Innovative Sous Chef: Menu Design, Team Leadership & Growth

VE Hospitality Group; Las Vegas (NV); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Competitive salary

Performance-based bonuses

Career advancement opportunities

Employee discounts on food and drinks

Training and development

Job summary

V&E Hospitality Group in Las Vegas seeks a skilled Sous Chef to support the Executive Chef in running a high-volume kitchen. You will help design menus, lead culinary staff, and ensure top-quality dishes with impeccable presentation.

The role requires strong leadership, hands-on cooking excellence, and a commitment to food safety. Evening, weekend, and holiday availability is expected in a dynamic hospitality setting.

Qualifications

• Proven experience as a Sous Chef or in a similar culinary leadership role.
• Culinary expertise, including advanced cooking techniques and menu development.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of food safety and sanitation best practices.
• Availability to work evenings, weekends and holidays as needed.
• Culinary degree or related certification is a plus.

Responsibilities

• Design and develop innovative menu items with the Executive Chef.
• Oversee food preparation and ensure high standards of taste and presentation.
• Manage kitchen operations, staffing, scheduling, and training.
• Conduct quality checks and uphold food safety standards.
• Mentor kitchen staff and foster a positive, collaborative environment.
• Monitor inventory and control waste to optimize ingredient usage.
• Ensure compliance with health and safety regulations and policies.
• Oversee plating and presentation to meet established standards.
• Streamline kitchen workflows to improve efficiency.

Skills

Leadership

Communication

Interpersonal skills

Problem solving

Food safety

Education

Culinary degree

Job description

V&E Hospitality Group in Las Vegas seeks a skilled Sous Chef to support the Executive Chef in running a high-volume kitchen. You will help design menus, lead culinary staff, and ensure top-quality dishes with impeccable presentation.

The role requires strong leadership, hands-on cooking excellence, and a commitment to food safety. Evening, weekend, and holiday availability is expected in a dynamic hospitality setting.