Sous Chef - WSKY 1

Terrible's•Las Vegas, NV

5d•Onsite

About The Position

The Restaurant Sous Chef supports the Executive Chef in managing daily kitchen operations, ensuring top-tier food quality, and providing leadership to the culinary team. This role is instrumental in maintaining high standards of guest service and food safety while contributing to the financial and operational success of the restaurant. The Sous Chef helps cultivate a team that embodies Terrible’s Core Values: Integrity, Passion, Caring, Professionalism, and Learning.

Requirements

High school diploma or equivalent
3–5 years in high-volume culinary environments
1–2 years of leadership or restaurant management experience preferred
Flexible schedule: must be available for all shifts, weekends, and holidays
Proficiency in kitchen management, ordering, inventory, and team supervision
Working knowledge of P&L statements and cost control
Ability to lift 45 lbs. and work on their feet for extended periods
Valid Food Handler’s Certification, TAM Card, and Non-Gaming Card (or ability to obtain)

Nice To Haves

Strong organizational and communication skills
Proven leadership abilities and team development mindset
Familiarity with restaurant POS and kitchen operations software
Commitment to delivering a “deliberately different” guest experience

Responsibilities

Assist in managing all kitchen operations for high-volume service and large parties
Coordinate staffing and food prep for BEOs and group dining events
Partner with General Manager and Group Dining Manager to develop event menus
Recruit, train, and oversee back-of-house team members
Ensure consistent food presentation, quality, and timely service
Support budgeting efforts and cost management goals
Uphold all health, safety, and sanitation standards (Southern Nevada Health District & TAM)
Deliver exceptional guest experiences through hands-on leadership and coaching
Monitor food inventory, par levels, and ordering systems
Act as the go-to expert for kitchen and POS software
Promote and implement new culinary techniques and seasonal dishes
Perform prep work and line support as needed
Fulfill additional duties as assigned by the Executive Chef