Sous Chef

Mott 32 Vegas Management•Paradise, NV

24d

About The Position

The Sous Chef is a key leadership role responsible for supporting the Head Chef in the daily management of kitchen operations, maintaining culinary standards, and developing the kitchen brigade. This individual is the operational backbone of the kitchen, ensuring smooth service execution, consistent food quality, and a well-motivated team. The Sous Chef is expected to lead by example and act as a direct point of contact for the kitchen team in the absence of the Head Chef.

Requirements

Experience: Minimum 3–5 years of professional kitchen experience, with at least 1–2 years in a supervisory or Sous Chef capacity.
Technical Skills: Strong across-the-board cookery skills with the ability to competently oversee and contribute to any kitchen section.
Education: Professional culinary training or equivalent practical experience at a high standard.
Language Skills: Bilingual in English and Cantonese preferred to facilitate communication across the team and with management.
Administrative Proficiency: Competent with scheduling, basic inventory management, and kitchen administration tasks.
Attributes: Strong natural leader, calm under pressure, detail-oriented, a committed team player with the ability to motivate and develop others.

Nice To Haves

Solid understanding of Chinese culinary techniques is preferred.
Language Skills: Bilingual in English and Cantonese preferred to facilitate communication across the team and with management.

Responsibilities

Production Leadership: Oversee and participate in all kitchen production, ensuring food quality, consistency, and presentation meet established standards across all sections.
Menu Execution: Ensure all dishes are prepared and presented in strict accordance with approved recipes, plating guides, and portion specifications.
Quality Control: Conduct regular tasting and line checks throughout service to maintain the highest standards of food quality and identify areas for improvement.
Station Management: Assign and oversee kitchen sections during service, stepping in to support any station as required.
Compliance & Safety: Enforce strict adherence to all food safety, hygiene, HACCP, and health and safety regulations across the kitchen.
Staff Supervision: Lead and supervise the kitchen brigade on a day-to-day basis, providing clear direction and maintaining team discipline and morale.
Training & Mentoring: Deliver on-the-job training to junior kitchen staff, coaching individuals on technique, standards, and kitchen culture.
Performance Management: Monitor individual performance levels and provide feedback, coaching, and corrective action as required in line with HR procedures.
Rota Planning: Assist with the preparation of weekly kitchen rotas, ensuring adequate coverage for all service periods within budget parameters.
Inventory & Ordering: Assist with the management of food ordering, par stock levels, and supplier communication to ensure consistent availability of ingredients while controlling waste.
Cost Awareness: Support the Head Chef in monitoring food costs and identifying opportunities to reduce waste and improve yield without compromising quality.
Kitchen Communication: Act as a communication bridge between the kitchen team and senior management, ensuring operational issues are escalated and resolved promptly.
Opening & Closing: Take responsibility for kitchen opening and closing procedures, ensuring the kitchen is fully prepared for service and properly secured at close.