Creative Sous Chef – Caribbean-Inspired Fine Dining

Kinsley Power Systems; Las Vegas (NV); On-site; USD 65,000 - 95,000; Full time

Job summary

Maroon Steakhouse in Las Vegas is seeking a dynamic, experienced Sous Chef to join the leadership team of our kitchen. This role supports the Chef de Cuisine, assisting in menu development, staff management, and upholding the highest standards of food quality and kitchen hygiene.

You will lead through service, mentor a diverse culinary team, and drive seasonal menu refinement using top-tier ingredients and classical French influences.

Qualifications

• Minimum 3–5 years in progressive culinary roles with at least 2 years as Sous/Senior Sous in fine dining.
• Expertise in advanced techniques including molecular gastronomy and precise temperature control.
• Strong knowledge of global cuisines, seasonal ingredients, and French culinary methods.
• Formal culinary training preferred; valid Food Handler's certification required.

Responsibilities

• Execute dishes and menus to Chef de Cuisine specs with consistency and quality.
• Oversee all kitchen stations during service, providing direction and expediting as needed.
• Maintain strict control of quality, presentation, and prep methods.
• Contribute to seasonal menu development using premium ingredients.
• Lead pre-shift meetings and enforce HACCP, health, safety, and sanitation standards.
• Mentor BOH staff, manage labor costs, and coordinate inventory with vendors.

Skills

Culinary leadership

Molecular gastronomy

Precision cooking

Plating design

Global cuisines

HACCP

Education

Culinary degree or equivalent

Job description

Maroon Steakhouse in Las Vegas is seeking a dynamic, experienced Sous Chef to join the leadership team of our kitchen. This role supports the Chef de Cuisine, assisting in menu development, staff management, and upholding the highest standards of food quality and kitchen hygiene.

You will lead through service, mentor a diverse culinary team, and drive seasonal menu refinement using top-tier ingredients and classical French influences.