Sous Chef - WSKY 7

Terrible's is a dynamic and passionate company dedicated to delivering exceptional guest experiences in the hospitality industry. With a focus on integrity, passion, caring, professionalism, and learning, Terrible's fosters a culture where employees genuinely believe in what they do. The company is committed to customer focus and bringing enthusiasm to every aspect of its business. Within this thriving environment, Terrible's restauranteurs and culinary teams strive to provide memorable dining experiences for guests through top-tier food quality, outstanding service, and a dedication to operational excellence.

The Restaurant Sous Chef role at Terrible's supports the Executive Chef in managing daily kitchen operations within a high-volume setting. This position is crucial for maintaining high standards of food preparation, presentation, and timely service while leading and coaching the culinary team. The Sous Chef manages staffing, coordinates food preparation for special events and group dining, and works collaboratively with management to develop event menus. Additionally, the role involves supporting budgeting efforts, cost management, and ensuring compliance with all health, safety, and sanitation standards as mandated by regulatory authorities such as the Southern Nevada Health District.

As a hands-on leader, the Sous Chef promotes and implements new culinary techniques and seasonal dishes, performs prep work and line support as needed, and ensures consistent food quality across all kitchen operations. The position requires proficiency in kitchen management software, inventory systems, and point-of-sale (POS) operations, positioning the Sous Chef as a vital expert resource within the kitchen. This role also requires a flexible schedule with availability on all shifts, including weekends and holidays, to accommodate the needs of a fast-paced restaurant environment.

The ideal candidate is someone with 3 to 5 years of experience in high-volume culinary environments and 1 to 2 years of leadership or restaurant management experience. Strong organizational and communication skills, a proven ability to lead and develop teams, and a commitment to delivering a deliberately different guest experience are highly preferred. Certifiable qualifications such as a valid Food Handler's Card, Alcohol Awareness Card, and Non-Gaming Card are mandatory to meet all licensing and permit requirements.

In this vital leadership role, the Sous Chef contributes significantly to the financial and operational success of the restaurant while mentoring a back-of-house team that embraces Terrible's Core Values. The work environment is fast-paced and dynamic, requiring attention to detail, discretion, and resilience under pressure. Physical demands include standing for long periods, lifting up to 45 pounds, and working in hot kitchen conditions. Overall, this position offers a rewarding career path for culinary professionals who thrive in team-oriented settings and aspire to grow their skills within a company that values passion and integrity.