Sous Chef - WSKY 1

Terrible's is a dynamic restaurant company dedicated to providing an exceptional dining experience through passion and customer focus. Known for its commitment to excellence, Terrible's places a strong emphasis on core values such as Integrity, Passion, Caring, Professionalism, and Learning. The company fosters an energetic workplace where every team member believes in the mission and values of the establishment, creating an environment that encourages growth, enthusiasm, and a collective commitment to delivering outstanding guest experiences. Terrible's reputation for quality and innovation in the culinary field has made it a sought-after employer for those who want to progress in the hospitality industry and work alongside motivated, like-minded professionals. The company supports employees' development through hands-on leadership, continuous learning, and a team-oriented culture focused on mutual success.

The Restaurant Sous Chef at Terrible's plays a crucial role in ensuring the high standards of kitchen operations and guest satisfaction. Supporting the Executive Chef, this position involves managing daily kitchen activities, contributing to menu development, and overseeing food quality and presentation. The Sous Chef supervises all back-of-house staff, coordinating staffing and food preparation especially for high-volume services and large group dining events. They also work closely with the General Manager and Group Dining Manager to design tailored event menus that meet customer expectations. A key aspect of the role is to uphold health and safety standards as mandated by the Southern Nevada Health District and other regulatory bodies, ensuring sanitation and food safety protocols are meticulously followed.

Beyond kitchen oversight, the Sous Chef is deeply involved in controlling costs and monitoring inventory levels, ensuring the restaurant remains financially efficient while maintaining superior culinary standards. This position demands a flexible schedule, as the candidate must be available for various shifts, including weekends and holidays. The Sous Chef acts as the expert in kitchen and POS software, facilitating smooth operational flow and supporting the team with the latest culinary techniques and seasonal offerings. With a strong emphasis on leadership, this role requires coaching and motivating culinary staff to deliver top-tier service and foster a cohesive team environment. Overall, the Sous Chef's responsibilities extend from prep work and line support to broader operational and financial contributions under the guidance of the Executive Chef. Those who thrive in fast-paced, high-energy culinary environments where innovation and guest satisfaction are paramount will find this role both challenging and rewarding.