Creative Sous Chef: Lead Kitchen & Inspire Service

Kinsley Power Systems; Las Vegas (NV); On-site; USD 42,000 - 70,000; Full time

Job summary

Service Luxury Style in Las Vegas is seeking a creative Sous Chef to oversee restaurant culinary operations, applying current concepts and procedures. You will energize a diverse team of culinary professionals while reporting to the Executive Chef.

The role focuses on leading staff, ensuring food quality, managing par levels, supervising prep and presentation, coordinating with other chefs, maintaining compliance with food safety regulations, and guiding menu planning with the Regional/Corporate

Qualifications

• Strong leadership and managerial abilities in a kitchen environment.
• Creative with culinary concepts and guest-focused service.
• Clear written and verbal communication; organized and detail-oriented.

Responsibilities

• Lead and energize a diverse culinary team to deliver high quality meals.
• Supervise prep, presentation, and portion control according to standards.
• Order products to maintain par levels and ensure timely food availability.
• Ensure compliance with federal, state, and local food safety regulations.
• Collaborate with Executive Chef and other chefs on menu planning and execution.
• Maintain equipment, facilities, and sanitation; coach staff for excellence.
• Manage time constraints and meet department deadlines.

Skills

Team leadership

Guest service

Time management

Communication

Culinary concepts

Organizational skills

Financial planning

Education

Culinary degree (preferred)

Tools

MS Word

Excel

Job description

Service Luxury Style in Las Vegas is seeking a creative Sous Chef to oversee restaurant culinary operations, applying current concepts and procedures. You will energize a diverse team of culinary professionals while reporting to the Executive Chef.

The role focuses on leading staff, ensuring food quality, managing par levels, supervising prep and presentation, coordinating with other chefs, maintaining compliance with food safety regulations, and guiding menu planning with the Regional/Corporate