a Sous Chef or Senior Sous Chef role within a fine-dining establishment
- Demonstrated expertise in advanced culinary techniques including molecular gastronomy, precise temperature cooking, and complex plating design
- Comprehensive understanding of various global cuisines, seasonal ingredients, and classical French culinary methodology
- Exceptional leadership qualities with ability to maintain composure under pressure
- Meticulous attention to detail and a relentless commitment to culinary excellence
- Culinary degree or equivalent formal training highly preferred
- Valid Food Handler's certification required
Job Duties
- Execute all dishes and menus to exact specifications and quality standards set by the Chef de Cuisine
- Oversee all kitchen stations including garde manger, hot line, prep, and butchery during service with hands-on support and expediting
- Maintain rigorous control over food quality, presentation, and preparation methods
- Contribute to the continuous refinement and development of seasonal menus using advanced techniques and rare ingredients
- Assume full kitchen operations responsibility in the absence of the Chef de Cuisine
- Manage and mentor culinary team fostering professionalism and teamwork
- Lead daily pre-shift meetings communicating key priorities and quality expectations
- Develop and enforce adherence to health, safety, and sanitation standards (HACCP)
- Manage food and labor costs to minimize waste and maximize efficiency
- Oversee inventory management including ordering, receiving, and storage
- Coordinate with vendors and purveyors to ensure consistent sourcing of high-quality ingredients
- Assist in scheduling BOH staff to ensure adequate coverage and control labor expenditures
Job Criteria
Experience
Expert Level (7+ years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
