Sous Chef
SIEGEL GROUP NEVADA INC•Winchester, NV
•$60,000 - $70,000•Onsite
About The Position
The Sous Chef serves as the second-in-command in the kitchen, partnering closely with the Executive Chef to oversee daily culinary operations, maintain the highest standards of food quality and presentation, develop and mentor the kitchen team, and ensure a clean, safe, and efficient operation. This role is ideal for a leader who thrives in a fast-paced, upscale environment and takes pride in excellence, consistency, and teamwork.
Requirements
- Minimum 3-5 years of progressive culinary leadership experience in an upscale or fine dining restaurant.
- Strong knowledge of Italian cuisine, classic cooking techniques, sauces, pasta, seafood, steaks, and seasonal ingredients.
- Demonstrated leadership and team development skills.
- Excellent communication and organizational abilities.
- Ability to remain calm and make sound decisions under pressure.
- Strong understanding of food costing, inventory management, and labor management.
- Thorough knowledge of food safety and sanitation practices.
- ServSafe Food Protection Manager Certification (or ability to obtain promptly after hire).
- Ability to stand and walk for extended periods (up to 10 hours).
- Frequently lift, carry, push, or pull up to 50 pounds.
- Ability to work in hot, humid, and fast-paced kitchen environments.
- Frequent bending, reaching, twisting, kneeling, and repetitive hand motions.
- Ability to safely operate commercial kitchen equipment.
Nice To Haves
- Previous Sous Chef experience preferred.
- Culinary degree preferred but not required with equivalent professional experience.
Responsibilities
- Assist the Executive Chef in planning, organizing, and directing all kitchen operations.
- Lead daily kitchen operations in the Executive Chef's absence.
- Prepare and oversee the preparation of authentic Italian cuisine while ensuring exceptional quality, consistency, and presentation.
- Ensure all menu items are prepared according to established recipes, specifications, and plating standards.
- Supervise, coach, and develop line cooks, prep cooks, and other back-of-house team members.
- Train new employees on culinary techniques, recipes, food safety, sanitation, and kitchen procedures.
- Maintain high standards of cleanliness, organization, and sanitation throughout the kitchen.
- Ensure compliance with all Southern Nevada Health District regulations, food safety standards, and company policies.
- Monitor food quality throughout service and address issues immediately.
- Assist with inventory management, ordering, receiving, and proper product rotation (FIFO).
- Minimize food waste and control labor and food costs while maintaining quality standards.
- Collaborate with the Executive Chef on seasonal menu development, specials, and recipe improvements.
- Maintain a positive, respectful, and professional work environment.
- Assist in scheduling kitchen staff and managing labor to business needs.
- Ensure equipment is properly maintained and report maintenance concerns promptly.
- Support private events, banquets, and special functions as needed.
- Uphold the restaurant's standards for hospitality, professionalism, and guest satisfaction.
Benefits
- Medical, dental, and vision benefits for eligible employees
- Paid Time Off
- Employee dining discounts
- Professional development opportunities
- A collaborative, team-oriented culture
- Opportunity to work at one of Las Vegas' most respected fine dining restaurants
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
