Japanese Kitchen Lead & Culinary Operations Coach

Sbe-Restaurant-Group; Las Vegas (NV); On-site; USD 65,000 - 70,000; Full time

Job summary

Sbe-Restaurant-Group is seeking a Sous Chef in Las Vegas to lead the back-of-house team with enthusiasm, high standards, and a passion for Japanese cuisine. You will supervise all kitchen operations, coach the staff, and ensure quality, cost control, and timely service.

The role requires a minimum of 3+ years in a supervisory kitchen or Sous Chef role, strong leadership, and a commitment to ongoing culinary development. Must be able to work in a fast-paced environment and stand for long periods.

Qualifications

• High School Diploma or equivalent required.
• Minimum three (3+) years of supervisory experience in a restaurant kitchen; Sous Chef preferred.
• Must be at least 21 years of age or older.
• Must be able to obtain all work cards.
• Strong leadership and ability to mentor a diverse culinary team.
• Excellent organizational skills; able to multitask and meet deadlines.
• Experience in a fast-paced, guest-service driven environment.
• Current hospitality industry kitchen experience.
• Committed to continuing culinary development.

Responsibilities

• Lead the BOH operation to ensure consistent high quality and profitability.
• Coach and develop kitchen staff; conduct pre-shift briefings when the executive chef is unavailable.
• Place daily food orders and manage end-of-week/month inventory counts.
• Maintain HACCP compliance and proper use of equipment.
• Ensure kitchen readiness, maintain positive morale, and uphold brand standards.

Skills

Leadership

Kitchen supervision

Customer service

Time management

Education

High School Diploma

Tools

POS systems

Job description

Sbe-Restaurant-Group is seeking a Sous Chef in Las Vegas to lead the back-of-house team with enthusiasm, high standards, and a passion for Japanese cuisine. You will supervise all kitchen operations, coach the staff, and ensure quality, cost control, and timely service.

The role requires a minimum of 3+ years in a supervisory kitchen or Sous Chef role, strong leadership, and a commitment to ongoing culinary development. Must be able to work in a fast-paced environment and stand for long periods.