Lead Sous Chef — Kitchen Leader & Menu Innovator

Hirebridge; Las Vegas (NV); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Competitive Salary

Paid Vacation and Sick Days

Dining Discount for you and up to 5

401k with a Match

Education Reimbursement

Medical insurance

Dental insurance

Vision insurance

Life insurance

Pet Healthcare Savings Account

Job summary

Water Grill in Las Vegas is seeking a highly motivated Sous Chef to join our leadership team. You will partner with the Executive Chef to maintain the highest quality seafood and mentor line cooks.

Essential responsibilities include opening and closing duties, planning prep lists, overseeing kitchen cleanliness, and guiding recipe changes while engaging with guests to ensure exceptional service. The role requires 21+ years old, 2 years of supervisory kitchen experience, and formal culinary

Qualifications

• Must be 21 years of age or older.
• 2 years of experience as a cook supervisor/sous/kitchen manager.
• High school graduate with formal culinary training preferred.
• Ability to communicate in English with guests and team.

Responsibilities

• Complete opening and closing duties to set up the day for success.
• Create prep lists for all kitchen crew.
• Support preparation of all food items for meals and service.
• Maintain cleanliness, sanitation, and organization of the station and service areas.
• Lead and develop kitchen crew for cross-training and promotion.
• Participate in menu rollouts and recipe changes.
• Interact with guests and provide exceptional service.

Skills

Team leadership

Kitchen supervision

English communication

Food prep knowledge

Education

High school diploma

Culinary training

Job description

Water Grill in Las Vegas is seeking a highly motivated Sous Chef to join our leadership team. You will partner with the Executive Chef to maintain the highest quality seafood and mentor line cooks.

Essential responsibilities include opening and closing duties, planning prep lists, overseeing kitchen cleanliness, and guiding recipe changes while engaging with guests to ensure exceptional service. The role requires 21+ years old, 2 years of supervisory kitchen experience, and formal culinary