Lead Hot Kitchen Sous Chef | Growth & 50% Food Discount

SUSHISAMBA Las Vegas; Las Vegas (NV); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Food discount

Bonus program

Paid time off

Meals on duty

Health insurance

Dental insurance

Vision insurance

Refer-a-friend bonus

Employee Assistance Program

Discount marketplace

Training & growth

Flexible schedules

Job summary

SUSHISAMBA is seeking a Sous Chef for its Las Vegas location. The role focuses on leading the hot kitchen line, ensuring dishes are prepared, plated and served efficiently, and supporting staff supervision.

Ideal candidates will have an Associate's degree or apprenticeship, a valid Food Safety certification, and 3+ years in kitchen supervision or management. Flexibility with menu planning and purchasing is a plus, with opportunities for growth within the restaurant group.

Qualifications

• Associate's degree in Culinary Arts or formal apprenticeship program or equivalent.
• Valid Food Safety certification.
• 3 years minimum kitchen supervisor and/or management experience preferred.
• In-depth skills and knowledge of all kitchen operations.
• Strong understanding of purchasing, receiving, inventory control and stock rotation.
• Ability to educate and demonstrate fundamental and advanced cooking skills.

Responsibilities

• Main responsibility is for the hot kitchen line and ensuring food is prepared, plated and served properly and efficiently.
• Assist with menu planning and ordering as needed.
• Help supervise staff and manage kitchen operations to maintain quality and efficiency.

Education

Associate's degree in Culinary Arts or formal apprenticeship program or equivalent

Job description

SUSHISAMBA is seeking a Sous Chef for its Las Vegas location. The role focuses on leading the hot kitchen line, ensuring dishes are prepared, plated and served efficiently, and supporting staff supervision.

Ideal candidates will have an Associate's degree or apprenticeship, a valid Food Safety certification, and 3+ years in kitchen supervision or management. Flexibility with menu planning and purchasing is a plus, with opportunities for growth within the restaurant group.