Lead Latin Kitchen Sous Chef

50 Eggs Hospitality Group; Las Vegas (NV); Hybrid; USD 70,000 - 100,000; Full time

Job summary

CHICA at The Venetian Las Vegas seeks a Sous Chef to lead culinary operations, ensuring exceptional food quality and presentation for a vibrant Latin cuisine program. You will manage the kitchen team, train staff, and collaborate with the General Manager to meet financial and service goals.

Join a high-energy environment where excellence, safety, and guest satisfaction are priorities, with a strong focus on consistency, timeliness, and professional service across all meal periods.

Qualifications

• Degree in Culinary Arts.
• Food Safety/Manager Certification.
• Customer focus in food quality, presentation and menu design.
• Ability to read safety rules, operating instructions and manuals.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Ability to communicate to groups of customers or employees.
• Ability to perform arithmetic for recipes and costs.
• Ability to solve practical problems with limited standardization.
• Ability to interpret written, oral, diagram or schedule instructions.

Responsibilities

• Provide excellent quality and presentation of all food to guests.
• Train staff to maintain standards and communicate expectations.
• Meet financial targets while upholding food quality and service.
• Maintain high cleanliness in kitchen facilities and supervise areas.
• Assist General Manager in supervising all kitchen staff and operations.
• Hire, train, and evaluate employees; assign and direct work.
• Ensure tickets are prepared promptly, aiming for quick service.

Education

Degree in Culinary Arts

Job description

CHICA at The Venetian Las Vegas seeks a Sous Chef to lead culinary operations, ensuring exceptional food quality and presentation for a vibrant Latin cuisine program. You will manage the kitchen team, train staff, and collaborate with the General Manager to meet financial and service goals.

Join a high-energy environment where excellence, safety, and guest satisfaction are priorities, with a strong focus on consistency, timeliness, and professional service across all meal periods.