Wok Sous Chef - Hakkasan Restaurant Las Vegas

Tao Group Hospitality•Las Vegas, NV

3d•Onsite

About The Position

The Wok Sous Chef manages the Wok Department at Hakkasan Restaurant in Las Vegas in accordance with Tao Group’s quality standards and Health Department regulations. The role supports gracious hospitality through polite and courteous interactions with team members and supervisors, and oversees Wok Station, BBQ production, and prep operations. The position oversees food preparation, production, and service for quality and accuracy; coordinates service around cover counts, catering and delivery needs, BEOs, and other event sheets; and maintains knowledge of Wok recipes and the station recipe book. It also contributes to menu development, staff coaching and development, scheduling where applicable, hiring and training, and kitchen operations. The role requires compliance with company procedures and applicable laws and regulations, along with clear communication and a professional, team-oriented approach. Work may take place in office, casino, nightclub, bar, lounge, or restaurant environments. The role involves exposure to hot kitchen elements or cleaning materials and environments with varying noise, crowds, and smoke. Extended hours, irregular shifts, evenings, weekends, and holidays may be required.

Requirements

At least 2–3 years of culinary supervisory or management experience in a high-volume kitchen setting.
Strong menu-planning, coaching, team-building, problem-solving, and leadership skills.
Organized, self-motivated, and proactive, with strong attention to detail.
Proficiency with computers, Microsoft products, POS systems, and technology.
Ability to write, read, and communicate verbally.
Ability to move quickly, stand for extended periods, and push and lift up to 75 pounds with or without assistance.
Ability to work effectively in a fast-paced, busy, and somewhat stressful environment.
Ability to work as part of a team and interact professionally and courteously with internal and external customers, managers, and coworkers.
Ability to maintain confidentiality.

Nice To Haves

Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience.

Responsibilities

Accommodate guest needs and maintain the cleanliness of the heart-of-house and venue.
Participate in interviewing, hiring, training, and developing team members and subordinates.
Schedule assigned departments where applicable.
Oversee preparation, production, and service to ensure quality and accuracy.
Organize and execute service according to cover counts, catering and delivery requirements, BEOs, and other event sheets.
Use operational systems, including payroll and purchasing processing.
Comply with Department of Health requirements, company standards, SOPs, and applicable federal, state, and local laws and regulations.
Coach heart-of-house team members, set clear expectations, and support their development.
Communicate kitchen needs and issues to management and communicate clearly with team members during service.
Participate in preparing and presenting menu-focus items at daily pre-service meetings.
Maintain in-depth knowledge of Wok recipes and the station recipe book.
Develop and produce recipes for potential menu items and specials.
Ensure opening and closing procedures are followed.
Coordinate and direct daily kitchen operations for the Wok Station, BBQ production, and prep.
Participate in overseeing the replacement or repair of damaged or broken equipment and furniture.
Attend, lead, and participate in training sessions, departmental meetings, and daily pre-shift meetings.
Lead by example, learn from and share knowledge with team members, and provide support to colleagues.
Demonstrate knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Complete additional tasks as assigned.
Maintain a professional, neat, and well-groomed appearance and maintain confidentiality.