Sushi Sous Chef, Kaia

North Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $47,800.00 - $64,500.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

employee discount

Retirement Plan

Employee assistance program

Career Development

meal discounts

Job Description

AREA15 Las Vegas is a revolutionary entertainment district located just off the iconic Las Vegas Strip. It is the world's first purpose-built immersive entertainment complex, merging live events, interactive art installations, cutting-edge technology, unique retail options, and an impressive array of bars and eateries. AREA15 is designed as a dynamic space for visitors of all ages, offering a constantly evolving lineup of attractions such as LIFTOFF Bar and Ride, Meow Wolf's Omega Mart, Dueling Axes, Five Iron Golf, The Beast, Wink World: Portals Into the Infinite, Museum Fiasco, Dopeameme Institute for Pleasure Research (D.I.P.R.), and the JOHN WICK EXPERIENCE. The district also hosts a variety of concerts, experiential art exhibitions, nightlife venues, and production shows that push creative boundaries.

The environment at AREA15 is a hub of creativity, innovation, and passion. It brings together artists, musicians, technologists, and entrepreneurs under one expansive roof, enabling guests to encounter experiences beyond the ordinary. A distinctive feature of AREA15 is its commitment to diversity and equal opportunity, welcoming talents from varied backgrounds and proudly complying with all federal, state, and local employment laws.

The Sushi Sous Chef position at Kaia, one of the distinguished restaurant venues within AREA15, offers an exciting opportunity for culinary professionals passionate about sushi and Japanese cuisine. Working as the Sushi Sous Chef involves overseeing the preparation and quality of sushi dishes, managing ordering and inventory, and maintaining impeccable food safety and sanitation standards as mandated by the Southern Nevada Health District (SNHD). This role requires an individual with thorough knowledge of sushi preparation, from butchering and processing fresh fish to creatively presenting menu offerings in line with the Executive Chef’s guidelines.

This full-time role demands leadership skills and the ability to work efficiently in a fast-paced, dynamic kitchen environment. The successful candidate will demonstrate strong organizational abilities, time management, and command over the standards of food quality, safety, and customer satisfaction. Responsibilities also include collaborating with local suppliers, managing cost of goods sold (COGs), labor, ensuring proper maintenance of kitchen equipment, and effectively leading and training kitchen staff.

Being part of AREA15 means embracing a culture of innovation and a commitment to delivering exceptional guest experiences. The Sushi Sous Chef will be integral to sustaining the high culinary standards of Kaia while supporting the creative energy that defines AREA15. This role offers a unique blend of traditional culinary skills with a vibrant, immersive entertainment setting where every day brings new challenges and opportunities to shine. If you are passionate about sushi artistry, leadership, and a collaborative work atmosphere, this position invites you to contribute to one of Las Vegas’s most exciting entertainment destinations.

Job Requirements

Applicants must be 21 years of age or over
Proof of eligibility to work in the United States
2-4 years of sushi preparation experience
Demonstrate strong leadership skills
Ability to work varied shifts including weekends and holidays
Must be able to lift 50lbs
Must be able to stand, walk, bend and lift for extended periods of time

Job Qualifications

Applicants must be 21 years of age or over
Proof of eligibility to work in the United States
Be comfortable participating in creative, entrepreneurial start-up environment, introducing new concepts and innovations
Making decisions and solving problems in a fast-paced environment
Resolving conflicts and negotiating with others
Must be organized and detail oriented when dealing with food standards, costs, safety, creating work schedules, shipments, cleaning schedules, etc.
Must be able to apply SOPs to ensure consistency within your department
Proficient knowledge of applicable SNHD guidelines and requirements
Establishing and maintaining interpersonal relationships
Valid work cards (Health)
2-4 years of sushi preparation experience
Demonstrate strong leadership skills, including exceptional time management and delegation
Ability to work varied shifts, including weekends and holidays
Must be able to lift 50lbs
Work in an environment that is subject to varying levels of noise, crowds, flashing lights and smoke
Must be able to stand, walk, bend and lift for extended periods of time

Job Duties

Prepare all menu items according to approved recipes in timely manner
Exhibit excellent time-management skills in food item preparation and customer service skills
Recommend menu items or ingredients complement well together
Understands all positions well enough to perform all stations within the kitchen
Work as a member of the team to ensure success in all areas of the restaurant
Butcher and process fish and seafood according to Executive Chef's/Head Chef specific guidelines
Discard any leftover items that cannot or should not be saved
Inventory all fish and seafood items
Properly store all fish and seafood
Maintain station and prep are all menu items in accordance directives given by the Executive Chef
Maintain a hygienic and safe work environment at all times
Fill in where needed to ensure that service standards and efficient operations are met
Report to work punctually
Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs
Monitors the quality of raw food products to ensure that standards are met
Recognizes superior quality products, presentations and flavor
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Work with local suppliers for purchasing of food, dry goods, supplies, etc.
Manages inventory, COG's, labor, etc.
Other duties as assigned