Lead Sous Chef for Premium Dining & Guest Experience

Wally's Wine & Spirits; Las Vegas, Northern (NV, KY); Hybrid; USD 65,000 - 73,000; Full time

Job summary

Wally’s Wine & Spirits in Las Vegas is seeking a passionate Sous Chef to lead our culinary team in a fast-paced, premium dining environment. This hands-on role focuses on excellence, teamwork, and memorable guest experiences through outstanding food and service.

You'll partner with the Executive Chef to oversee daily kitchen operations, maintain high standards of execution and presentation, and coach staff to grow.

Qualifications

• 3+ years of experience in a similar culinary leadership role.
• Strong knowledge of kitchen operations and high-volume restaurant environments.
• A hands-on leader who can support any station and guide the team during busy service.
• Excellent communication, organization, and problem-solving skills.
• Team-oriented mindset with the ability to coach, support, and develop others.
• Culinary degree preferred.
• Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

• Lead daily kitchen operations in partnership with the Executive Chef.
• Guide service with confidence, ensuring dishes are prepared, finished, and presented to standards.
• Support menu execution, daily specials, events, and new item rollouts.
• Coach, train, and motivate kitchen staff to foster growth and accountability.
• Maintain strong communication with culinary and front-of-house teams.
• Uphold food safety, cleanliness, organization, and operational standards.
• Assist with inventory, product readiness, labor awareness, and workflow.

Skills

Kitchen leadership

Communication

Teamwork

Education

Culinary degree

Job description

Wally’s Wine & Spirits in Las Vegas is seeking a passionate Sous Chef to lead our culinary team in a fast-paced, premium dining environment. This hands-on role focuses on excellence, teamwork, and memorable guest experiences through outstanding food and service.

You'll partner with the Executive Chef to oversee daily kitchen operations, maintain high standards of execution and presentation, and coach staff to grow.