Assistant Chef: Lead High-Volume Kitchen

Buddy V's Restaurant; Las Vegas (NV); On-site; USD 45,000 - 65,000; Full time

Job summary

Buddy V's Restaurant in Las Vegas is seeking an experienced Assistant Chef to join our culinary leadership team in a fast-paced, high-volume setting. You will support the Executive Chef with menu execution, prep oversight, and maintaining service flow.

You will lead and train kitchen staff, ensure consistent quality, presentation, and speed, and monitor inventory while helping control food costs. The role requires strong leadership, organization, and the ability to work nights, weekends, and

Qualifications

• 2+ years of experience as an Assistant Chef or senior line cook in a high-volume kitchen.
• Proven leadership, communication, and organizational abilities.
• Ability to work under pressure and maintain team morale.
• Knowledge of food safety standards and culinary best practices.
• Flexibility to work nights, weekends, and holidays.

Responsibilities

• Assist the Executive Chef in menu execution, prep oversight, and service flow.
• Lead, train, and motivate kitchen staff in a high-demand environment.
• Ensure dishes meet standards for quality, presentation, and speed.
• Monitor inventory, minimize waste, and support food cost targets.
• Maintain health, safety, and sanitation compliance.
• Oversee opening/closing procedures as needed.
• Support scheduling, performance reviews, and staff development.
• Step into any station during peak hours to ensure smooth operations.

Skills

Leadership

Communication

Organizational skills

Ability to work under pressure

Team morale

Food safety knowledge

Job description

Buddy V's Restaurant in Las Vegas is seeking an experienced Assistant Chef to join our culinary leadership team in a fast-paced, high-volume setting. You will support the Executive Chef with menu execution, prep oversight, and maintaining service flow.

You will lead and train kitchen staff, ensure consistent quality, presentation, and speed, and monitor inventory while helping control food costs. The role requires strong leadership, organization, and the ability to work nights, weekends, and