Executive Sous Chef

True Food Kitchen•Las Vegas, NV

About The Position

We believe that a life of purpose has the power to transform the world. This isn't just a job - it's a chance to find your true purpose. We’re a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and weekend brunch. THE RECIPE FOR SUCCESS Open and close the line, perform precise line checks, facility walks, and complete EcoSure documentation to ensure company standards are met, addressing any issues promptly. Lead high-volume service periods from the expo or wheel position, ensuring every dish meets TFK’s quality and presentation standards. Partner with BOH and FOH teams on line checks, facility walks, and health inspections to maintain a safe, compliant production environment. Hire, train, and develop back-of-house team members, manage schedules, and report payroll hours in line with company standards and state regulations. Collaborate with the Executive Chef on P&L management, focusing on food cost, labor, inventory, and overall restaurant performance. Assist with product ordering and invoicing to keep operations running smoothly. Maintain open, consistent communication with the FOH team to ensure alignment with TFK guidelines and standards.

Requirements

A strong passion for culinary excellence and exceptional attention to detail.
Resilience under pressure and the ability to handle last-minute requests with confidence.
At least 3 years of chef experience in a high-volume, full-service restaurant.
Advanced knowledge of the financial aspects of restaurant operations.
A caring, self-motivated leader with the ability to coach, develop, and inspire teams to deliver excellence.

Responsibilities

Open and close the line, perform precise line checks, facility walks, and complete EcoSure documentation to ensure company standards are met, addressing any issues promptly.
Lead high-volume service periods from the expo or wheel position, ensuring every dish meets TFK’s quality and presentation standards.
Partner with BOH and FOH teams on line checks, facility walks, and health inspections to maintain a safe, compliant production environment.
Hire, train, and develop back-of-house team members, manage schedules, and report payroll hours in line with company standards and state regulations.
Collaborate with the Executive Chef on P&L management, focusing on food cost, labor, inventory, and overall restaurant performance.
Assist with product ordering and invoicing to keep operations running smoothly.
Maintain open, consistent communication with the FOH team to ensure alignment with TFK guidelines and standards.